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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).
Prep Time15 mins
Cook Time20 mins
Soaking time2 hrs
Total Time3 hrs 35 mins
Course: Main Course
Cuisine: Indian, South Indian
Servings: 4


  • 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.