Karthigai Vella Adai Recipe – Karthigai Deepam Special

Karthigai Deepam is a highly celebrated festival in Southern India, particularly in Tamil Nadu. It is a time for people to honour Lord Shiva as a divine flame during the Tamil month of Karthigai (November-December). This festival is also known as the Festival of Lights and is a grand affair.

As part of the celebration, people illuminate their homes with lamps to symbolize the triumph of light over darkness and ignorance. It is a beautiful sight that fills everyone’s hearts with hope and inspiration. The day is marked with prayers, rituals, and the lighting of a massive lamp on the hill of Arunachala in Thiruvannamalai, an awe-inspiring sight.

Sweet Karthigai Adai is a delectable treat that adds to the joy of the festival. It is prepared with great care and devotion, using rice, lentils, jaggery, coconut, and cardamom. These adais are a cherished offering during Karthigai Deepam, bringing sweetness and symbolism to the celebration. It is a testament to the love and unity among families and communities.

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Now, let us see how to prepare this recipe.

Karthigai Vella Adai Recipe - Karthigai Deepam Special

Print Recipe

Delicious Karthigai Vella Adai.

• CourseDessert
• 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

Karthigai Vella Adai Recipe - Karthigai Deepam Special Print Recipe Delicious Karthigai Vella Adai. CourseDessert 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

• 1/2 cup Raw Rice/Pacharisi
• 2 tbsp Chana dal/kadalai paruppu
• 2 tbsp Toor dal/Thuvaram paruppu
• 1/2 cup Jaggery/Vellam
• 1/2 tsp Cardamom/Elaichi Powder
• 1 pinch salt
• 2 tbsp Coconut bits
• Ghee to drizzle on adai

Servings: pieces appox

Instructions

1. Add rice, 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 little water and grind it to a smooth paste.
3. To the batter, add salt, jaggery, cardamom powder and grind to a smooth batter.
4. Transfer the batter to a bowl. Add coconut bits and mix all thoroughly. Adjust the batter consistency if required.
5. Adai is usually made thick. If you want thinner adai, add the water and make it like crispy dosa.
6. Heat a pan, pour a ladle of batter, and spread it in a circular motion, as shown. Drizzle a spoon of ghee. Let it cook.
7. Now flip to the other side and drizzle another spoon of ghee. Once cooked again, flip to the first side and cook for a few more minutes till it gets crispier. Now transfer to a plate. Vella adai is ready.

Recipe Notes

• Soak lentils and rice for at least 2-3 hours.
• Grind the batter to a smooth paste, and keep it slightly thicker than the dosa batter consistency.
• Adai can be made immediately after grinding. You need not ferment the batter.
• If you want to use the remaining batter, refrigerate it for later use. (approx two days)

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Delicious Karthigai Vella Adai is ready to serve God as Prashad.

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