Dry roast the rice flour in a pan on low flame until it changes from fine powder to a slightly coarse texture. Make sure the flour remains white in colour and does not turn brown.
Soak the cowpeas (karamani) overnight. Pressure cook them until soft and keep aside.
In a heavy-bottomed vessel, heat oil and add mustard seeds. Once they start spluttering, add urad dal, channa dal, green chillies, curry leaves, and coriander leaves. Fry for about one minute.
Add water, salt, asafoetida, coconut bits, and the cooked cowpeas.
Note: Do not use the water in which the cowpeas were cooked, as it may turn the white rice flour brown.
Allow the mixture to come to a boil. Once it starts boiling, add the roasted rice flour and mix well to avoid lumps.
Add ghee and mix again. Turn off the flame and keep the dough aside.
After about 10 minutes, apply a little ghee to your hands and knead the dough well until it becomes soft.
Place a small ball of dough on a polythene sheet or cover and press it into a round shape. Make a small hole in the centre.
Carefully remove the shaped adai and place it on the idli plate.
Once all four idli plates are filled, steam cook them. You can place about 8 adais on each plate, allowing you to cook up to 40 adais at a time. Steam for 20 minutes.
Open the cooker lid, gently remove the adai from the idli plates, and transfer them to a hot pack.
Serve the warm Kaaradaiyaan Nonbu Salt Adai with a dollop of fresh butter.
