Paruppu Adai or Adai Dosa is a mixture of dhals and rice and when combined with other ingredients, makes a perfect breakfast/dinner recipe. The recipe is versatile enough that we can add our own dhal and rice measurements. Whatever may be the proportions, we can eat these adais. To get a crispy and spicy adai, we need to follow some specific proportions.
I wont forget this adai in my life, because during my hostel days (working women), I used to long(?!) for this adai during weekends. I think it was the only dish I ate during those days at the hostel. I don’t mean that the master’s preparation was perfect & delicious, no…. he would make it like a pizza base with so many black spots but even then, I could manage to eat! In my opinion, adai can be eaten in any form even if it is not perfectly made.
Traditionally, adai is made with thick base and with lots of oil. The method I follow will give you a thin and crispy adai with just 2 to 3 drops of oil. So I can say, it is a low calorie version of Adai and diabetic friendly too.
- Raw rice – 1 cup
- Urad dhal – 2 tbsp
- Toor dahl – ½ cup
- Channa dhal (kadalai paruppu)– ½ cup
- Red chillies – 10 Nos.
- Fennel seeds – 1 tbsp
- Onion (finely chopped) – ½ cup
- Asafoetida – 1 tsp
- Turmeric powder – ½ tsp
- Curry leaves ( finely chopped) – 3 to 4 tbsp
- Salt to taste
- Oil to cook
- Wash and soak rice with urad dhal in water for about 1 hour. Also do the same for toor and channa dhal.
- Grind soaked rice and urad along with red chillies and fennel seeds to the stage before they become fine granules. Transfer this to a container.
- Grind the soaked dhals coarsely and take this mixture in the same container.
- Add all the above ingredients except oil and mix it well to a thick idli batter consistency.
- Heat a tawa. Pour a ladle full of batter and spread it circularly like a thin dosa.
- Drizzle few drops of oil and close with the lid and cook in simmer.
- After 2 to 3 minutes, open the lid and flip the adai to the other side and cook in simmer without lid for about 2 minutes.
The crispy, spicy, hot adai is ready to be served. Usually, Avial is a very famous side dish served along with Adai. But in my opinion, it does not even require an accompaniment and can be taken as such or with little jaggery.
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