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; my favourites include Pesarattu, MLA Pesarattu (Pesarattu with Upma), Davangere Benne Dosa, and Paruppu Adai.
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I had first posted the recipe for this wonderful protein-rich dosa in 2013 and had last updated it in 2015 with the step-by-step instructions. I have now updated this post with a printable recipe and some pics of the plated Paruppu Adai.
Recipe for Paruppu Adai
Paruppu Adai: A Protein-Rice Mixed Dal Dosa
I absolutely love Parupppu Adai which is made with chana dal and tuvar dal. With Avial, Jaggery and/or Butter, it makes for a filling breakfast or even brunch.
Ingredients
For Paruppu Adai Batter
- 1/3 Cup Rice
- 1/3 Cup Chana Dal, Senaga Pappu, Bengal Gram
- 1/3 Cup Tuvar Dal, Kandi Pappu, Pigeon Pea
- 2 tbsp Moong Dal (Optional)
- 1/2 tsp Hing, Inguva, Asafoetida
- 1 tsp Chilli Powder (or 3 to 4 Red Chillies)
- 1/2 tsp Turmeric
- Salt to Taste
Other Ingredients
- Ghee or Oil to Make the Adai
Instructions
Making the Paruppu Adai Batter
- Mix all the dals and rice together.
- Wash them well and then soak them in 2 to 3 cups water for at least 6 hours.
- Drain all the water from the soaked dals and rice.
- Grind the soaked ingredients along with asafoetida, turmeric, chilli powder, salt and some water into a thick batter. The batter consistency should be somewhere between dropping and pouring consistency.
Making the Paruppu Adai
- Heat a tava and grease its surface with a few drops of oil or ghee.
- Using a heavy ladle, add about 1/3 cup of batter to the centre of the tava, and then spread it quickly into a circle about 7″ in diameter.
- Drizzle a few drops of oil along the edges and let the Paruppu Adai cook well.
- Using a sharp spatula, loosen the edges of the Adai and flip over.
- Let the Paruppu Adai cook for about a minute.
- Serve hot with Adai, Butter, and/or Jaggery.
How to Make Paruppu Adai
- Making the Paruppu Adai Batter
- Wash the rice and dals well and then soak them in enough water for at least 6 hours.
- Drain the water, and add salt, turmeric, red chilli powder (or red chillies), and asafoetida.
- Using a little water, grind the soaked rice-dal mix into a coarse thick paste.
- Wash the rice and dals well and then soak them in enough water for at least 6 hours.
- Making the Paruppu Adai
- Heat a tava till its hot.
- Add 1/2 tsp oil or ghee and spread over the entire surface.
- Turn the heat to medium-low.
- Using a heavy ladle, pour about 1/3 cup of batter into the centre of the tava.
- Use the bottom of the ladle, use a circular motion to spread the batter outwards to form a thickish round dosa.
- Turn up the heat and drizzle a little oil along the edges.
- Wait till the surface dries out. Rotate the pan, if required, to ensure the Paruppu Adai cooks evenly.
- Using a sharp spatula, loosen the edges of the dosa and work towards the middle.
- Flip the dosa over.
- If required, drizzle a little oil along the edges.
- Let the flip side of the dosa cook.
- Fold in half.
- Serve the Paruppu Adai hot with jaggery and fresh white butter or then with Avial/Aviyal.
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