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).
- 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
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.
- 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.