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

Print Pin Recipe

Servings 8 – 10

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting time 4 hours hrs

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