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.
1/4CupSplit Bengal Gram (Channa Dal / Kadalaparuppu)
1tspPeppercorns
1tspSaltAs Needed
aPinchAsafoetida (Asafetida / Hing)
2tbspGrated Coconut
FewCurry 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 197Calories 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
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.
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.
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.
Tks. Now I really miss my mom who is no more. She used to prepare these adai during karthigai and we enjoy our childhood
Hi
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 Sudha, gram dal is channa 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.
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….