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.

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

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Paruppu Adai: A Protein-Rice Mixed Dal Dosa

Prep Time

10 mins

Cook Time

30 mins

Soaking Time

6 hrs

Total Time

40 mins

 

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.

Course: Breakfast, Brunch

Cuisine: Indian, Tamil Nadu

Keyword: Adai, Paruppu Adai

Servings: 8 Adais

Author: Aruna

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

1. Mix all the dals and rice together.

2. Wash them well and then soak them in 2 to 3 cups water for at least 6 hours.

3. Drain all the water from the soaked dals and rice.

4. 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

1. Heat a tava and grease its surface with a few drops of oil or ghee.

2. 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.

3. Drizzle a few drops of oil along the edges and let the Paruppu Adai cook well.

4. Using a sharp spatula, loosen the edges of the Adai and flip over.

5. Let the Paruppu Adai cook for about a minute.

6. Serve hot with Adai, Butter, and/or Jaggery.

How to Make Paruppu Adai

1. Making the Paruppu Adai Batter
   1. Wash the rice and dals well and then soak them in enough water for at least 6 hours.
      
   2. Drain the water, and add salt, turmeric, red chilli powder (or red chillies), and asafoetida.
      
   3. Using a little water, grind the soaked rice-dal mix into a coarse thick paste.
      
2. Making the Paruppu Adai
   1. Heat a tava till its hot.
   2. Add 1/2 tsp oil or ghee and spread over the entire surface.
      
   3. Turn the heat to medium-low.
   4. Using a heavy ladle, pour about 1/3 cup of batter into the centre of the tava.
   5. Use the bottom of the ladle, use a circular motion to spread the batter outwards to form a thickish round dosa.
      
   6. Turn up the heat and drizzle a little oil along the edges.
   7. Wait till the surface dries out. Rotate the pan, if required, to ensure the Paruppu Adai cooks evenly.
   8. Using a sharp spatula, loosen the edges of the dosa and work towards the middle.
   9. Flip the dosa over.
   10. If required, drizzle a little oil along the edges.
   11. Let the flip side of the dosa cook.
   12. Fold in half.
       
   13. Serve the Paruppu Adai hot with jaggery and fresh white butter or then with Avial/Aviyal.