This milagu jeeraga adai is made with regular parboiled rice, but I tried it today with Barnyard millet (Kuthiraivali in Tamil / Jhangora in Hindi / Odalu in Telugu / Oodalu in Kannada). You can buy organic barnyard millet online if you are in Singapore through Bhairavi naturals. My mom makes this often and we all love it. My mom pats it with hands as thick adais. But can be made like this with ladle as we do our orappu adai. Some people have a tradition of making this for karthigai deepam, but we make only karthigai pori and pori urundai for the function. We make this for dinner. It has been years since I had this. After marriage I have not tried this on my own. Its really simple but had an amazing flavor of pepper and jeera that goes well with the rice. We never have anything as side dish for this, eat as such. Do not under estimate the taste of this adai with its simple ingredients. If you make it once, you can’t just eat one. And you will thank me for sure for introducing this adai to you. It needs no standing time, can be made as you grind.
Serve hot as such, no need for any accompaniment as it may suppress the pepper flavor. If you want, you can try any thogaiyal.