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).
Servings: 4
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
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.