Pepper, jeera adai or jeera milagu adai

20200503_074332Jeera milagu or pepper adai is one of the popular breakfast item in Trivandrum. I learnt this recipe from my paatty Anthammai. My paatty was a superb chef and she dictate many traditional recipes 32 years before my marriage. I would like to share jeera milagu adai with you. This adai is very simple and easy to make. No need of fermentation to make this adai. We can make thick adai or thin crispy one  with the same batter. You can add drumstick leaves, methi leaves, chopped raw cabbage, shallots or onions also to the batter to get more healthier adai. Today i made with out adding any of this.

Let us see how to make this adai.

Preparation time approx..  5 minutes. 

Soaking time 3 to 4hours. 

Ingredients.

 

  • 1 cup Idly rice.
  • 1/4 cup whole white urad daal.
  • 1 tbsp pepper.(adjust according to your taste)
  • 1/2 tbasp jeera,
  • few chopped curry leaves.
  • mix of thill oil and coconut oil for making dosa.
  • salt to taste.
  • 1/2 tsp asafoetida .

Method.

Soak rice and daal together for 4 hours. Grind this adding little water. Make a coarse batter. Add chopped curry leaves, salt and asafoetida. This batter should be littler thicker than idly or normal dosa batter.

Powder pepper and jeera coarsely and add to this. Mix well. We need not ferment the batter. We can keep the batter in the fridge and use for few more days.

Heat an iron or any dosa pan. (Avoid nonstick pan.Dosa will be tasty  in iron or hindalium pan).

Apply little oil and spread with a tissue or brush.

  1. For thick version.

Add a laddle full of batter and and spread it. Make a thick small dosa like oothappam . Pour little oil. ( mix thill oil and coconut oil to get better taste. We can add thill oil alone also). When one side become brown flip it and cook other side also till it is crispy on a medium fire. Add more oil to get crispy thick adai. If you are adding any greens or onions mix with the batter and make.

2. Thin version.

Add enough water to the batter. It shouln’t be rummy but little watery than normal dosa batter.

Heat the dosa tava. Apply oil all around. Pour  this batter and spread it  like a normal dosa. Pour  1 tsp oil all over. Let the dosa become crisp. Flip it. Cook ither side also. Take out and serve with chutney, jaggery or brinjal kothsu.

I made brinjal kothsu and served this.

 

20200503_074332

 

 

 

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