Steamed Nonbu Adai – Sweet & Savory.

Kaaradaiyaan Nonbu, is a very special function observed by people in the Southern states. This Nonbu or Savithri vrat is observed during the last day of the Tamil month of Maasi and the beginning of the month of Panguni. The Nonbu is observed by all unmarried and married women and celebrates the victory of Savithri, a mythical character, in bringing back her husband Sathyavan to life from the jaws of death [from Yama], the Undertaker of the Hindu Religion. The married women pray for the longevity of their husband and the unmarried girls pray in order to get an ideal husband. Sweet adais are offered as prasadam, considered offering of God, during the pooja.

Sweet Adai

Rice flour – 1 cup
Jaggery syrup – 1 ¼ cup
Karamani [dried cowpeas] – 1 tlbs
Grated or finely chopped coconut – ½ cup
Elaichi Powder – 1 tsp
Ghee – 1 or 2 tlbs>/span>

Soak the dried karamani (Snake bean or Chinese Long Bean) for 5 to 6 hours and cook and keep aside.

Roast the rice flour well in a dry kadai till it gives out a good smell. However do not roast till it turns red. Remove from Kadai (heating Pan).

Pour jaggery syrup and bring it to a boil. Reduce flame and add rice flour to the syrup and mix well.

Add karamani, grated coconut, 1 tlbs of ghee (Clarified Butter) and cardamom powder and blend well till a nice thick paste is formed.

Take it off the heat and allow to cool.

Grease your palm with ghee or use a small plantain leaf. Roll the dough into balls and flatten them to about ¼ inch thickness. Make a small hole in the centre to allow it to cook evenly.

Grease idly plates and steam the adais till done [roughly 8 to 10 mins].

Serve with a fresh blob of butter.

Amount of jaggery used will depend on the sweetness and quality of the jaggery. So pay attention.
If the adais are undercooked or have too much jaggery then they tend to be sticky in the mouth. If overcooked they will become hard

By Mrs. Mira Balachandran; ;


Sweet Ragi (Millet) Dosa – By Mira Balachandran


Melted Jaggery – 1 cup
Rice Flour – 2 tlbs
Ragi (Millet) Flour – as required
Grated Coconut – 1 tlbs
Elaichi Powder – 1/2 tsp (Cardamon Powder)
Ghee or Oil as required


Mix rice flour, grated coconut and elaichi powder to the melted and strained jaggery and mix well.
Add required amount of Ragi flour to get a batter of dosa consistency. Ensure there are no lumps.
Heat a tava (Heating Plate) and pour a ladle full of the batter and spread it in the shape of dosa.
Pour melted ghee (clarified Butter) or oil along the edges and cook on medium flame till both sides are well cooked.
This can be served with a spoon of melted ghee spread on the dosa.

Tips: When melting Jaggery ensure that the liquid does not boil for too long and make the syrup too thick. If the syrup is thick then the batter will stick to the tava and will not spread evenly.
For those of you who love the taste of jackfruit, very finely chopped pieces of the fruit can be added to the batter to give a different flavor. But remember to chop the fruit very finely.