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Red rice adai, Karthigai special adai

Red rice adai, Karthigai special adai

Red rice adai with pepper, cumin seeds, dal and coconut. A nutritious healthier version of karthigai adai or milagu jeeraga adai.

Red rice adai idea struck me when I wanted to post something for karthigai deepam which falls on 29th Nov, Sunday. It is always karthigai pori made at home when I was a kid. We never had the habit of making anything else other than nel pori and aval pori, wheat flour appam. But I have seen this changes from house to house. Some people make kozhukattai, some prepare this adai too. I have seen several posts in the internet about this Karthigai adai.

karthigai-adai Red rice adai

So I wanted to give it a try for long time. Recently, while trying to know more about this festival of lights, I learnt that adai (with rice and lentils) is also offered by some. Had some red rice, so thought why not try it out with red rice and I am glad I did. Sure will sometime try with raw rice, but this is so tasty too. With urad dal, it is soft and since we use it with skin, it adds more nutritional value as well.

The pepper and jeera in it make me drool along with the coconut bits. It tastes so delicious. Also very filling, you can take it for breakfast or early dinner as well. Do try this for the upcoming Karthigai deepam festival, your family will also enjoy it.

FAQs:

Can I make it with regular rice?

Yes you can make it with raw rice. Same measurements and procedure. Infact, you can replace with any millet or brown rice as well.

Which urad dal can be used in this recipe?

Though I have used black urad dal (whole) you can also use split black gram dal or white urad dal (without skin) too.

karthigai-adai Red rice adai

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Red rice adai | Nutritious Karthigai adai

Red rice adai with pepper, cumin seeds, dal and coconut. A nutritious healthier version of karthigai adai or milagu jeeraga adai.

Total Time 3 hours 30 minutes

Cup measurements

Ingredients

  • 1 cup red rice can swap with raw rice
  • 1/3 cup urad dal / karuppu ulundhu black, whole with skin
  • 1/8 cup chana dal / Kadalai paruppu
  • 1/8 cup toor dal / Thuvaram paruppu
  • 1/8 cup coconut chopped – can add upto 1/4 cup
  • 1/8 tsp Asafoetida
  • 1 sprig curry leaves
  • salt as needed
  • oil as needed

Instructions

  • Wash, soak dal and rice separately in two bowls. Minimum 3 hours.

  • Drain water once done and grind rice, pepper, cumin seeds first. Add little water.

  • Top it with dals, drained from water. Grind coarsely.

  • Transfer to mixing bowl and add coconut, curry leaves, asafoetida, salt and mix well.

  • Heat tawa and spread a thick adai. Cook in medium flame.

  • Once almost cooked, flip and cook one more minute. Repeat to finish.

Notes

  • Depending on personal preference, you can make it thick or thin.
  • Though I have added bit more oil, it’s not a must to add more. So you can control oil level too.
  • Coconut oil will also be very nice to use while cooking.

Red rice adai method:

  1. Wash, soak dal and rice separately in two bowls. Minimum 3 hours.
  2. Drain water once done and grind rice, pepper, cumin seeds first. Add little water.
    step1-soak
  3. Top it with dals, drained from water. Grind coarsely.
    step2-grind
  4. Transfer to mixing bowl and add coconut, curry leaves, asafoetida, salt and mix well.
    step3-mix
  5. Heat tawa and spread a thick adai. Cook in medium flame.
    step4-cook
  6. Once almost cooked, flip and cook one more minute. Repeat to finish.

Enjoy with sugar/ jaggery or chutney.

karthigai-milagu-jeeraga-adai



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