Karthigai Adai Recipe – Milagu Jeeraga Adai For Karthigai Deepam

I was not aware of Karthigai deepam adai until my MIL told me. She was telling about a milagu jeeraga adai recipe / Pepper adai using raw rice and urad dal she heard from one of her brahmin friends. Actually milagu jeeraga adai/Pepper cumin adai is not new to me. We usually make it with idli rice or steamed rice. But adai using raw rice and black urad dal is something new and interesting to me. After that, when I browsed for Karthigai adai recipe, I found many versions with raw rice, chana dal, toor dal and urad dal just like our orappu adai. 

Finally I found one authentic recipe from Kaveri’s blog-Palakkad Chamayal. Her recipe was very close to what my MIL told me. So I tried it without any second thought. With the flavor of black urad dal and pepper, cumin, it came out very well with a crispy texture. Sendhil loves pepper based dishes. So he liked this milagu jeeraga adai very much. He told its flavor and taste is very much similar to Anjaneyar Kovil Milagu vadai recipe. 

One thing you should remember is that this adai has to be served hot immediately to enjoy its best taste else it will turn hard and chewy when cooled down. While one person cook the adai, the other has to eat it. Grated jaggery and butter is the best side dish for this adai. For variations, you can make it small in size. Friends, do try this brahmin special Karthigai adai recipe for this Karthigai deepam festival and enjoy !

Karthigai adai recipe - Milagu Jeeraga Adai

Karthigai adai recipe - Milagu jeeraga adai / Pepper Jeera Adai for Karthigai deepam recipe.

Cuisine: South Indian

Category: Karthigai Deepam Recipes

Serves: 10 

Prep time: 120 Minutes

Cook time: 5 Minutes

Total time: 125 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Raw rice / pacharisi - 2 cups ( I used dosa rice/ maavu pacharisi) Black Split Urad dal - 3/4 cup Pepper corns - 1.5 tbsp Cumin seeds / Jeera - 1 tbsp Coconut pieces - 1/2 cup Chopped curry leaves – 2 tbsp Cooking oil or ghee - to cook adai Salt & water - as needed

HOW TO MAKE KARTHIGAI ADAI - METHOD

1. Wash and soak raw rice for 2 to 4 hours. No need to soak urad dal. 
2. In a mixie jar, take the black urad dal, pepper corns, cumin seeds and half of the soaked rice.
3. Grind to a coarse paste like rava adding enough water. Collect in a bowl.
4. Grind the remaining rice to a coarse paste collect in the same bowl.
5. Add coconut pieces, chopped curry leaves. Mix well.
6. Heat dosa pan. Spread the adai batter to make it slightly thick. Drizzle oil or ghee.
7. Cover and cook till golden in medium flame. Flip and cook the other side.
8. Remove and serve hot with jaggery and butter as side dish.

METHOD - STEP BY STEP PICTURES

Wash and soak raw rice (I used dosa rice/ maavu arisi) for 2 to 4 hours. After soaking, drain the water and keep aside. (For variations, you can use regular raw rice used for lunch).  In a big sized mixie jar, add black split urad dal, pepper corns, cumin seeds, salt and half of the soaked rice. Grind to a coarse paste like rava adding enough water. Collect the batter in a bowl.   (You can also use white urad dal for variations but authentic recipe uses black urad dal only).  Grind the remaining rice to a coarse paste adding water. Add to the same bowl and mix well. Add chopped curry leaves and coconut pieces. Heat a dosa pan. Pour 1.5 ladles of batter and spread it thin or thick as you like. Make a hole in the center. Drizzle 1 tsp oil around it. Cover and cook for sometime. When the bottom turns golden, flip the adai and cook in medium flame till it becomes golden. Remove and serve hot with jaggery and butter ! This adai tastes the best only when served hot. It will become hard after cooling down. Enjoy !

Note

This adai tastes the best only when served hot. So serve immediately after making the adai. It turns hard when warm. For variations, you can add boiled rice/Puzhungal arisi(Saapaatu arisi) instead of raw rice. But you should not use this rice for occasions and festivals for offering God.  You can also use sapatu pacharisi (Sona masoori rice) instead of dosa rice.  Adjust the quantity of pepper as per your taste.

Try this authentic Karthigai milagu adai recipe and enjoy with jaggery and butter !

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