First roast the lobia wash and soak for 3 hours then pressure cook it for 3 whistles. As shown in pic. Keep aside. Do not add salt.
For uppu adai lightly roast the rice flour and for vellai adai roast rice flour till light brown. You can see the difference in the colour. Keep aside.
Make pieces of coconut and make it into powder in a mixy. Divide equally and keep aside.
For uppu adai (salt adai) Take oil in Kadai add mustard seeds hing and curry pata let the mustard splutter then add the water coconut half the quantity, half the lobia and salt and stir and bring it to a boil.
Now switch off the stove and immediately incorporate it he rice flour little by little without forming lumps. Keep this dough aside to cool. Sprinkle little oil over it before cooling so that it does not dry up. Cover it also.
For vellai adai(jaggery adai) First add the jaggery with water and melt it. Now strain it so that it the sediments of the jaggery does not mix with the adai. Now add the strained water to a clean Kadhai add rest of coconut lobia and boil, once it boils switch off the flame and slowly incorporate the rice flour to it and make a dough just the the salted one and keep aside.
Now this is common for both the process is the same, take a ball of salted press between the palms and to flatten it and make hole in the center and keep aside. Do it will the full dough and repeat the process for the jaggery one too. Now steam both salted and jaggery in an idli vessel for ten mins and serve.
Serve with banana or butter.
