I had this Karthigai Adai Recipe in my mind since last Karthigai Deepam but couldnt find time to try it.I googled for the recipe, but there werent any so I decided to adapt my karthigai adai recipe to make this sweet version.Usually karthigai adai is a savory dish made with freshly ground rice batter flavoured with pepper, but this is a sweet version of karthigai adai.Me and amma so loved and enjoyed it for breakfast with a dollop of butter it was heaven! 🙂

Check out more karthigai deepam recipes

Vella adai Recipe – Ingredients

Preparation Time : 3 hrs | Cooking Time : 20 mins | Makes : 10 small adais
Recipe Category: Snack | Recipe Cuisine: South Indian

Raw Rice – 1 cup
Toor Dal – 1/2 cup
Chana Dal – 1/4 cup
Urad Dal – 1 tbsp
Moong Dal – 1 heaped tsp
Jaggery – 1/2 cup tightly packed
Coconut – 2 tbsp grated
Cardamom powder – 1/2 tsp

Method:

Mix jaggery with water and heat it up for few mins until it is slightly thick(no consistency needs to be checked).
Strain the syrup to remove impurities, collect it in a bowl.Heat it up and cook for few mins to make the syrup thick like honey in consistency.
Measure and take raw rice along with other dals.Soak together in water for 2 to 3 hours, Set aside.
Rinse it well, then add it to a mixer jar.Add water as little as possible and grind into a slightly coarse thickish batter.
It should be this thick.Transfer to a mixing bowl, add jaggery syrup.
Mix well to form a flowing batter slightly thicker than dosa batter.Add coconut and cardamom powder.
Heat a tawa. Take a laddle full of batter and pour it on the tawa ,spread it slightly. Drizzle oil.Cook in low medium flame.
Flip to other side for cooking and cook till golden brown and the ends start turning crisp.

Serve hot with butter- yum!

My Notes:

If the batter is very runny then when you add jaggery syrup it will become more runny so add as little water as possible while grinding.
Even after adding jaggery syrup if the batter is thick then add little water.
It is mildy sweet.
As there is jaggery, the adais get browned faster, so make sure to cook in low medium flame for getting the perfect golden color.
I used gingelly oil for cooking the adais,you can use ghee too for a great flavour.