Milagu Adai | Pepper Adai | Karthigai Adai

Karthigai Deepam is celebrated on the full moon day of the Karthigai month which coincides with krithikai star. This year it falls on 5th of December. Karthigai deepam is considered as the extension of the Deepavali festival. The traditional neivedhyams (sweets) made for karthigai deepam are appam, pori urundai and jaggery based payasam.

In our house, we make our regular adai for karthigai. Milagu adai is another traditional karthigai deepam recipe. My mom shared this adai recipe from a cookbook. It is slightly different from our regular adai. This milagu adai is made of raw rice and peppercorns instead of parboiled rice and red chillies. Usually for neivedhyams, par boiled rice or boiled rice is not used. This adai is very healthy and can be made for regular breakfast too. It tastes best with butter or jaggery.

Karthigai Milagu Adai

South Indian crepe made of rice, lentils and black pepper
Servings 8 – 10
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 4 hours

Ingredients

  • 1 cup raw rice / pacharisi
  • ¼ cup urad dal
  • ¼ cup toor dal
  • ¼ cup chana dal
  • 2 tsp black pepper
  • 1 tsp cumin seeds / jeera
  • 1 inch ginger roughly chopped
  • ½ tsp asafoetida / hing
  • 2 sprigs curry leaves
  • Salt to taste
  • Oil to drizzle

Instructions

  • Wash the rice and dals together and soak for 3 hours.
  • In a mixie jar add soaked rice, dals, pepper, jeera, ginger, asafoetida and 1 sprig curry leaves. Grind to a lightly coarse mixture adding little water.
  • Transfer the batter to a vessel and add remaining curry leaves, salt and mix well. Set aside for 1 hour.
  • Add required water to the batter and mix well. The consistency of the batter should be thicker than dosa batter.
  • Heat the tawa/griddle. Pour a ladleful of adai batter and spread it thinly like dosa. Pour 1 tsp oil all round the edges and in the center.
  • Cook till its golden brown in color. Now flip the adai and cook till the other side also turns golden brown.

Notes

  • The adai is usually made little thick but I prefer it thin and crispy.
  • You can also add thin coconut slivers to the batter.
Course: Breakfast
Cuisine: Indian

Did you make this recipe?

Leave a comment below to let me know how it turned out for you! Or snap a photo and tag @spillthespices on Instagram and Facebook with the hashtag #spillthespices.

Join the Conversation

  1. I love pepper flavour.. This looks amazing

  2. perfect recipe for breakfast

  3. This is such a flavorful dish, would love to try it soon 🙂

  4. looks so crispy and delicious

  5. Delciious milagu adai sona Love to try it

  6. very flavourful and perfect recipe!!

  7. How interesting and they look delicious too!

  8. flavorful and healthy adai. will try this version next time..

  9. Best recipe for the for this festive time!!

  10. butter and adai.. too yumm

  11. Spicy. crispy adai..yum

  12. This is very new to me. Adai looks delicious. Nice pics.

  13. I am really curious about the pepper flavor… would give a nice feel to it…

  14. Will try this soon..Never tasted it before.

  15. Crispy and delicious adai.
    Nice pics.

  16. yet to prepare this for blog delicious and this is perfect for winter

  17. flavorful adai with pepper..yumm!

  18. this adai recipe is new to me. looks crispy and delicious..

  19. Looks too good.. Flavorful and crisp

  20. Flavourful tasty adai. Perfect fort this season!!!

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