Most of the people in South India make Milagu Adai neivedhayam for Karthigai Deepam. We Don’t have this custom. But for my viewer’s request I made this adai. It came out well and the taste was also good. I made this adai in the night. Due to poor light the picture is not clear.
Now let us see how to make milagu adai
- Raw Rice – 1 cup
- Tuvar Dal – ¼ cup
- Channa dal – ¼ cup
- Urad dal – ¼ cup
- Pepper – 1 tsp
- Salt – to taste
- Curry leaves – few
- Coconut – 2 tablsp
- Asafoetida – ¼ tsp
Wash raw rice, tuvar dal, channa dal and urad dal twice. Soak it for one hour. Grind it in the mixer along with pepper and salt. Grind the batter till fine rava consistency. Chop curry leaves finely. Grate the coconut. Add grated coconut, curry leaves and asafoetida in the batter. Heat dosa pan and spread the batter like dosa. Add little oil and cook both the sides well. Serve it with butter or Jaggery.
If you want the adai thin and crisp, you can add more water.
You can serve it with coconut chutney also.
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