Thinai jeera milagu adai – Savory millet crepes

jeera milagu adai, thainai adai, millet crepe

Adai is one of the savoury crepe breakfasts that is a favourite in a lot of South indian homes. Made with lentils or dals and rice, the adai dosai is a preferred breakfast that keeps one full much longer than usual. The usual adai recipe is flavoured with red chillies and curry leaves. Towards the cooler winter months, the adai dosai that is made has no red chillies added. Instead black pepper and cumin seeds are used to flavour the adai. This is jeera milagu adai.

Making millet crepe( adai) for the festivals

It was with a little story that most celebrations or the offerings for celebrations are introduced. This is the story my maternal grandmother told us.
When you leave your parental house after marriage, your brother still protects and supports you. So symbolically during this festival the girls in the family, light lamps and make food for the brother. The brother is signified by an elephant. (I guess this is to show the gentleness while comparing the majestic strength) hence the lamp-lit is an elephant lamp (Gaja vilakku). The adai is made with darker colours to potray the footprint of the elephant and kept to about the same size.
Hope you enjoyed the little snippet that accompanied our times with grandma.

Unique ingredients in this thinai adai

Towards the months of Nov and December,  the weather is much cooler and the preference to choose the spices as home remedies to adjust to the weather change starts. It is at this time the festival of Karthigai deepam is celebrated. Hence this millet crepe, jeera milagu adai is made during this time.
The main ingredients for this adai are rice and black gram. The whole black gram gives the characteristic colour and lentil base needed for this recipe. I have however swapped the rice for thinai or foxtail millet. You can totally make this recipe using rice and it will be equally tasty.
To flavour the adai further use fresh curry leaves, asafoetida along with crushed black pepper and cumin.

karthigai millet crepe recipe.

 

Jeera milagu adai.

Typically made at Karthigai deepam this jeera milagu adai is a tasty, savory, gluten free, crepe that is perfect for breakfast or as a soft wrap.
Prep Time 40 mins
Cook Time 30 mins
soaking time for the adai mix. 6 hrs
Total Time 7 hrs 10 mins
Course Breakfast, Traditional
Cuisine gluten free, Indian, South indian, Vegan, Vegetarian
Servings 8 adai

Equipment

  • frying pan
  • Mixie or fine grinder

Ingredients
  

For the batter

  • 1 cup Foxtail millet Thinai. Check notes for rice.
  • 1/4 cup black gram
  • 1/2 teaspoon salt

For the spice mix

  • 1 tablespoon crushed black pepper
  • 2 teaspoon cumin seeds
  • 10 curry leaves
  • 1 pinch Asafoetida
  • 1 tbsp coconut flesh sliced thin, check recipe notes below.

Instructions
 

For the batter

  • Wash and soak the fox millet and black gram for 6 hours.
  • Grind this mix to a fine paste.
  • Add the salt and mix well.

for the spice mix

  • Gently roast the cumin and black pepper on a low heat
  • Roast the curry leaves.
  • Cool and powder it with asafoetida.
  • Add the mix to the prepared batter.
  • Add the coconut slices and mix the batter well.
    adai batter.

To make the adai.

  • Heat a flat pan ( dosai kallu) on medium heat.
  • Grease the pan with 1/2 tsp of sesame oil.
  • When the pan is heated place a large ladleful batter at the centre.
  • Spread the batter a bit so that it can cook evenly.
  • Make a hole in the centre and add half a tsp of sesame oil.
  • Drizzle a few drops of oil around the dosa too.
  • Cook on medium heat When the side is cooked, it will easily remove to be flipped.
  • Flip over and cook on the other side too.
    thinai adai for Karthigai.
  • Remove from the pan when both sides are cooked.
  • Serve with aviyal or jaggery.
    karthigai millet crepe recipe.

Notes

For using rice, try Ponni rice or  Sona masoori rice. Both are short-grain rice varieties.
The coconut flesh sliced is an optional ingredient. It adds a tasty bite for the unfermented adai.
Keyword Millet recipe, pancakes and crepes, Temple prasadam
Tried this recipe?Let us know how it was!

Tips and tricks to get the thinai adai perfect each time

Unlike the dosa recipes, the batter is usually not fermented to make the adai during the festivals. Hence cooking is to be done on medium heat to get the soft wrap like crepes.
For other times,   fermenting the batter for 6 hours improves the flavour and digestibility of this thinai adai.

What to serve with the adai?

Adai, as a meal pairs wonderfully with aviyal which is a mixed vegetable curry with a coconut sauce. Traditionally adai also pairs with pounded jaggery. You could try this adai with pudina chutney, imli chutney or almond chutney.

Other dosa recipes

Dosa is one of the house favourites. Though we make a lot of varieties, I realise now that I have only uploaded a few recipes on this blog. Here is a list of what we have so far.

Set dosa-thousand holed set dosa or sponge dosa is perfect to mop up soothing curries or chutneys.
Pesarattu- no grain, green gram dosas that are an andhra speciality
Southekayi dosa- sweet crepes with cucumbers and rice can be made as a breakfast or dessert.
Channa dal dosa- the and crispy channa dal flat breads with liquid batter is otherwise called chilka roti.
Kavuni kara adai -spicy adai recipe made with black rice.
Godhambu dosai-instant dosa recipe made with whole wheat flour is a tasty breakfast or a quick dinner.
Nadia pura chakuli pitha – not exactly a dosa, but this Odiya style pancake with coconut is an absolute must try.

Stay connected

We hope you will love to share with us your thoughts about or recipes and post. Take a moment to visit our youtube channel. Leaving you with our Facebook page  (click here) and Instagram (click here ) so you can take a peek. Don’t forget to follow us as we update these to the best of our efforts. Subscribe, share, like and evermore come back

Stay safe and see you at the next post.

karthigai milagu adai

 

5 4 votes
Rating

Subscribe & Follow

You Might Also Like

Subscribe
Notify of
guest

This site uses Akismet to reduce spam. Learn how your comment data is processed.

4 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments
Mayuri Patel
23 days ago
Rating :
     

A healthy and deliciously hot breakfast. Love how you’ve replaced the rice with millet. Seema, can I make a bigger batch of the batter and freeze it? Or for how many days can I leave it in the fridge? As winter sets in looking for hot breakfast options and thinai jeera milagu adai fits the bill.

Archana
Archana
23 days ago
Rating :
     

I absolutely love the lacy look of the things adai. Love the swap of rice with millets. Will love to try making this for breakfast in our fleeting winter.

Jayashree T.Rao
23 days ago
Rating :
     

Thinai Jeera Milagu Adai looks soft and spongy. This is a good way to have a healthy and filling breakfast. Liked the addition of spice mix to the batter, would love to try it sometime Seema.

Kalyani
23 days ago
Rating :
     

Been a while since I made adai . This thinai ulundu adai looks fabulous and I think the jeera milagu will
Make hubby v happy

4
0
Would love your thoughts, please comment.x
()
x