- Parboiled / Idli Rice – 1 cup
- Raw Rice – ½ cup
- Urad Dhal – ½ cup
- Bengal Gram Dhal – 1 tablespoon
- Thuvar Dhal – 1 tablespoon
- Black Pepper – 1 tablespoon
- Cumin (Jeeragam) – 1 teaspoon
- Fresh coconut grated – ½ cup
- Coconut cut into tiny bits – 1 to 2 tablespoons
- Salt – 1 teaspoon or as per taste
- Oil – as required
- Soak rice and dhals for about 4 hours. Wash and drain the water. Put it in a mixie along with pepper, jeera and salt. Grind it to a coarse paste. Before removing, add coconut gratings and run the mixie for one to two rounds.
- Heat a tawa and grease it with oil. Take a handful of batter and put it on the tawa and spread it with your fingers. Sprinkle few pieces of coconut on the top and pour little oil around the adai. Cook on medium flame till light brown spots appear. Turn it and cook on the other side also.
- Adai prepared in the above method will be slightly hard, but crispy and tasty. If you want softer adai, then add little water and make a thick batter. Pour a big ladle of batter on the Tawa and spread it round. Sprinkle few coconut pieces on top and cook as above.
- This is mostly prepared on “Karthigai Deepam Day” and hence it is also called as “Karthigai Adai”.
- Can be served with Vellam and Vennai (Jaggery and Butter). For spicy taste, serve with Idli Milagai Podi.