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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.
Some more adai and dosai recipes
Pav Bhaji Dosa
Karthigai adai
Tricolour dosai
Instant Wheat dosai / Godhumai dosai
Vella dosai
Besan Cheela
Murungai ilai adai
Prep Time 15 mins
Cook Time 10 mins
Soaking time 4 hrs
Total Time 4 hrs 25 mins
Course Breakfast
Cuisine Indian, South Indian


  • Mixie
  • Skillet


  • 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


  • 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.


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