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Friday, November 28, 2014

This milagu jeeraga adai is made with regular parboiled rice, but I tried it today with Barnyard millet (Kuthiraivali in Tamil / Jhangora in Hindi / Odalu in Telugu / Oodalu in Kannada). You can buy organic barnyard millet online if you are in Singapore through Bhairavi naturals. My mom makes this often and we all love it. My mom pats it with hands as thick adais. But can be made like this with ladle as we do our orappu adai. Some people have a tradition of making this for karthigai deepam, but we make only karthigai pori and pori urundai for the function. We make this for dinner. It has been years since I had this. After marriage I have not tried this on my own. Its really simple but had an amazing flavor of pepper and jeera that goes well with the rice. We never have anything as side dish for this, eat as such. Do not under estimate the taste of this adai with its simple ingredients. If you make it once, you can’t just eat one. And you will thank me for sure for introducing this adai to youBatting Eyelashes. It needs no standing time, can be made as you grind. 

Milagu jeeraga adai recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast/ Dinner
Prep Time: 2 Hr soaking time    |  Cook time: 2 mins per adai    Serves: 4


Barnyard millet - 1 cup

Flattened rice/ Poha / Aval - 1/4 cup

Black pepper - 1 tsp

Cumin seeds/ Jeera - 1 tsp

Grated coconut - 1/4 cup

Salt - As needed


  1. Soak the millet for 2 hrs along with poha after washing it once. First powder pepper and jeera coarsely, keep aside and then grind the millet. I used my mortar and pestle.
  2. 2-powder
  3. Drain water from the soaked millet and grind it to a paste with salt. No need to grind very smooth, little coarse is fine. but not like rava, more finer than that.
  4. 1-grind
  5. Mix powdered pepper, jeera and coconut, mix well. Check for salt.
  6. 3-mix
  7. Make thick adai with a ladle full of batter over hot tawa and cook both sides in  medium flame until done. You can smear little oil after flipping.
  8. 4-cook


    • If you are making with regular rice, idly rice works best, or do it with parboiled rice. Soak for 3 hrs. Otherwise same procedure.
    • You can add finely chopped coconut bits instead of grated coconut, it will be a nice texture twist for the adai.
    • Poha is to make the adai soft.
    • Coconut oil can be used for smearing.

Serve hot as such, no need for any accompaniment as it may suppress the pepper flavor. If you want, you can try any thogaiyal.

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  1. Super raji I can smear the flavour of adai. Tried your millet adai super hit soon I will send the pic to you

  2. We do make the milage jeers a daily for karthigai along with pori..This one the millet is interesting ...healthy and delicious

  3. this adai is completely new to me. looks so appealing i will be trying this real soon.

  4. I remember eating this as a kid at my neighbor s place. The kuthiravali addition s a nice twist.

  5. I m looser in making any dosa like thing pls giv instructions about d gas flame shud it b high while spredding d batter or low or watt ???

  6. Love your brass plates and bowls..Is that require high maintenance?...Is it dish washer safe?

  7. I made this excellent taste.That too when.made small and thick like ambuli dosai in slow flame it is very delicious.Thanks for the recipe.

  8. Interesting, is this quinoa or a different millet ? I live in the US and not sure as to what millet this translates to. Can I substitute with quinoa ?


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