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karthigai-adai Red rice adai
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5 from 1 vote

Red rice adai | Nutritious Karthigai adai

Red rice adai with pepper, cumin seeds, dal and coconut. A nutritious healthier version of karthigai adai or milagu jeeraga adai.
Prep Time10 minutes
Cook Time20 minutes
Soak time3 hours
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: Indian
Servings: 10 adai


  • 1 cup red rice can swap with raw rice
  • cup urad dal / karuppu ulundhu black, whole with skin
  • cup chana dal / Kadalai paruppu
  • cup toor dal / Thuvaram paruppu
  • cup coconut chopped - can add upto ¼ cup
  • 1 teaspoon Black pepper
  • 1 teaspoon Cumin seeds
  • teaspoon Asafoetida
  • 1 sprig curry leaves
  • Salt
  • oil as needed


  • Wash, soak dal and rice separately in two bowls. Minimum 3 hours.
  • Drain water once done and grind rice, pepper, cumin seeds first. Add little water.
  • Top it with dals, drained from water. Grind coarsely.
  • Transfer to mixing bowl and add coconut, curry leaves, asafoetida, salt and mix well.
  • Heat tawa and spread a thick adai. Cook in medium flame.
  • Once almost cooked, flip and cook one more minute. Repeat to finish.



  • Depending on personal preference, you can make it thick or thin.
  • Though I have added bit more oil, it's not a must to add more. So you can control oil level too.
  • Coconut oil will also be very nice to use while cooking.