Milagu Jeeraga Adai Recipe – Pepper cumin Lentil Pancake A spicy, flavorful South indian lentil pancake best for breakfast or snack
Milagu Jeeraga Adai is a traditional South indian savory pancake made from a combination of lentils and rice, flavored with black pepper (milagu) and cumin seeds (jeeragam). This adai is barely highly spiced, hearty, and filled with protein, making it a nutritious and filling dish. It pairs splendidly with coconut chutney or jaggery and butter.
substances:
half of cup toor dal (cut up pigeon peas)
1/4 cup chana dal (Bengal gram)
1/4 cup urad dal (cut up black gram)
1/four cup raw rice
three-4 dried purple chilies
1 tablespoon black peppercorns
1 tablespoon cumin seeds
1 small onion, finely chopped
1-2 inexperienced chilies, finely chopped
some curry leaves, chopped
Salt to taste
Oil for shallow frying
commands:
Soak and Grind:
Wash and soak the dals and rice collectively for as a minimum 3-four hours or in a single day. Drain and grind them coarsely with dried pink chilies, black peppercorns, and cumin seeds, adding little water as had to make a thick batter.
upload Flavorings:
transfer the batter to a bowl. upload chopped onions, green chilies, curry leaves, and salt. mix well.
prepare dinner Adai:
heat a non-stick pan or griddle. Grease lightly with oil. Pour a ladleful of batter and unfold it barely thick like a thick pancake.
Fry:
Drizzle oil round the edges and cook on medium flame until golden brown and crisp beneath. flip and cook the alternative aspect similarly.
Serve:
Serve hot Milagu Jeeraga Adai with coconut chutney, jaggery, or butter.
This spicy Milagu Jeeraga Adai is best for individuals who love a bit warmness and crunch in their meal, making it a conventional preferred in lots of South indian households!
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