Milagu Adai – Black Pepper Adai – Adai Varieties

Happy New Year to all of you! The first post of this year is Milagu Adai. I really did want to post a sweet recipe, but could not manage to make one during the holidays. Check my full collection of Sweets/Desserts if you are interested. Now coming back to the adai recipe, this is a super easy one. U just have to plan the soaking time, other than that it can be made in a jiffy. Perfect for breakfast or dinner. This Red Rice Adai is my personal favourite.

Check out the video..

[Preparation Time-10 mins : Cooking Time- 5 mins : Soaking Time – 4 hours]

Milagu Adai Ingredients:

• Idli Rice – 1/2 cup
• Raw Rice – 1/2 cup
• Urad Dal (with skin) – 1/4 cup
• Chana Dal – 1/4 cup
• Toor Dal – 1/4 cup
• Red Chillies – 2
• Black Pepper – 1 tsp
• Cumin seeds – 1 tsp
• Curry leaves – few
• Salt – as needed
• Onion – 2
• Grated Coconut – 2 tbsp
• Sesame Oil – to drizzle

Method:

• Take idli rice, raw rice, urad dal, toor dal & chana dal in a wide bowl. Rinse twice and add water enough to soak. Add the red chillies along with it and soak for 3-4 hours. Once soaked take a mixer jar and add pepper, cumin and curry leaves.

• Grind it coarsely. Now add the soaked rice, dal & chillies and grind it into a coarse batter.The batter should neither be very coarse or very smooth. Transfer it to a bowl.

• Add required salt, finely chopped onion & grated coconut. Mix well and check the batter for salt.

• Heat a dosa tawa. Once hot pour the batter and spread in circular motion. Drizzle some oil. Flip & cook on both sides until golden brown. This will take a bit more time to cook when compared to the normal dosa.

Thats it! Healthy Milagu Adai is ready!

Serve hot with Karupatti Paagu (recipe below) or jaggery.

Tips:

1. Adai will take a longer time to cook when compared to dosa. So be patient.
2. Adjust red chillies and black pepper according to your spice levels.
3. The batter stores well in the refrigerator for 2-3 days without adding the onions. Add onions just while making the adai for the required amount of batter only.
4. To make Karupatti Pagu – Add crushed karupatti to a pan. Add little water. Let it boil until it reaches a consistency like honey. Strain and store it.
5. No need to ferment this batter. Can be used instantly.

– By Sundari Nathan