Milagu Jeeraga Adai Recipe | Thirukarthigai Adai – Karthigai Deepam Special

Milagu jeeraga adai is similar to the regular dal adai, with a little difference in taste. You can taste the jeera and pepper flavor in this adai. This adai is specially prepared on the occasion of Karthigai Deepam.

We don’t add onions in this as we serve it to God as Prashad. This adai can even be had as breakfast or dinner. Best served with jaggery powder or coconut chutney, or idli podi. This adai tastes delicious, and it is also filling for breakfast or dinner.

Several other recipes were also made during this Karthigai Deepam. Some are peanut jaggery laddu, puffed rice laddu, sweet appam, sweet adai, pasiparuppu payasam, and so on. Now let us see how to prepare this recipe.

Enjoy the video of milagu seeraga adai. Subscribe or more videos.

Milagu Jeeraga Adai Recipe | Thirukarthigai Adai - Karthigai Deepam Special

Print Recipe

Delicious milagu jeeraga adai.

• CourseBreakfast
• CuisineSouth Indian

Servings	Prep Time
10 pieces appox	10 min(excluding soaking time)

Cook Time

20 mins

Servings Prep Time 10 pieces appox 10 min(excluding soaking time)

Cook Time 20 mins

Milagu Jeeraga Adai Recipe | Thirukarthigai Adai - Karthigai Deepam Special Print Recipe Delicious milagu jeeraga adai. CourseBreakfast CuisineSouth Indian Servings Prep Time 10 pieces appox 10 min(excluding soaking time) Cook Time 20 mins Servings Prep Time 10 pieces appox 10 min(excluding soaking time) Cook Time 20 mins

Ingredients

• 1 cup Raw Rice/Pacharisi
• 1/4 cup Urad Dal/Uluttam Paruppu
• 1/8 cup Toor dal/Thuvaram paruppu
• 1/8 cup Chana dal/kadalai paruppu
• 1 tsp Cumin seeds/Jeera
• 1 tsp Pepper powder coarsely crushed
• 2 tbsp Coconut grated
• 1 strand Curry Leaves/Karuveppilai finely chopped
• salt to taste
• oil to apply on adai

Servings: pieces appox

Instructions

1. Add rice, urad dal, toor dal, and chana dal in a bowl. Add enough water and wash it thoroughly 2 to 3 times. Add fresh water and soak rice and dal for 2 to 3 hours.
2. Once soaked, transfer rice and dal to a mixer jar. Add salt and cumin seeds and grind to a coarse batter by adding little water.
3. Transfer the batter to a bowl. Add grated coconut, curry leaves, and pepper powder to this, and mix all thoroughly. Adjust the batter consistency if required.
4. Adai is usually made thick. If you want thinner adai, add the water and make it like crispy dosa.
5. Heat a pan, pour a ladle of batter, and spread it in a circular motion, as shown. Drizzle a spoon of oil. Let it cook.
6. Now flip to the other side and drizzle another spoon of oil. Once cooked again, flip to the first side and cook for a few more minutes till it gets crispier. Now transfer to a plate. Milagu jeeraga adai is ready.

Recipe Notes

• Soak lentils and rice for at least 2-3 hours.
• Coarsely grind the batter, and keep it slightly thicker than the dosa batter consistency.
• Adai can be made immediately after grinding. You need not ferment the batter. But it is better to keep it for an hour or two and then make adai.
• If you want to use the remaining batter, refrigerate it for later use. (approx two days)

Share this Recipe

Delicious Milagu jeeraga adai is ready to serve as Prashad to God.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers, or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!