Paruppu Adai, a mixed dal dosa from Tamil Nadu, served with butter and jaggery
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
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
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.