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.
Mixie or fine grinder
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.
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.
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.
Remove from the pan when both sides are cooked.
Serve with aviyal or jaggery.
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.