Name: Karthigai milagu adai recipe
Prep time: 120 min
Cook time: 20 min
Total time: 140 min
Ingredients: 1/2 cup parboiled rice (idli rice); 1/4 cup raw rice; 1/4 cup urad dal; 1 tbsp toor dal; 1 tbsp chana dal; 1.5 tsp black pepper; 2 tbsp coconut; few curry leaves (torn roughly); salt to taste; oil as required

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Karthigai milagu adai recipe a savoury adai made for any occassions especially for Karthigai Deepam.

Karthigai milagu adai recipe with step by step pictures. A traditional adai made for Karthigai Deepam using rice, dal and black pepper.

When I was googling for karthigai deepam recipes which I have not tried so far, I found this milagu adai (also called as karthigai adai or pepper adai) quite interesting. Though the ingredients looked much similar to the adai we make, the end result with the pepper flavour and coconut crunch it was so different! It tasted good by itself but with a dollop of butter or jaggery its the best combo!

About this karthigai milagu adai recipe:

Milagu adai is a traditional snack we make for Karthigai Deeepam. To begin with, soak rice and dal in mentioned proportion then grind to a thick batter, add freshly ground pepper along with salt,coconut,curry leaves then make a batter thicker than dosa batter in consistency. Make small slightly thick adais in dosa tawa.

Variations :

You can add cumin seeds along with pepper, crush it and then add to batter.
You can replace grated coconut with coconut bits for extra crunch.

Storing and Serving Suggestions:

Serve it with butter and enjoy.
I wouldn’t suggest storing this adai, instead make the batter ahead and store it in fridge, keeps well for about a week.

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Karthigai milagu adai recipe

Karthigai milagu adai a savoury snack made using rice,dal and pepper for Karthigai Deepam.

Prep Time2 hrs

Cook Time20 mins

Total Time2 hrs 20 mins

Servings8 adais

AuthorSharmilee J

Ingredients

1/2 cup parboiled rice idli rice
1/4 cup raw rice
1/4 cup urad dal
1 tbsp toor dal
1 tbsp chana dal
1.5 tsp black pepper
2 tbsp coconut
few curry leaves torn roughly
salt to taste
oil as required

Instructions

First soak rice with all other dals together in water for 2 to 3 hours, Set aside. Meanwhile, grind pepper coarsely using hand mortar and pestle. After 2 hours grind the rice dal mixture to a coarse paste, sprinkle water little by little. Transfer to mixing bowl and add coconut, curry leaves, salt, pepper mix well with little water.
The consistency should be slightly thicker than dosa batter. Finally, heat a dosa - then take a laddle full of batter and pour it on the tawa , do not spread let it spread by itself. Drizzle oil, cook for a minute then flip to other side for cooking and cook till golden brown and the ends start turning crisp. Similarly repeat to finish the batter. Karthigai milagai adai ready!
Serve hot with butter / jaggery!

Notes

Use freshly ground pepper powder which gives best flavour.

Soaking for 2 hours minimum is must for making this adai.

Make thin or thick adais as per your preference.

Use gingelly oil or ghee for cooking the adai's.

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How to make karthigai milagu adai – step by step photo:

First soak rice with all other dals together in water for 2 to 3 hours, Set aside. Meanwhile, grind pepper coarsely using hand mortar and pestle. After 2 hours grind the rice dal mixture to a coarse paste, sprinkle water little by little. Later, transfer to mixing bowl and add coconut, curry leaves, salt, pepper mix well with little water.
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The consistency should be slightly thicker than dosa batter. Finally, heat a dosa – then take a laddle full of batter and pour it on the tawa , do not spread let it spread by itself. Drizzle oil, cook for a minute then flip to other side for cooking and cook till golden brown and the ends start turning crisp. Similarly repeat to finish the batter. Karthigai milagai adai ready!
Pin

Serve hot with butter / jaggery!

My tips in making karthigai adai:

Use freshly ground pepper powder which gives best flavour.
Similarly, soaking for 2 hours minimum is must for making this adai.
Make thin or thick adais as per your preference.
Likewise, use gingelly oil or ghee for cooking the adai’s.

Comments

APARNARAJESHKUMAR

November 22, 2012 at 11:22 am

gr8 sharmi ! amma always add pepper powder for everything !

Uma Ramanujam

November 22, 2012 at 11:58 am

Aww. looks super good. I remember each festival only after seeing your posts.:-)

divya

November 22, 2012 at 12:47 pm

Delicious, this looks so inviting!

Tina

November 22, 2012 at 1:24 pm

Fabulous adai..Beautiful clicks too dear.

Veena Theagarajan

November 22, 2012 at 1:36 pm

super recipe.. I love the clicks
http://great-secret-of-life.blogspot.com

Hema

November 22, 2012 at 2:11 pm

Ddelicious and beautiful clicks as always..

Nagalakshmi V

November 22, 2012 at 2:24 pm

so very interesting. i have never tried this version before.

Gauri

November 22, 2012 at 3:06 pm

nice recipe!

revathi

November 22, 2012 at 3:11 pm

Lovely recipe…:)
Reva

Pavithra Elangovan

November 22, 2012 at 3:27 pm

We too make this adai Sharmi..but offcourse not on the karthigai festival… sure its tasty :)L:)

Vijayalakshmi Dharmaraj

November 22, 2012 at 4:40 pm

nice authentic dish…
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Nivedhanams Sowmya

November 22, 2012 at 6:13 pm

such an authentic and traditional recipe!! love your pics sharmi!! (as usual)
Sowmya

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Suja

November 22, 2012 at 6:55 pm

looks yummy.

Sangeetha Nambi

November 23, 2012 at 4:53 am

Wonderful… Tempting Adai…
http://recipe-excavator.blogspot.com

Sangeetha Priya

November 23, 2012 at 5:29 am

Very inviting adai with beautiful clicks as always!!!
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kausers kitchen

November 23, 2012 at 7:13 am

Delicious adai …nice clicks.
Have a lovely weekend 🙂

jyothisharath

November 23, 2012 at 10:02 am

Nice recipe Sharmee….pics r awesome

Sangeetha

November 23, 2012 at 2:32 pm

I agree with Uma, thanks for the reminder 🙂 got to know abt all the festivals from ur posts only 🙂 great work Sharmi!!
It's been long time I made this adai, looks perfect n yumm!!

jeyashrisuresh

November 23, 2012 at 2:59 pm

We too make adai for Karthigai but this version sounds new. nicely done

Priya

November 23, 2012 at 10:36 pm

Been ages i have this adai, fantastic adai.

Unknown

November 27, 2012 at 10:23 am

Nice recepi.. gonna try this today…

Aruna Sridar

November 14, 2013 at 3:54 am

Hello mam, after marriage within a year itself i made my hubby & his tummy happy, for which your recipes helped me a lot..your recipes are easy to follow as it is stepwise with pictures… i also came to know about many festive related recipes. thanks for your good effort :).. And about this recipe, i will try this for the deepam festive. in the notes section last two points are mixed up from your cutlet recipe ???… just wanna clarify…