Milagu Adai | Karthigai Deepam Milagu Jeeraga Adai Recipe

Step-wise recipe to make Milagu Jeeraga Adai at home for Karthigai Deepam Festival.

Milagu Adai | Karthigai Deepam Milagu Jeeraga Adai Recipe

Milagu Adai or Milagu Jeeraga Adai is a South Indian Adai Dosa Recipe made with raw rice (pacharisi) and black gram (black urad dal or karuppu ulundhu) for Karthigai Deepam Festival. The Adai Recipe I share today is a Palakkad Iyer Style Milagu Adai.

Made particularly for Karthigai Deepam Festival, this Adai is served with Jaggery (vellam) and White butter (vennai). It is also known as Karuppu Ulundhu Adai.

Before I talk about the recipe, let me share some details about our traditional festival.

About Karthigai Deepam Festival

  • Karthigai Deepam is a South Indian Festival that falls on Karthik Poornima day.
  • It is South India’s Festival of Lamps.
  • As the name suggests, Karthigai or Karthikai, this festival is celebrated for Lord Murugan. It is his birthday. In Kerala, this festival is celebrated to welcome Goddess Karthiyayeni or popularly known as Chottanikkarai Bhagavathi Amman.
  • Karthigai Deepam is also known as Thiruvannamalai Deepam.
  • This festival, like Bhai Dooj, is also celebrated or dedicated to the bond of brother and sister.
  • Milagu Adai or Milagu Jeeraga Adai is made for Karthigai Deepam as prasadam along with Pori (puffed rice) and Nei Appam.
  • We light brass and silver lamps (traditional vellaku) and earthern lamps in the evening after which the neivedyam is offered and eaten as prasadam by all family members.

If you note all the ingredients in the prasadam are seasonal produce and are consumed to strengthen our immunity against the change in weather (winters).

Black Pepper, Jeera, Jaggery and Pori or puffed rice made with the harvested rice.

Milagu Adai | Karthigai Deepam Milagu Jeeraga Adai Recipe

Karthigai Milagu Adai Recipe

  • The Adai has two key components – Milagu or Black Peppercorns and Jeeraga (Cumin Seeds).
  • Unlike TRADITIONAL ADAI RECIPE, we do not add any red chillies, other lentils or onions for this dosa recipe.
  • Raw Rice is used to make this dosa unlike parboiled rice or Idli Rice since it is offered as neivedyam. Any short grain rice like Kolam, Ponni, Sona Masuri can be used for this recipe.
  • Finely sliced coconut – The best part about this adai besides the black pepper and jeera is the coconut. Thin slices of coconut are added to the adai batter. Do not replace the slices with grated coconut as it won’t taste the same.
  • Like all adai batter, perungayam or kayam (hing) and curry leaves is a must for this recipe as well. It aids in digestion (especially required since it is consumed late in the evening).
  • The ingredients are soaked for 3 hours and then ground into a coarse texture batter.
  • Milagu Adai batter does not require fermentation. For Karthigai, we soak the ingredients post lunch around 1 pm, grind the batter around 4 pm and by 6 pm, the adai is ready and served as prasadam.
  • Note – If you are hard pressed for time, make this batter a day earlier and store it in the refrigerator. It stays fresh for 3 to 4 days. Do not add coconut unless you have to make dosa.

This Adai can be made as everyday breakfast with a side of podi and chutney, especially during winter season. The recipe is Vegan and if you skip hing or asafoetida, it can be gluten free too.

The batter stays fresh in the refrigerator (without coconut pieces) for 3 to 4 days. You can always double the recipe and stock.

For a hearty brunch, I strongly recommend serving Milagu Adai with Avial (Kerala Style Mixed Vegetables in Coconut Gravy). It is a breakfast combo we grew up eating at home and still a favorite for weekend brunch.

If you like Adai and are particularly looking for recipe without any Rice, Do try our Quinoa Adai Dosa. It has loads of lentils and zero rice.

Step by Step Milagu Adai Recipe for Karthigai Deepam

Measure and add the raw rice, black urad dal, pepper and cumin seeds into a bowl.

Note – I have used ponni raw rice for this recipe. It is a short grain variety from South India.

Ingredients for Milagu Adai

Wash them couple of times under running water. Drain and then soak them with 2 cups of water for atleast 3 hours.

Soaking the rice and lentils for adai

Drain all the soaked water, add the ingredients to a mixer grinder jar and grind them coarsely (use some water to grind)

Once ground, add sliced coconut pieces, hing, salt to taste and curry leaves.

Milagu Adai batter with curry leaves, hing, salt and coconut pieces

Mix well and adjust the batter consistency, if its too thick, by adding some water.

Once the batter is ready, heat a pan, season it with some oil once its hot and then pour a ladle of batter. Spread it carefully, make a small hole in the centre and pour some oil in the centre and on the sides.

Milagu adai cooking on hot pan in sesame oil

Let the adai cook (it will crisp up on the sides), turn them over and then cook further for a couple of minutes.

Serve it hot with vellam (jaggery) and butter.

Recipe Notes

  • I have used sesame oil for cooking the adai. You can also cook the adai in ghee.
  • This adai dosa batter doesn’t require fermentation. If you want, you can ferment the batter though. Traditionally, it is not done, especially for prasadam.
  • Do not add grated coconut instead of slices.
  • If you don’t have whole black peppercorns in your pantry, add the coarsely ground black pepper after the batter has been ground.
  • You can add around 2 tsps for the measurements above. I, however, recommend whole black peppercorns for this recipe.
  • If you are not making adai for prasadam, you can use parboiled rice or idli rice for making the dosa.
Milagu Adai | Karthigai Deepam Milagu Jeeraga Adai Recipe

Milagu Adai | Karthigai Deepam Milagu Jeeraga Adai Recipe

Vidya Narayan
Milagu Adai or Milagu Jeeraga Adai is a South Indian Adai Dosa Recipe made with raw rice (pacharisi) and black gram (black urad dal or karuppu ulundhu) for Karthigai Deepam Festival. This Adai is served with Jaggery (vellam) and White butter (vennai). It is also known as Karuppu Ulundhu Adai.
0 from 0 votes
Prep Time 10 mins
Cook Time 20 mins
Soaking Time 3 hrs
Total Time 3 hrs 30 mins
Course Breakfast, Snack
Cuisine palakkad, South Indian
Servings 7 Pieces

Equipment

  • Dosa Tava

Ingredients
  

1 cup is 250 ml, 1 tbsp is 15 ml and 1 tsp is 5 ml

  • 1 cup Raw Rice or Paccharisi check notes below
  • 1/4 cup Karuppu Ulundhu (Black Urad Dal or Black Gram)
  • 1/4 cup Sliced Coconut pieces
  • 1 tbsp Black Peppercorns
  • 2 tsp Jeera or Cumin Seeds
  • 1/4 tsp Hing or Asafoetida
  • 2 tbsp Curry Leaves (roughly torn)
  • Water to soak the ingredients and grind the batter as required
  • Salt to taste
  • Sesame Oil to cook the Adai as required

Instructions
 

  • Measure and add the raw rice, black urad dal, pepper and cumin seeds into a bowl.
    Ingredients for Milagu Adai
  • Wash them couple of times under running water. Drain and then soak them with 2 cups of water for atleast 3 hours.
    Soaking the ingredients for Karthigai Milagu Adai
  • Drain all the soaked water, add the ingredients to a mixer grinder jar and grind them coarsely (use some water to grind)
  • Once ground, add sliced coconut pieces, hing, salt to taste and curry leaves.
    Milagu Adai batter with coconut, curry leaves, salt and hing
  • Mix well and adjust the batter consistency if its too thick by adding some water.
  • Once the batter is ready, heat a pan, season it with some oil once its hot and then pour a ladle of batter.
  • Spread it carefully, make a small hole in the centre and pour some oil in the centre and on the sides.
    Milagu adai cooking on hot skillet
  • Let the adai cook (it will crisp up on the sides), turn them over and then cook further for a couple of minutes.
  • Serve it hot with vellam (jaggery) and butter.

Notes

  1. I have used sesame oil for cooking the adai. You can also cook the adai in ghee.
  2. This adai dosa batter doesn’t require fermentation. If you want, you can ferment the batter though. Traditionally, it is not done, especially for prasadam.
  3. Do not add grated coconut instead of slices.
  4. If you don’t have whole black peppercorns in your pantry, add the coarsely ground black pepper after the batter has been ground. You can add around 2 tsps for the measurements above. I, however, recommend whole black peppercorns for this recipe. Grinding them brings out aroma and taste.
  5. Raw Rice is used to make this dosa unlike parboiled rice or Idli Rice since it is offered as neivedyam. Any short grain rice like Kolam, Ponni, Sona Masuri can be used for this recipe.
  6. If you are not making adai for prasadam, you can use parboiled rice or idli rice for making the dosa.
Keyword Karthigai Deepam recipes, Milagu Adai, Milagu Jeeraga Adai for Karthigai Deepam
Tried this recipe?Share your feedback @masalachilli_vidyanarayan or tag #masalachilli_vidyanarayan

Milagu Adai recipe was first published on Jan 10th 2018. I have added fresh content, pictures and step-wise information to the post.

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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

Views: 2499

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 32 Comments

  1. jyo

    We make the same with whole green gram dal…we call it pesarattu(attu for adai in Telugu), I never heard with black gram dal…I ll deffo give a try when I get a chance…nice share Vidya ? (you missed to write about rice in “procedure” check it out)

    1. Vidya Narayan

      This is an adai which we also make for a festival called Karthigai and add tiny bits of coconut to it too. The black gram is much healthier than the skinless urad dal as it has more fibre and taste too. I do make pesarattu at home with moong dal and just love it. Equally filling and healthy. Thank you for pointing out the mistake, has been rectified. Thank you dear, always love discussing with you about food.

      1. jyo

        Not a mistake…it happens to everyone…I hope u didn’t mind?

      2. Vidya Narayan

        arre not at all my dear.. was happy you noticed it! Big hugs.

    1. Vidya Narayan

      Thank you dear. I prefer adais over dosas any day. They are extremely filling.

  2. Osyth

    Many thanks for visiting my blog and following it …. I normally spend a day each month exploring the blogs of my new followers and I really look forward to seeing more of yours – in the meantime, I hope I won’t disappoint you and I send very best wishes, Osyth ?

  3. Megala

    Beautiful & delicious pair, adai & aviyal ! Nice to use pepper in adai batter !!

    1. Vidya Narayan

      Pepper eases the digestion and not to forget, the aroma is beautiful. Thank you so much dear.

  4. Jagruti

    What a delicious, healthy and yummy breakfast! Love to be your neighbour 🙂

    1. Vidya Narayan

      HaHa.. Would be my pleasure to have you as my neighbour. We could swap gujrati and south indian food. Thank You dear.

  5. Ruchisvegkitchen

    Adai looks superb. Wish I can have that plate. Just love the combo of Adai Nd aviyal.. superb

    1. Vidya Narayan

      Wish I could share the plate with you. Someday, definitely dear. Thank you so much!

  6. Nivedita Thadani

    Nice combination. I always love Avial. and with this adai, it must be tasting very good. will try. and you all are very good in photo presentation. Thank you.

    1. Vidya Narayan

      Thank you dear for your kind words of appreciation. Adai and avial make a wonderful combination, do try, if you like it!

  7. Annapurnaz

    Quite an informative post and adai looks very tempting

    1. Vidya Narayan

      Glad you found the post informative. Thank you so much. I prefer Adais over dosas any day.

  8. jayashreetrao

    Yumm, never tried with black urad, shou;ld try sometime. Tasty breakfast.

  9. ammu163

    This is THE winning recipe..:)..kudos!Delicious Adai!

  10. Is this the same as the dosa that is offered as prasadam at the Azhagar temple in Madurai? If so, I tried it out recently at home and absolutely loved it! 🙂

    1. Vidya Narayan

      I think the temple style is slightly more hard, thick and crisp, though, not sure. I have made it as per our taste and preference. Thanks!

  11. Renu

    5 stars
    Interesting recipe Vidya. I specially like the addition of black pepper and cumin while soaking, and the thing that it needs no fermentation. I sometimes add whole black urad dal instead of white to my Idli dosa batter and my husband thinks I am crazy ?. I will give this recipe a try and let you know how it turned. Loved reading about the tradition.

    1. Vidya Narayan

      Glad you liked the recipe and if you love black urad dal, you will love this adai dosa. Thank you so much Renu.

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