Karthigai Adai

Adai is made out of rice and lentils. Usually we make adai with all types of dhal and lentils. But the Karthigai adai differs from the normal one. It has pepper and cumin seeds with some chopped coconut in it. The flavour of cumin and black pepper and the bite of coconut bits makes this adai a special one for winter season. Some use raw rice for neivedhyam but on the other days you can make with Idli rice.

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Karthigai Adai

Niranjana Sankaranarayanan
Adai is made out of rice and lentils. Usually we make adai with all types of dhal and lentils. But the Karthigai adai differs from the normal one. It has pepper and cumin seeds with some chopped coconut in it. The flavour of cumin and black pepper and the bite of coconut bits makes this adai a special one for winter season. Some use raw rice for neivedhyam but on the other days you can make with Idli rice.
Prep Time 15 mins
Cook Time 10 mins
Soaking time 4 hrs
Total Time 4 hrs 25 mins
Course Breakfast
Cuisine Indian, South Indian

Equipment

  • Mixie
  • Skillet

Ingredients
  

  • 1 cup Idli rice
  • 1/4 cup Urad dhal
  • 1 tbsp Pepper
  • 1 tbsp Cumin seeds
  • 1 small cup Curry leaves
  • 1 small cup Finely chopped coconut
  • To taste Salt

Instructions
 

  • Take rice and urad dhal in a bowl, wash and soak in water for 4 hours.
  • Drain the water and add rice, urad dhal into the mixie jar.
  • Add cumin seeds and Black peppercorn into it.
  • Grind all the ingredients in the grinder or mixie coarsely.
  • Add salt, little water and grind again to a slightly coarse batter.
  • Transfer the batter into another bowl.
  • Now add the curry leaves and finely chopped coconut bits into the batter and mix well.The adai batter is ready.
  • Heat the skillet and once hot, take a small ladle of the batter and spread it evenly in round shape.
  • Drizzle oil and allow it to cook till golden brown.
  • Then turn it to the other side and cook in the same way.
  • It goes best with Dosai milagai podi, butter, jaggery and Podi potta kuzhambu.

Video

Keyword Adai Karthigai Adai, Festival recipes, Healthy breakfast, Light festival sweets, Protein rich food

INSTRUCTIONS

  • Take rice and urad dhal in a bowl, wash and soak in water for 4 hours.
  • Drain the water and add rice, urad dhal into the mixie jar.
  • Add cumin seeds and Black peppercorn into it.
  • Grind all the ingredients in the grinder or mixie coarsely.
  • Add salt, little water and grind again to a slightly coarse batter.
  • Transfer the batter into another bowl.
  • Now add the curry leaves and finely chopped coconut bits into the batter and mix well.
  • The adai batter is ready.
  • Heat the skillet and once hot, take a small ladle of the batter and spread it evenly in round shape.
  • Drizzle oil and allow it to cook till golden brown.
  • Then turn it to the other side and cook in the same way.
  • It goes best with Dosai milagai podi, butter, jaggery and Podi potta kuzhambu.

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15 Responses

  1. Its amazing how many different ways one can make dosa like flatbreads. A wonderful breakfast or light meal option. I can imagine how flavorful the karthigai adai is with coconut, curry leaves and the pepper.

    • Yes Mayuri ji. This adai tastes totally different from the regular adai made with lot of lentils. And as mentioned we make it for Karthigai Deepam festival which falls in December. The adai is best for the winter season since it has pepper.

  2. I make Idlis using Rava idli never knew this way we can make dosai too.. will soon make this as we love having different kinds of dais for breakfast.. looks so yumm!!

    • Hi Swathi this is a traditional recipe that we make as a Prasadh for Karthigai Deepam festival that falls in December. This is quite different from the regular adai we make with lentils. Do try it out. You ll definitely love it.

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