Karthigai Adai (Savoury Pepper Pancake)

The festival of Karthigai is celebrated in South India. This festival is celebrated for three days beginning the full moon day of the month of Karthigai (November-December). It is the equivalent of the Raksha Bandhan of North India. Sisters light lamps, much like Diwali,  and pray for the well-being of their brothers and their families. Several delicacies are prepared. This adai is served for dinner on all three days. It is a variation of the normal adai (please see under the breakfast section of this blog). It is so tasty that I often wonder why it is not made more often.
In Tamizh tradition, this adai is served with a South Indian kadhi (yogurt based wet dish). A delightful dinner indeed!

1 cup rice (I used brown rice)
1/4 cup split black gram (urad dal, ulutham parupu)
1/4 cup Bengal gram (chana dal, kadalai parupu)
1/4 cup pigeon peas (tur dal, thuvaram parupu)
1 tsp pepper powder
Salt to taste
A pinch of asafoetida (hing, perunkayam)
2 tbsp grated coconut
1 sprig curry leaves
Soak the rice and all three lentils for 3 hours
Drain the water and grind to a coarse paste (adding a little water)
The paste should be approximately the consistency of idli batter (please see breakfast section of this blog for idli batter)
Transfer to a bowl and add pepper powder, salt, curry leaves, grated coconut and asafoetida
Heat a girdle and pour a ladle of the paste in the centre
Using the back of the ladle, spread the batter in a circular motion outwards
It should be the shape of a round pancake
Cook one side till golden brown
Flip over and cook the other side
Remove to a casserole
Repeat for the remaining flour
Serve hot with a South Indian kadhi (traditionally, this is served with jaggery too. I avoid this as jaggery is highly refined)

One Comment Add yours

  1. Rita says:

    more protein power 👌


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