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.
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.
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.