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Karthigai Vella Adai Recipe

Vella Adai is a sweet and tasty adai made using rice and lentils especially for Karthigai Deepam. The batter is mixed with jaggery and then cooked like soft utappam. This is usually made during festivals, but many times it is prepared for evening tea time snack also. 
Prep Time2 hours
Cook Time15 minutes
Total Time2 hours 15 minutes
Servings8 adais
AuthorSharmilee J

Ingredients

  • 1 cup raw rice
  • ½ cup toor dal
  • ¼ cup chana dal
  • 1 tablespoon urad dal
  • 1 heaped teaspoon moong dal
  • ½ cup jaggery tightly packed
  • 1 tablespoon coconut
  • ¼ teaspoon cardamom powder

Instructions

  • First prepare jaggery syrup. Mix jaggery with water and heat it up for few mins until it is slightly thick( no consistency needs to be checked).
  • Heat it up until jaggery gets dissolved. Strain the jaggery syrup to remove impurities.
  • Strain the syrup and then, 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.
  • Finally heat a dosa tawa. Take a ladle 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.
  • Similarly repeat to finish the batter.
  • Serve Karthigai Vella Adai hot with butter!

Notes

  • Batter consistency – I grind the batter thick by adding very little water. If batter is runny, adai will spread too much.
  • Jaggery syrup – I added jaggery syrup slowly and mixed well. If batter becomes thick after adding syrup, add little water only.
  • Cooking flame – I cooked the adai in low to medium flame. Since jaggery is there, it browns fast if flame is high.
  • Oil or ghee – I used gingelly oil while cooking for nice aroma. You can use ghee also, it gives very good flavor.
  • Tawa choice – I used iron dosa tawa for best results. Thick adai cooks evenly on iron tawa.
Nutrition Facts
Karthigai Vella Adai Recipe
Amount Per Serving (40 g)
Calories 194 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.04g
Monounsaturated Fat 0.1g
Sodium 9mg0%
Potassium 30mg1%
Carbohydrates 41g14%
Fiber 4g17%
Sugar 13g14%
Protein 5g10%
Vitamin A 0.3IU0%
Vitamin C 0.1mg0%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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