Name: Milagu Jeera Adai & Avial (Pepper, Cumin & Lentil Pancakes with Mixed Veggies in coconut gravy) recipe by Vidya Narayan at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Split Black Gram (Kali Urad Dal) – 1 cup; Rice – 1 cup; Chana Dal – ¼ cup; Hing – a generous pinch; Red chillies – 5 nos.; Black Pepper or Kali Mirch – 3 tblsp coarsely ground; Jeera or Cumin seeds – 1.5 tblsp coarsely ground; Salt as per taste; Water as required to grind the batter and adjust the batter consistency; Curry leaves few sprigs; Few tblsps of sesame oil or ghee to cook the adais; FOR MAKING THE AVIAL; Ash Gourd – 150 gms skin peeled and cut into thick slices; Pumpkin – 150 gms skin peeled and cut into thick slices; Plantain – 1 nos. skin peeled and cut into thick slices; Snake gourd – Deseed and cut into thick slices; Suran or Jimikand – 150 gms skin peeled and cut into thick slices; Coconut Grated or cut into pieces – ½ a shell; Turmeric Powder – ½ tsp; Green chillies – 2 nos.; Yoghurt – 2 tblsps; Salt as per taste; Few sprigs of curry leaves; Coconut oil – 1 tsp

ABOUT Milagu Jeera Adai & Avial (Pepper, Cumin & Lentil Pancakes with Mixed Veggies in coconut gravy) RECIPE

A Breakfast Special from the South Indian Cuisine made with the goodness of Black Gram (Urad Dal) and Spices like Cumin and Pepper served along with mixed vegetables that is prepared in a coconut gravy. Healthy, low oil, gluten free meal for the family.

Ingredients Serving: 3

Split Black Gram (Kali Urad Dal) – 1 cup
Rice – 1 cup
Chana Dal – ¼ cup
Hing – a generous pinch
Red chillies – 5 nos.
Black Pepper or Kali Mirch – 3 tblsp coarsely ground
Jeera or Cumin seeds – 1.5 tblsp coarsely ground
Salt as per taste
Water as required to grind the batter and adjust the batter consistency
Curry leaves few sprigs
Few tblsps of sesame oil or ghee to cook the adais
FOR MAKING THE AVIAL
Ash Gourd – 150 gms skin peeled and cut into thick slices
Pumpkin – 150 gms skin peeled and cut into thick slices
Plantain – 1 nos. skin peeled and cut into thick slices
Snake gourd – Deseed and cut into thick slices
Suran or Jimikand – 150 gms skin peeled and cut into thick slices
Coconut Grated or cut into pieces – ½ a shell
Turmeric Powder – ½ tsp
Green chillies – 2 nos.
Yoghurt – 2 tblsps
Salt as per taste
Few sprigs of curry leaves
Coconut oil – 1 tsp

Instructions

Wash and soak the dals together along with red chillies for atleast 2 to 3 hours and then grind them into a smooth paste by adding water.
Add the coarsely ground black pepper powder and cumin powder, salt as required, hing, curry leaves and mix the batter well.
Heat and grease a tava or griddle. Pour a ladle of the batter and spread it evenly. Drizzle with sesame oil or ghee.
Let it cook completely before flipping and turning on the other side and cooking for few seconds.
Once cooked, remove from griddle, serve hot with avial or with some Molagapodi or Gur (Jaggery) (As shown in the pic)
METHOD FOR MAKING THE AVIAL
In a vessel (suitable for pressure cooking), add all the above washed and chopped vegetables along with turmeric powder and salt. Drain excess water and close the vessel with the lid.
Pressure cook for atleast 3 whistles. The vegetables should be soft but shouldn’t turn all mushy.
In the meanwhile, grate the coconut or in my case, I resort to cutting pieces and then grind them along with some green chillies. Don’t add water. It should be a dry masala mix.
Once the cooking is done and the pressure is released, put the cooked vegetables in a heavy bottom pan on medium heat. Add few sprigs of curry leaves and then the coconut and the green chilli mixture. Stir well, check for the salt and then
Drizzle the coconut oil and close it with a lid until serving. Serve it piping hot with adais or with phulkas or rice dishes too. Tastes best with either Sambar or Rasam from the South Indian cuisine.

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