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Karthigai vella adai recipe
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Karthigai vella adai recipe

Jaggery based adai recipe for Karthigai deepam
Prep Time10 mins
Cook Time18 mins
Soaking time2 hrs
Total Time2 hrs 28 mins
Course: Festival recipes,, Karthigai deepam recipes
Cuisine: Indian
Keyword: Festival recipes, karthigai deepam recipes, South Indian festival
Servings: 6 adais
Author: Jeyashri suresh


  • 1/2 cup Raw rice | Sona masoori rice
  • 1/4 cup Toor dal
  • 1/4 cup Channa dal
  • Salt a pinch
  • 1/3 cup Jaggery | Vellam
  • 1/2 tsp Cardamom powder
  • 3 tbsp Coconut
  • Ghee to make adais


  • Soak rice and dal in a wide vessel, in water for an hour.
  • Drain the water and grind this with little water.
  • When it is almost done add the powdered jaggery to this.
  • Pulse this once and transfer this to a vessel.
  • The mixture should not be a fine paste but slightly coarse.
  • Add pinch of salt,cardamom powder and coconut to this.
  • You can start making the vellai adai immediately.
  • Heat a pan and add one full ladle of batter to this.
  • Make a circle and put a hole in the center.
  • Do not spread this like a thin dosa. Let this be slightly thick.
  • Add some ghee around this.
  • The aroma will fill the entire house.
  • Once it is cooked on one side, flip the adai.
  • If needed add little more ghee.
  • Take out from the pan when it is done on both the sides.
  • Vella adai is ready for neivedhyam.



1. I added 1/4 cup of jaggery first and felt it is very less and added 2 tblsp extra.
2. Instead of grated coconut you can add finely chopped coconut. This will enhance the taste.