Karthigai vella adai recipe with step by step pictures. Easy sweet adai made using rice and other dals along with jaggery. I had this Karthigai sweet adai in my mind since last Karthigai Deepam but couldnt find time to try it.I googled for the recipe, but there werent any so I decided to adapt my karthigai adai recipe to make this sweet version.Usually karthigai adai is a savory dish made with freshly ground rice batter flavoured with pepper, but this is a sweet version of karthigai adai. Me and amma so loved and enjoyed it for breakfast with a dollop of butter it was heaven! 🙂
About this recipe:
Karthigai vella adai is a traditional sweet adai made for many occassions particularly for Karthigai Deepam. First soak rice and dals together, meanwhile prepare the jaggery syrup. Then grind to make batter, add jaggery syrup along with cardamom,coconut. Make small thick adai in dosa pan and enjoy. This adai is crisp at the edges and soft in the middle, with a dollop of butter tastes so good.
Variations to karthigai vella adai:
Replace jaggery syrup with cane sugar or powdered sugar too. Add it along while grinding it. Use instant version nei appam if you don’t have time for soaking and grinding. In addition you can add coconut bits or nuts for extra crunch.
Storing and Serving Suggestions:
Serve it with butter and enjoy. I wouldn’t suggest storing the sweet adai, instead make the batter ahead and store it in fridge, keeps well for about a week. Pin
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Karthigai deepam special recipes collection
Related recipes:
Karthigai adai Thinai appam Wheatflour appam Karupatti pori urundai Chocolate pori urundai Nel pori urundai
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How to make karthigai adai with step by step photos:
Karthigai adai ready. Serve hot with butter! Pin
Expert tips
If the batter is very runny then when you add jaggery syrup it will become more runny hence add as little water as possible while grinding. Even after adding jaggery syrup if the batter is thick then add little water. As there is jaggery, the adais get browned faster, so make sure to cook in low medium flame for getting the perfect golden color. I used gingelly oil for cooking the adais,you can use ghee too for a great flavour. Make thick adai, use iron dosa tawa for best results.
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