Milagu adai recipe
South Indian style adai recipe with pepper and coconut
Servings: 11 adais
Ingredients
- 1 cup Idli rice
- ½ cup Raw rice | sona masoori
- 2 tbsp Toor dal
- 2 tbsp Channa dal
- ½ cup Urad dal
- 2 tsp Whole pepper | Milagu
- 1/3 cup Coconut grated
- 1 tbsp Coconut bits optional
- Curry leaves few
- 2 pinches Asafoetida 2 pinches
- Oil to make adai
Instructions
- Soak the rice and dal for 2 hours. Drain the water and grind this along with whole pepper, salt, asafoetida and curry leaves.
- Add the grated coconut too while grinding.
- Add little water while grinding. Generally, adai batter will be thick. My grandmother even used to pat the batter on the dosa pan, instead of using the ladle. But if you want to make it bit thinner you can add water accordingly.
- Add the coconut bits to this.
- Mix this well and I make it to a medium-thick consistency.
- Heat the dosa pan and when it is hot, keep the flame medium.
- Pour a ladle full of batter and spread the batter. Keep a hole in the middle and pour oil around the adai and in the center too. Putting hole in the center is to make it cook in the center too.
- When one side is cooked flip the adai. Cook for 3-4 minutes in a medium flame.
- Serve this hot with vellam|jaggery and a dollop of butter.
Notes
1. You can lessen a little black pepper and add 1-2 red chilies.
2. If you want you can soak the rice separately and dal separately.
3. Iron dosa pan works out very well for adai.
4. If needed you can add coconut oil or ghee while cooking the Milagu adai.