Karthigai milagu adai is a pepper flavoured lentil adai usually made on karthigai deepam day. This milagu adai is often served for lord along with a smear of homemade butter.

TABLE OF CONTENTS

1. About this Recipe

2. Ingredients for Karthigai Pepper Adai Dosa

3. How to Make Karthigai Adai

4. 📖 Recipe

5. Karthigai Adai Step by Step

Karthigai Adai

Happy Karthigai Deepam Wishes Everyone!

Even though we don't make this recipe for karthigai deepam in our place. I wanted to share it here. It is a simple adai recipe flavoured with mainly pepper. It is served with some butter on the occasion.

About this Recipe

Milagu Adai Dosa is also one of Thirukarthigai neyvedhyam. According to mythology, when a princess marries, she must leave an elephant she considers her brother and move to her husbands home. So, for every Karthigai deepam occasion, she will prepare elephant leg size milagu Adai, as well as a few other dishes, and keep them as neivedhyam for this festival.

What exactly is Adai dosa made off?

Toor dal, channa dal, urad dal, and moong dal are common lentils that are soaked and ground into a thick batter. In addition, the batter contains jaggery or red chillies, which add a sweet and spicy flavour to the adai dosa. Adai is traditionally served with a coconut and vegetable stew.

Check out other karthigai deepam recipes

Ingredients for Karthigai Pepper Adai Dosa

Rice / Idli Rice - ¾ cup
Urad Dal / Ulundu Paruppu - ¼ cup
Toor Dal / Tuvaram Paruppu - 3 tblspn
Chana Dal / Kadalai Paruppu - 3 tblspn
Black Pepper - 2 tsp coarsely powdered
Cumin Seeds - 2 tsp coarsely powdered
Coconut - ½ cup grated
Curry leaves - 2 sprigs
Green Chilli - 1 chopped finely
Salt to taste
Oil for pan frying
Water as needed

Urad dal / Ulundu Paruppu :

Urad dal has a mildly bitter flavour and a slightly slippery texture that cooks up thick, making it ideal for use as a binding agent in dishes such as idlis and dosas.

Chana Dal / Kadalai Paruppu :

Split Chana Dal Bengal gramme refers to split and polished baby chickpeas. It resembles and tastes like small kernels of sweet corn and is a popular ingredient in Indian cuisine. Chana dal is used in Indian cooking to make tikkis, pancakes, bhajiya, vada, stuffed paratha, sabzi, and dal.

How to Make Karthigai Adai

Take rice, urad dal, chana dal, toor dal in a bowl. Wash well and cover with water. Soak this for 3 to 4 hours.
Now drain this and add it to a blender. Make it into a puree. Pour this in a bowl.
Add all the ingredients except oil and mix well.
Heat a tawa, grease lightly with oil. Pour a ladleful of batter and make dosa.
Drizzle oil around the sides. Cook till golden on the bottom. Flip and cook.
Serve.

Hope you will give this a try and let me know how it turns out for you..

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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