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Milagu Adai | Karthigai Deepam Milagu Jeeraga Adai Recipe
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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. This Adai is served with Jaggery (vellam) and White butter (vennai). It is also known as Karuppu Ulundhu Adai.
Course Breakfast, Snack
Cuisine palakkad, South Indian
Keyword Karthigai Deepam recipes, Milagu Adai, Milagu Jeeraga Adai for Karthigai Deepam
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 3 hours
Total Time 3 hours 30 minutes
Servings 7 Pieces
Author Vidya Narayan

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.