In our families Milagu Adai also one of the neyvedhyam for Thirukarthigai. As per the mythological story a princes has to leave an elephant which she considered as her brother when she gets married and move to her husbands place. So for every Thirukarthigai/Karthigai deepam occasion, elephant lamp(Gajalakshmi vilaku) and she will prepare tender coconut, elephant leg size milagu Adai, and few more dishes and keep them as neivedhyam for this festival.
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| Milagu (Karthigai) Adai |
| Preparation Time | 2 hours |
| Cooking Time | 20 mins |
| Servings | 8-10 Adai |
Ingredients:
| Raw Rice* | 1 cup |
| Urdhal | 1/4 cup |
| Gram dhal | 1/4 cup |
| Thur dharl | 1/4 cup |
| Pepper | 1 teaspoon |
| Salt | To Taste |
| Hing | A pinch |
| Grated Coconut | 2 table spoon |
| Curry Leaves | Few |
* for neyvedhyam we always use Raw rice. But for normal occasion you can use Parboiled Rice.
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| Milagu Adai(Thirukarthigai Adai) |
Method:
- Soak the rice with all the dhals in water for 2 hours to 3 hours.
- Drain the rice and dhals and grind it in mixer to a coarse paste. The adai flour should not be very smooth. ransfer this to a bowl and mix the pepper salt, hing, curry leaves and grated coconut.
- The consistency should be slightly thicker than our normal dosa batter.
- Heat the thawa and pour 1 ladle of flour and spread evenly and cook the adai on both the sides till the adai is crisp
- Serve the tasty adai along with Jaggery.
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| Milagu Adai(Thirukarthigai Adai) |