Milagu Adai (Karthigai Adai Recipe) - Karthigai Deepam Recipes - festival recipe - Pooja recipes

I love Adai / Aviyal combo. That is one of my most favourite combo.. Most of the time my mum does pori urundai for karthigai deepam. In Singapore we get brown rice pori urundai. Before starting the blog I used to buy and use that for naivedyam .. But these days I try to do it at home as much as possible. When I was searching for other recipes for Karthigai deepam I saw this in Kamala's Corner. I decided to try it out. Since my son is not a big fan of pepper pieces I decided to grind it together with batter. You can add fresh powdered pepper to batter (after grinding)


Idli rice - 1 cup
Raw rice - 1/2 cup
Thoor dal / Thuvar dal - 2 tablespoon
Chana dal / Bengal gram dal - 2 tablespoon
Urad dhal - 2 tablespoon
Pepper - 2 teaspoons
Coconut - 1/3 cup
Coconut bits - 2 tablespoons (Optional)
Curry leaves - 10 (finely chopped)
Salt to taste
Oil for cooking adai


Wash and soak rice, dals together for 3-4 hrs (I have added pepper corns too). Grind it to little coarse thick paste.

Add chopped curry leaves and coconut bits

Heat pan and take a laddle full of batter and spread it. put few holes so that ada is evenly cooked. Sprinkle oil around it. Let it cook in low medium flame.Once cooked turn it over and cook again

Serve hot