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.