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.
We can make this Adai in normal occasions for breakfast or for dinner.Serve with Chutney or Jaggery.
You can try:
1. Adai Aviyal
3. Thavala Adai
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| Milagu Adai(Thirukarthigai Adai) |
Milagu Adai | Thirukarthigai Adai
Servings: 4 Adai
Calories: 197kcal
Milagu Adai | Thirukarthigai Adai is an offering to God we make on the auspicious occasion of Thirukarthigai Deepam.
Print Recipe
Ingredients
- 1 Cup Raw Rice
- ¼ Cup Whole Urad Dal
- ¼ Cup Toor Dal (Pigeon pea)
- ¼ Cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 1 teaspoon Peppercorns
- 1 teaspoon Salt As Needed
- a Pinch Asafoetida (Asafetida / Hing)
- 2 tablespoon Grated Coconut
- Few Curry Leaves
Instructions
- Soak the rice with all the dhals in water for 2 hours to 3 hours.
- 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.
- The consistency should be slightly thicker than our normal dosa batter.
- 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
- Serve the tasty adai along with Jaggery.
Video
Notes
- If you make this on normal days, we can add onion.
- For Festivals, we need to use Raw Rice, for normal occasions, we can use parboiled rice
Nutritional Info
Nutrition Facts
Milagu Adai | Thirukarthigai Adai
Amount Per Serving (1 Adai)
Calories 197
Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 29g10%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
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Method:
- Soak the rice with all the dhals in water for 2 hours to 3 hours. 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. The consistency should be slightly thicker than our normal dosa batter.
- 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
- Serve the tasty adai along with Jaggery.
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| Milagu Adai(Thirukarthigai Adai) |
