Karthigai Milagu Adai Recipe – Sharmis Passion

Milagu Adai is a delicious crepe made using raw rice, idli rice, lentils, black pepper, coconut and curry leaves. Milagu Adai is usually made for the Karthigai festival and is enjoyed as a light tiffin at tea time. Learn how to make Milagu Adai with step by step pictures.

Karthigai Milagu Adai is a traditional adai made using rice, lentils and black pepper as the main ingredients for Karthigai Deepam. It is so nutritious, spicy and delicious that you can even make it for dinner. Apart from the Karthigai festival, you can make this Adai any time as it is healthy too.

About Karthigai Milagu Adai

Milagu Adai is a traditional breakfast which we make for Karthigai Deepam. First, soak the rice and dal in the prescribed ratio, then grind them to make a thick batter, add salt, coconut, curry leaves along with freshly ground black pepper, then make a batter even thicker than the dosa batter. Make small, slightly thick balls on the dosa pan.

when i was searching on google Karthigai Deepam Recipe While I haven’t tried it yet, I found Milagu Adai (also known as Karthigai Adai or Kali Mirch Adai) quite interesting. Although the content looked largely the same payment We make, the end result was very different with the flavor of black pepper and the crunch of coconut! It tasted good on its own but with a small amount butter or jaggery this is the best combination!

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Karthigai Milagu Adai Ingredients

• Rice – Soak idli rice and raw rice and grind it to make a paste.
• team – Soak urad dal, toor dal, chana dal along with rice and make a thick batter.
• black pepper – Whole black peppercorns are crushed and mixed.
• Coconut – Coconut adds crunch to the adai.
• Curry leaf – Torn curry leaves add great flavor to adai.

How to make Karthigai Milagu Adai step by step

1. First of all, soak the rice along with all the pulses in water for 2 to 3 hours and keep it aside. Meanwhile, using a hand mortar and pestle, grind the black pepper to a coarse paste. After 2 hours, sprinkle little water and grind the rice dal mixture coarsely. Later, take it out in a mixing bowl and add coconut, curry leaves, salt, black pepper and mix well with some water.

2. Its consistency should be slightly thicker than dosa batter. Finally heat one dosa – then fill a ladle with batter and pour it on the pan, do not spread it, let it spread on its own. Drizzle with oil, cook for a minute, then turn to cook on the other side and cook until golden brown and the edges start to crisp. Repeat to finish the batter. Karthigai Milagi Adai is ready!

Serve hot with butter/jaggery!

Expert Tips

• Use freshly ground black pepper powder which gives the best flavor.
• Similarly, to make this Adai, it is necessary to soak it for at least 2 hours.
• Make thin or thick adi as per your choice.
• Similarly, use gingelly oil or ghee to cook adai.
• You can also add cumin seeds along with black pepper, crush it and then add it to the batter.
• You can add coconut pieces in place of grated coconut for extra crunch.

storage and serving

• Serve it with butter and enjoy.
• I would not suggest storing this adai, instead make the batter in advance and store it in the fridge, it stays good for about a week.

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