Milagu Jeeraga adai recipe | Millet Karthigai 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).

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.

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

Other related links

• Red rice adai, Karthigai special adai
• Ragi adai (Spicy version) | Finger millet recipes
• Ragi adai with drumstick leaves
• Sweet ragi adai recipe, ragi sweet rotti
• Red coconut chutney recipe | Red chilli coconut chutney

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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

1x2x3x

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

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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.

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.

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

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.

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