This is how I prepare pepper jeera Adai and it may differ from the usual Karthigai Adai recipe .
The dominant taste is that of pepper cumin and roasted coconut.
Another method is to grind only raw rice with black udad dal , heaped pepper and cumin , curry leaves , generous amounts of coconut . I wanted to add some millets and dals too , and the spice from pepper and aroma of cumin continued to dominate the flavour .

Karthigai Adai

Ingredients:

1 heaped tbsp cumin seeds
1 -2 heaped tbsp pepper

Seperately grind the spices coarsely, keep aside .

Other Ingredients:

1 cup red rice 🌾 or any other raw rice
1 Cup millets or use rice ( any millet variety can be used )
3/4 cup black udad dal ( white can also be used )
1/4 cup chana dal
1/2 cup toor dal
Curry leaves 🍃
1 tsp asafoetida powder
Salt 🧂 as required
4 heaped tbsp grated coconut 🥥 or as cut bits , as preferred
3-4 red chilies
Sesame oil to cook the adai .

Method

Wash and soak all ingredients for 3 hours
Grind a part of the ingredients to a smooth texture.
Grind the remaining to a coarse batter . Mix both batters .
Add salt , curry leaves , 1 tsp asafoetida powder , add the coarsely pounded cumin and pepper to the batter .
Add 4 heaped tbsp grated coconut. Mix batter well .
Heat a tava , add required-ladle of batter , spread as needed . Add sesame oil for the adai .
Flip and cook .
Remove when Adai gets brown spots .
Serve with avial , butter , jaggery , Dosa and Milagai podi .

This is prepared on “Karthigai Deepam Day” and hence it is also called as “Karthigai Adai”.

Can be served with Jaggery and butter . For spicy taste, serve with Idli Milagai Podi.

Another version of the adai , you can try this as well , this is commonly prepared .

2 cups raw rice

3/4 cup black udad dal

2 tbsp pepper

1 tbsp cumin seeds

1/4 cup coconut bits or 1/2 cup grated coconut

curry leaves

1 tsp asafoetida powder

sesame oil to cook.

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