Milagu Adai(Thirukarthigai Adai)

In our families Milagu Adai also one of the neyvedhyam for Thirukarthigai. As per the mythological story a princes has to leave an elephant which she considered as her brother when she gets married and move to her husbands place. So for every Thirukarthigai/Karthigai deepam occasion, elephant lamp(Gajalakshmi vilaku) and she will prepare tender coconut, elephant leg size milagu Adai, and few more dishes and keep them as neivedhyam for this festival.

Milagu Adai(Thirukarthigai Adai)
Milagu (Karthigai) Adai

Preparation Time2 hours
Cooking Time 20 mins
Servings8-10 Adai

Raw Rice*1 cup
Urdhal1/4 cup
Gram dhal1/4 cup
Thur dharl1/4 cup
Pepper1 teaspoon
SaltTo  Taste
HingA pinch
Grated Coconut2 table spoon
Curry LeavesFew

* for neyvedhyam we always use Raw rice. But for normal occasion  you can use Parboiled Rice.
Milagu Adai(Thirukarthigai Adai)
Milagu Adai(Thirukarthigai Adai)

  1. Soak the rice with all the  dhals in water for 2 hours to 3 hours.
  2. Drain the rice and dhals and grind it in mixer to a coarse paste. The adai flour should not be very smooth. ransfer this to a bowl and mix the pepper salt, hing, curry leaves and grated coconut.
  3. The consistency should be slightly thicker than our normal dosa batter.

  4. Heat the thawa and pour 1 ladle of flour and spread evenly and cook the adai on both the sides till the adai is crisp

  5. Serve the tasty adai along with Jaggery.
  6. Milagu Adai(Thirukarthigai Adai)
    Milagu Adai(Thirukarthigai Adai)

Post a Comment

Tks. Now I really miss my mom who is no more. She used to prepare these adai during karthigai and we enjoy our childhood

I am also from Brahmin community. My grandmother, mother and other elders in the family have told not to use par-boiled rice for any neyvedhyam.

this is bcoz parboiled rice is considered pathh, even for vinakar chathurthi v make pach arsi idli

hi mami i follow ur recipies everyday, all are excellent iam getting huge praises, esp ur parpu podi

Dear anonymous
I know par boiled rice is considered pathh, I was only telling mami that. she had mentioned as neyvedhyam for Thirukarthigai

Hi Rachel, its the tradition of Thirunelveli district people to do this as neivedhyam.

Hi Rachel, i checked with my elders. This practice is followed in my family only. You are very right. We should use raw rice. For the benefit of all, i have corrected the recipe with Raw Rice. Thanks for mentioning this.

Hello mami,

What is gram dal? Is it black urad dal or chana dal?

hi mami,i have a doubt some celebrate deepam on sarvalaya deepam only why? my mom also says so we are tirunelveli brahmins but my hubby is madurai which day i shd follow

Hi Uma, to my knowledge, all Iyers celebrate on Sarvalaya Deepam only. Only the Iyengars celebrate on the next day. Please verify with your elders in your in-laws house.

sathya Ramamoorthy

I will try this adai for tiffin and surely write comment

Mami, Should we use cracked pepper after making the batter or grind the pepper with the batter?

Hi, I have grind it along with the batter.

We DONT USE Tur Daal or Gram Daal for Thiru Karthi adai. Only Pacharisi /Raw Rice and Black Urad Daal with Jeera and Black Pepper coarsely grind and add coconut cut into small pieces. No Red or green chillies is used.

I also belong to trinelveli Brahmin family....i used to prepare this adai with 5 holes on it as per my mothers direction....



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