Karthigai Milagu Adai
South Indian crepe made of rice, lentils and black pepper
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.