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    Home » Recipes » Millet Recipes

    Milagu Jeeraga adai recipe | Millet Karthigai adai

    November 28, 2014 by Raks Anand 12 Comments / Jump to Recipe

    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).

    milagu jeeraga adai
    Milagu jeeraga adai

    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 appam for the festival. Check out my other Traditional deepam recipes post to browse all.

    Otherwise, mom 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.

    milagu jeeraga adai | Karthigai adai
    Karthigai adai

    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. 

    Related posts

    • Karthigai Deepam Recipes
    • Thinai laddu Recipe | Thinai urundai
    • Karthigai Pori Recipe | Aval pori
    • Red rice adai, Karthigai special adai

    Other related links

    • Red rice adai, Karthigai special adai
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    milagu jeeraga adai
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    5 from 1 vote

    Milagu jeeraga adai

    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).
    Course Main Course
    Cuisine Indian, South Indian
    Prep Time 15 minutes
    Cook Time 20 minutes
    Soaking time 2 hours
    Total Time 3 hours 35 minutes
    Servings 4
    Cup measurements

    Ingredients

    • 1 cup Barnyard millet or regular rice
    • ¼ cup Flattened rice Poha / Aval
    • 1 teaspoon Black pepper
    • 1 teaspoon Cumin seeds
    • ¼ cup Grated coconut
    • Salt - As needed
    Prevent your screen from going dark

    Instructions

    • Wash and soak the millet firstly for 2 hrs along with poha after washing it once.
    • First powder pepper and cumin coarsely, keep aside and then grind the millet. I used my mortar and pestle for crushing cumin and pepper.
    • Drain water from the soaked millet and grind it to a paste with salt. No need to grind very smooth, little coarse is fine. But not like rava, more finer than that.
    • Mix powdered pepper, jeera and coconut, mix well. Check for salt.
    • Make thick adai with a ladle full of batter over hot tawa and cook both sides in  medium flame until done. You can smear little oil after flipping.

    Notes

    • If you are making with regular rice, idly rice works best, or do it with parboiled rice. Soak for 3 hrs. Otherwise same procedure. No need for adding poha in that.
    • You can add finely chopped coconut bits instead of grated coconut, it will be a nice texture twist for the adai.
    • Poha is to make the adai soft
    • .Coconut oil can be used for smearing.
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    Step by step photos

    1. Wash and soak the millet firstly for 2 hrs along with poha after washing it once.
    2. First powder pepper and jeera coarsely, keep aside and then grind the millet. I used my mortar and pestle.
    2-powder

    3. Drain water from the soaked millet and grind it to a paste with salt.

    4. No need to grind very smooth, little coarse is fine. But not like rava, more finer than that.

    1-grind

    5. Mix powdered pepper, jeera and coconut, mix well. Check for salt.

    3-mix

    6. Make thick adai with a ladle full of batter over hot tawa and cook both sides in  medium flame until done. You can smear little oil after flipping.

    4-cook

    Serve hot as such, no need for any accompaniment as it may suppress the pepper flavor.

    milagu jeeraga adai
    Milagu jeeraga adai
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    Reader Interactions

    Comments

    1. சாருஸ்ரீராஜ்

      November 28, 2014 at 8:04 am

      Super raji I can smear the flavour of adai. Tried your millet adai super hit soon I will send the pic to you

      Reply
    2. Kaveri Venkatesh

      November 28, 2014 at 8:48 am

      We do make the milage jeers a daily for karthigai along with pori..This one the millet is interesting ...healthy and delicious

      Reply
    3. Raks anand

      November 28, 2014 at 9:37 am

      Thank you 🙂

      Reply
    4. Recipe world

      November 28, 2014 at 10:20 am

      Yummy n flavorful Adai!

      Reply
    5. Divs

      November 28, 2014 at 10:25 am

      this adai is completely new to me. looks so appealing i will be trying this real soon.

      Reply
    6. anusha praveen

      November 28, 2014 at 10:26 am

      I remember eating this as a kid at my neighbor s place. The kuthiravali addition s a nice twist.

      Reply
    7. shraddha kumbar

      November 28, 2014 at 1:27 pm

      I m looser in making any dosa like thing pls giv instructions about d gas flame shud it b high while spredding d batter or low or watt ???

      Reply
    8. Mallika Ramasamy

      November 29, 2014 at 3:42 am

      Love your brass plates and bowls..Is that require high maintenance?...Is it dish washer safe?

      Reply
    9. Durga Karthik.

      December 12, 2014 at 11:37 am

      I made this excellent taste.That too when.made small and thick like ambuli dosai in slow flame it is very delicious.Thanks for the recipe.

      Reply
    10. Shwetha Ramasamy

      September 05, 2015 at 6:20 am

      Interesting, is this quinoa or a different millet ? I live in the US and not sure as to what millet this translates to. Can I substitute with quinoa ?

      Reply
    11. Anitha

      November 27, 2020 at 4:00 pm

      Is this aval ?

      Reply
      • Raks Anand

        November 30, 2020 at 3:50 pm

        Which one? This adai have millet and a small portion of aval.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

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