Milagu Adai (Black Pepper Adai)


Black Urad dhal and its health benefits are beyond price. This karuppu Ulunthu is so versatile that you can make innumerable dishes out of it. Karuppu Ulunthu Adai recipe is not only healthy but it was quite different and tasty.

Black gram or Urad dal holds a high protein value than most of the legumes. It is also an excellent source of dietary fiber, isoflavones, vitamin B complex, iron, copper, calcium, magnesium, zinc, potassium, phosphorus which offers a myriad of healing health benefits. Urad dal as it is one of the fiber rich Indian food. Ayurvedic practitioners prescribe including Urad dal in daily diet for the women of reproductive age to balance hormones and strengthen the reproductive organs. Usually nowadays we get the Urad dal as white with the outer black skin removed. It means that we are leaving the best part of this valuable ingredient and having the rest. We should try to add this karuppu Ulunthu in every possible way we can so that our children grow with healthier bones and strength. The peppery flavor just reflect the vadai we get in Tripathi temple and we all loved it totally. Soak the dal and rice well before grinding at least soak for minimum three to four hours. While making Adai I have used butter for more taste and flavor but you can use even oil. Instead of making it as Adai you can dilute it and make as dosa. You should definitely cook both the sides well by adjusting the flame as we are cooking it directly on the dosa pan. Do try this Karuppu Ulunthu Adai recipe for sure and you will love it.

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Milagu Adai (Black Pepper Adai)

Difficulty: Intermediate Prep Time 15 min Cook Time 20 min Total Time 35 mins
Servings: 4
Best Season: Suitable throughout the year


How to make Milagu Adai Recipe

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  1. Soak Black Urad dal, Idli Rice ,raw rice, Toor dal and Dry red chili together for at least 3-4 hours.

  2. Drain water from the rice & dals.

  3. In a mixie jar first grind black pepper, cumin seeds, curry leaves & salt like a coarse powder.

  4. Now add all the drained and soaked dal to this little at a time and grind to a coarse paste by adding needed water.

  5. Now add Grated coconut & chopped onion, mix it well.

  6. The Adai consistency like this.

  7. In a banana leaf or butter paper, grease and flatten the Adai.

  8. Heat tawa with oil and transfer the Adai to it by carefully inverting the banana leaf over the tawa and peeling banana leaf off.

  9. sprinkle oil as much you want.

  10. Cook in medium flame covered with a lid for one or two minutes. Flip and cook for one more minute.

  11. Now Yummy Adai is ready, serve with thick coconut chutney.


  • Instead of oil you can use ghee too.
  • Instead of small onion you can use big onion too.
  • Left over batter you can keep it in fridge for 1 day.
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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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