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Milgu Paruppu Adai - 1

My son is not a big fan of normal adai. So wanted to give it a try with different things. Also wanted to include Pepper instead of chillies. Also I have become big fan of Horse gram for the taste and the benefits. Everyone liked this one much better than Adai

  • Parboiled / Idli Rice – 1 cup
  • Raw Rice / Pacharichi – ½ cup
  • Urad Dhal – ½ cup
  • Bengal Gram Dhal – 1 tablespoon
  • Thuvar Dhal – 1 tablespoon
  • Moong Dhal - 1 tablespoon
  • Black Pepper – 1 tablespoon
  • Horse Gram - 1 Tablespoon
  • Cumin Seeds – 1 teaspoon
  • Fresh coconut grated – ½ cup
  • Curry Leaves - 1 String
  • Onion - 1
  • Salt – 1 teaspoon or as per taste
  • Oil – as required

  • Soak rice and dhals together for about 4 hours. 
  • Wash and drain the water. 
  • Put it in a mixie along with pepper, jeera, curry leaves and salt. 
  • Grind it to a coarse paste. Add coconut gratings and run the mixie for one to two rounds.
  • Heat a tawa and grease it with oil. 
  • Pour the batter and make it like thick dosa
  • Cook on medium flame till light brown spots appear. Turn it and cook on the other side also.
  • Can be served with Vellam and Vennai (Jaggery and Butter). For spicy taste, serve with Idli Milagai Podi. However we normally make some chutney (tomato / Coconut)
Tips: I try to use Hoarse Gram in one form or other wherever possible as it supposed to help in dissolving the fat

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