Paruppu Adai is a protein-packed Dosa usually served as Breakfast. Adai is made with the combination of lentils and rice. This is very easy to prepare. No need to ferment. When you don’t have Idli-Dosa batter, Adai comes handy. It is healthiest, delicious and filling recipe.
This Paruppu Adai is so filling that you can have at most 2-3 adais only. This recipe is very famous in South India, especially in Tamil Nadu. Here I have shown basic Adai recipe, whereas you can add murungai keerai (Drumstick leaves), methi leaves, palak to make it healthier. Usually, adais are made little smaller, thicker in size and soft as we do for uthappam. But my hubby likes it thin and crispy. If you want soft Adai, add urad dal too while grinding. As I want crispy dosa I did not add urad dal. Adai goes well with butter, jaggery, chutney or avial.
Paruppu Adai :
- Soak lentils and rice at least for 2-3 hours.
- Coarsely grind the batter, and keep it to dosa batter consistency.
- You need not ferment the batter. Dosa can be made immediately after grinding.
- If you want to make use of the remaining batter, refrigerate it for later use.
- 1/2 cup Toor dal/Thuvaram paruppu
- 1/4 cup Chana dal/kadalai paruppu
- 1/4 cup Moong dal/Paasi paruppu
- 1/4 cup Par boiled rice/Pulungal arisi
- 1 Onion
- 4 Dry Red Chilli
- 1/2 inch Ginger
- 2 Garlic pod
- 1/2 tsp Fennel seed/Sombu
- 1 Clove
- 1/2 inch Cinnamon stick
- a bunch Curry leaves
- salt to taste
- oil to apply on adai
- Wash and soak Toor dal, Moong dal, chana dal and rice for 2-3 hours. Finely chop onion, curry leaves and set aside. Once soaked drain water completely and add it to the mixer jar. Along with this add red chili, ginger, garlic, fennel seed, cinnamon, clove and salt to taste.
- Add water little by little and grind coarsely to Dosa batter consistency. Once done transfer to a bowl. Now add chopped onion, curry leaves and mix thoroughly.
- Heat a not stick pan and pour a ladle of batter and spread it in a circular motion as shown. Drizzle with a spoon of oil. Let it cook. Now flip to other side and drizzle another spoon of oil. Once cooked again flip to the first side and cook for few more minutes till it gets crispier. Now transfer to a plate and relish.
- Soak lentils and rice at least for 2-3 hours.
- Coarsely grind the batter, and keep it to dosa batter consistency.
- You need not ferment the batter. Adai can be made immediately after grinding.
- If you want to make use of the remaining batter, refrigerate it for later use.
- To make it healthier, you can add drumstick leaves, methi leaves or even palak.
- If you want soft adai add 1/4 cup of soaked urad dal while grinding
- I used parboiled rice, you can even use raw rice.
Crispy and protein-packed Paruppu Adai is ready to relish.
Leave a Reply