Paruppu Adai (Mixed Dal Dosa)

Parippu Adai
Parippu Adai with Jaggery

On weekends, I like to have a “different” breakfast. By different, I mean not idli, upma, poha… etc. which are my staple for weekdays. So I have a wide variety of dosas (and variations thereof) that I like to make. Two  of my favorites are Pesarattu and Paruppu Adai.

I have already posted the recipe for Pesarattu, so here is the recipe for Paruppu Adai.

To all my health and diet conscious friends: Want a yummy protein-packed, fibre-rich breakfast? Try this dosa. 🙂

How to Make Paruppu Adai

Ingredients

  1. Rice – 1/2 Cup
  2. Kandi Pappu/Tuvar Dal/Pigeon Pea – 1/4 Cup
  3. Senaga Pappu/Chana Dal/Bengal Gram – 1/4 Cup
  4. Pesalu/Moong/Green Gram – 1/8 Cup
  5. Asafoetida – 1/4 tsp
  6. Red Chilli Powder – 1 tsp
  7. Turmeric – 1/4 tsp
  8. Salt to Taste
  9. Oil 

Method

  1. Soak rice and dals with enough water for at least 6-8 hours.

    Paruppu Adai - The Soaked Dals and Rice
    Paruppu Adai – The Soaked Dals and Rice
  2. Drain the water, and wash the soaked rice and dal well.
  3. Add salt, turmeric, red chilli powder, and asafoetida.

    Paruppu Adai - Ready for Grinding
    Paruppu Adai – Ready for Grinding
  4. With a little water, grind the soaked rice-dal mix into a coarse thick paste.

    Paruppu Adai - The Ground Batter
    Paruppu Adai – The Ground Batter
  5. Heat a tava till its hot.
  6. Add 1 tsp oil and spread over the entire surface.

    Paruppu Adai - Oil the Tava
    Paruppu Adai – Oil the Tava
  7. Turn the heat to medium-low.
  8. Using a heavy ladle, pour a ladle-full of batter into the centre of the tava.
  9. Use the ladle and spread outwards to form a thickish round dosa.

    Paruppu Adai - Spread the Batter
    Paruppu Adai – Spread the Batter
  10. Turn up the heat and drizzle a little oil along the edges.
  11. Wait till the surface dries out. Rotate the pan if required.
  12. Using a spatula, loosen the edges of the dosa and work towards the middle.
  13. Flip the dosa over.
  14. If required, drizzle a little oil along the edges.
  15. Let the flip side of the dosa cook.
  16. Fold in half.
    Paruppu Adai - Ready to Eat
    Paruppu Adai – Ready to Eat

     

  17. Serve hot with jaggery and fresh white butter or then with Avial/Aviyal.

Tips

  • Some people make a hole at the centre of the dosa or small cuts on the surface of the dosa, and drizzle a few drops of oil in these holes to ensure that the dosa is well cooked and crisp.
  • The batter should be thicker than a regular dosa but thinner than that of idli. 🙂