Karamani Adai Recipe – Traditional South Indian Black-Eyed Pea Pancakes

Last Updated on 2 months by Neha Deshmukh

Karamani Adai Recipe – Traditional South Indian Black-Eyed Pea Pancakes

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for generations – Karamani Adai. These savory (and slightly sweet!) pancakes are a staple in South Indian households, especially during festivals. I remember my grandmother making a huge batch of these during Vinayaka Chaturthi, and the whole house would smell incredible. It’s a bit of work, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

Karamani Adai isn’t just delicious; it’s packed with protein and fiber thanks to the black-eyed peas. It’s a wonderfully satisfying meal, perfect for breakfast, lunch, or even a light dinner. Plus, it’s a fantastic way to sneak in some healthy grains! You’ll love the unique texture and the subtly sweet and savory flavors.

Ingredients

Here’s what you’ll need to make these delightful adais:

• 2 cups Raw rice
• 1 cup Rice flour (sweet version)
• 1 cup Jaggery
• 4 tablespoons Coconut pieces
• 0.25 cup Karamani/black-eyed peas (sweet)
• 1 Cardamom (powdered)
• 1 cup Rice flour (salt version)
• 4 tablespoons Coconut (salt)
• 0.25 cup Karamani (salt)
• 1 teaspoon Oil
• 0.75 teaspoon Mustard seeds
• 2 Green chillies
• 1 Curry leaves sprig
• 2 pinches Asafoetida

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• Karamani/Black-Eyed Peas: This is the star! You can usually find dried karamani in Indian grocery stores. Look for good quality, plump beans. If you can’t find karamani, you can substitute with other beans like horse gram, but the flavor will be slightly different.
• Rice Flour Varieties: I prefer using a slightly coarse rice flour for a better texture. You can find different types – idli rice flour, dosa rice flour – they all work, but the texture might vary.
• Jaggery Types: Jaggery comes in different forms – blocks, powder, liquid. I usually use jaggery blocks, as I find the flavor is more intense. If using jaggery powder, you might need to adjust the quantity slightly.
• Regional Variations in Spice Levels: Spice levels are very personal! Feel free to adjust the number of green chillies to your liking. Some families also add a pinch of red chilli powder for extra heat.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, prepare the rice flour. Soak the raw rice for 1-2 hours. Then, drain it and grind it to a fine powder. Sieve the flour and lightly roast it to remove any moisture. This step is important for getting the right texture.
2. Next, roast the karamani and, if you’re using them, some navadhanyam grains until they become aromatic. Soak them in water for 2-3 hours, or pressure cook them until they’re soft.
3. Now, for the sweet adai! Boil water with the jaggery until it dissolves completely. Add the drained karamani and rice flour gradually, stirring constantly to prevent lumps. Keep stirring – nobody likes lumpy adai!
4. For the salt adai, heat oil in a pan. Temper mustard seeds, green chillies, curry leaves, and asafoetida. Once the mustard seeds splutter, add water, salt, karamani, and rice flour. Mix well.
5. Let the dough cool down a bit. Once it’s cool enough to handle, shape it into flattened discs with a hole in the center using oil-greased hands. This prevents the adai from puffing up too much while steaming.
6. Finally, steam the adais in greased idli plates for 5-8 minutes, or until they’re cooked through. A toothpick inserted into the center should come out clean.

Expert Tips

• Don’t skip the roasting step for the rice flour! It really helps with the texture.
• Make sure the jaggery is completely dissolved before adding the rice flour.
• Greasing your hands well will make shaping the adais much easier.
• If the dough is too sticky, add a little more rice flour. If it’s too dry, add a splash of water.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is processed without bone char.
• Gluten-Free Notes: This recipe is naturally gluten-free, as it uses rice flour.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick. Feel free to experiment!
• Navadhanyam Inclusion: Adding a handful of navadhanyam (nine grains) to the karamani while soaking adds extra nutrients and a lovely texture. My mom always adds it!
• Festival Adaptations – Ganesh Chaturthi/Vinayaka Chaturthi: Traditionally, these are made during Ganesh Chaturthi. You can offer them as prasad to Lord Ganesha.

Serving Suggestions

Karamani Adai is delicious on its own, but it’s even better with some accompaniments! I love serving it with:

• Coconut chutney
• Sambar
• A dollop of ghee
• Pickle

Storage Instructions

Leftover adais can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming or shallow frying. They also freeze well – just wrap them individually in plastic wrap before freezing.

FAQs

Let’s answer some common questions:

• What is Karamani and where can I find it? Karamani, also known as black-eyed peas, is a type of legume commonly used in South Indian cuisine. You can find it in most Indian grocery stores, usually in the dried beans section.
• Can I use pre-made rice flour? Yes, absolutely! It will save you some time. Just make sure it’s a good quality rice flour.
• How do I adjust the sweetness level in the adai? You can adjust the amount of jaggery to your liking. Start with less and add more until you reach your desired sweetness.
• Can this be made in advance? Yes, you can prepare the dough a day in advance and store it in the refrigerator.
• What is Navadhanyam and what are its benefits? Navadhanyam is a mixture of nine different grains, considered very auspicious in Indian culture. It’s believed to be highly nutritious and beneficial for health.

Enjoy making this delicious Karamani Adai! I hope it becomes a family favorite in your home too. Let me know how it turns out in the comments below!