Nombu adai

Ingredients:

1 handful black eyed beans, soaked in water for 5-6 hours and drained

1 cup rice flour

1 tbsp oil

1 tsp mustard seeds

1 tsp urid dhal

1 tsp channa dhal

1/4 tsp crushed ginger 

1 pinch asafoetida

2-3 curry leaves

2/3 tsp salt

1 cup boiling water

1 bowl cold water

Method: 

Boil the black-eyed beans in salted water till they are cooked but not mushy. Drain and set aside. 

Heat oil in a saucepan and fry mustard seeds, urid dhal, channa dhal, crushed ginger and asafoetida till the mustard sputters and the dhals brown. Set aside.

Roast the rice flour in another saucepan on low heat for 5-10 minutes without oil. The flour should not brown. Once roasted, remove from heat and add the cooked beans, tempering, salt and 1 cup boiling water. Mix the ingredients till the dough crumbles. Allow to cool to room temperature. 

Lightly grease idli plates with oil. Dip hands in cold water, and roll out small balls of dough. Flatten the dough between your palms into discs (not too thin) and make an indentation in the center (not as far as a proper hole). Place discs in the idli plates. Steam for 15 minutes on high heat. 

Serve nombu adai with unsalted butter (venai) or chilly powder or thogayal. Makes 16.