Even though we don’t make this recipe for karthigai deepam in our place. I wanted to share it here. It is a simple adai recipe flavoured with mainly pepper. It is served with some butter on the occasion.
About this Recipe
Milagu Adai Dosa is also one of Thirukarthigai neyvedhyam. According to mythology, when a princess marries, she must leave an elephant she considers her brother and move to her husbands home. So, for every Karthigai deepam occasion, she will prepare elephant leg size milagu Adai, as well as a few other dishes, and keep them as neivedhyam for this festival.
What exactly is Adai dosa made off?
Toor dal, channa dal, urad dal, and moong dal are common lentils that are soaked and ground into a thick batter. In addition, the batter contains jaggery or red chillies, which add a sweet and spicy flavour to the adai dosa. Adai is traditionally served with a coconut and vegetable stew. Check out other karthigai deepam recipes Hope you will give this a try and let me know how it turns out for you.. Urad dal has a mildly bitter flavour and a slightly slippery texture that cooks up thick, making it ideal for use as a binding agent in dishes such as idlis and dosas. Chana Dal / Kadalai Paruppu : Split Chana Dal Bengal gramme refers to split and polished baby chickpeas. It resembles and tastes like small kernels of sweet corn and is a popular ingredient in Indian cuisine. Chana dal is used in Indian cooking to make tikkis, pancakes, bhajiya, vada, stuffed paratha, sabzi, and dal.
How to Make Karthigai Adai
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Karthigai Adai Step by Step
