Karamani Adai Recipe- Sweet & Salt Black-Eyed Pea Pancakes

Last Updated on 2 months by Neha Deshmukh

Karamani Adai Recipe: Sweet & Salt Black-Eyed Pea Pancakes

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Karamani Adai. These aren’t your average pancakes; they’re a delightful blend of sweet and savory, packed with protein, and surprisingly easy to make. I first discovered this dish at a local South Indian festival, and I’ve been hooked ever since. It’s a wonderful way to enjoy karamani (black-eyed peas) and a fantastic addition to your breakfast or snack rotation.

Why You’ll Love This Recipe

This Karamani Adai recipe is special for a few reasons. It’s a fantastic way to use up leftover cooked karamani. Plus, the combination of sweet and salt in one dish is just so satisfying. It’s a little different, a little unexpected, and totally delicious! It’s also a great way to introduce a healthy and flavorful ingredient like karamani into your diet.

Ingredients

Here’s what you’ll need to make both the sweet and salt versions of this adai:

• 1 cup Homemade Rice flour or store-bought idiyappam flour
• 1 cup Grated jaggery
• ¼ cup Cooked karamani (Black-eyed peas)
• 1 tbsp Navadhaniyam (optional)
• 1.5 cups Water (for cooking karamani)
• Few Cardamom seeds
• 2 tbsp Coconut bits
• 1 tsp Ghee
• Oil (for greasing)
• 1 cup Homemade Rice flour or store-bought idiyappam flour
• ¼ cup Cooked karamani (Black-eyed peas)
• 2 cups Water (for salt adai)
• 2 tbsp Coconut bits
• As needed Salt
• 1 tbsp Coconut oil or Cooking oil
• ½ tsp Mustard seeds
• 1 tsp Urad dal
• 2 pinch Hing (Asafetida)
• Few Curry leaves
• 2-3 Green chili
• 1 inch Ginger (finely chopped)

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best results:

• Karamani/Black-eyed Peas: This is the star of the show! You can use dried karamani, which you’ll need to soak overnight and then cook until tender. Or, to save time, you can use pre-cooked karamani (see FAQs).
• Navadhaniyam: This is a mix of nine different grains, often used in South Indian cooking for its nutritional benefits. It adds a lovely nutty flavor, but it’s totally optional if you can’t find it.
• Homemade Rice Flour/Idiyappam Flour: I prefer making my own rice flour for the best texture, but store-bought idiyappam flour works wonderfully too. It gives the adai a slightly different, but equally delicious, texture.
• Jaggery: Jaggery is unrefined cane sugar, and it has a beautiful caramel-like flavor. You can find it in most Indian grocery stores. If you can’t find jaggery, you can substitute with brown sugar, but the flavor won’t be quite the same. Regional variations use palm jaggery for a deeper flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, roast the karamani and optional navadhaniyam in a little oil until they become fragrant. This step really enhances the flavour.
2. Add 1.5 cups of water and pressure cook the karamani until it’s soft. Once cooked, drain any excess water and set aside.
3. For the Sweet Adai: Boil water and add the grated jaggery. Strain this mixture to remove any impurities.
4. Add the cooked karamani, coconut bits, cardamom seeds, and ghee to the jaggery syrup. Mix well.
5. Gradually add the rice flour, mixing continuously to form a smooth, lump-free dough.
6. For the Salt Adai: Heat oil in a pan and temper mustard seeds. Add urad dal, hing, curry leaves, green chili, and finely chopped ginger.
7. Pour in 2 cups of water and add salt to taste. Bring to a boil, then add the cooked karamani and coconut bits.
8. Gradually add the rice flour, mixing well to create a dough.
9. Grease your palms with a little oil. Take a portion of each dough (sweet and salt) and shape them into flattened discs.
10. Place the adai on greased idli plates.
11. Steam both the sweet and salt adai together for 10-15 minutes.
12. Let them rest for 5 minutes before serving. This helps them firm up a bit.

Expert Tips

• Don’t overcook the karamani, or it will become mushy.
• Make sure the dough isn’t too sticky. If it is, add a little more rice flour.
• Greasing your palms is key to shaping the adai easily.
• Steaming is the best way to cook these, ensuring they’re soft and fluffy.

Variations

• Vegan Adaptation: Simply replace the ghee with a vegan butter alternative or a little extra coconut oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free as long as you use gluten-free rice flour!
• Spice Level Adjustment: For the salt adai, adjust the number of green chilies to your liking. My friend, Priya, loves to add a pinch of red chili powder for extra heat.
• Festival Adaptations: These adai are often made during Ganesh Chaturthi and Onam. During Ganesh Chaturthi, they’re offered as naivedyam (offerings to the deity).

Serving Suggestions

Karamani Adai is delicious on its own, but it’s even better with a side of coconut chutney or sambar. A dollop of yogurt also complements the flavors beautifully. I love enjoying it with a hot cup of filter coffee for a truly South Indian experience.

Storage Instructions

Leftover adai can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming or shallow frying.

FAQs

• What is Karamani and where can I find it? Karamani, also known as black-eyed peas, is a legume commonly used in South Indian cuisine. You can find it in most Indian grocery stores, often in the dried bean section.
• Can I use pre-cooked or canned karamani? Yes, absolutely! Using pre-cooked or canned karamani will save you a lot of time. Just make sure to drain and rinse it well before using.
• What is Navadhaniyam and can I omit it? Navadhaniyam is a mix of nine grains. It adds a nice flavour and nutritional boost, but you can definitely omit it if you don’t have it.
• Can I make the adai dough ahead of time? Yes, you can! The dough can be made a few hours in advance and stored in the refrigerator.
• How do I adjust the sweetness level in the sweet adai? Adjust the amount of jaggery to your preference. Start with the recommended amount and add more if you like it sweeter.
• What is Hing/Asafetida and why is it used? Hing, or asafetida, is a spice with a pungent aroma. It’s used in small amounts to aid digestion and add a unique flavour to the dish.