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Paruppu (Lentils) Adai

Paruppu_Lentils_Adai_1 Paruppu Adai is prepared with a variety of whole dals like Urad, Moong, Lobia (Karamani) rich in fibre.

Serves: Six

Cooking time:

  • dal soaking time: 3 to 4 hours
  • batter preparation time: 20 minutes
  • each adai: 3 to 5 minutes

Ingredients

  • Urad dal (Black gram) whole – 1/2 cup
  • Moong dal (Green gram) whole – 1/2 cup
  • Lobia dal (Black eyed pea) – 1/2 cup
  • Chana dal split (Bengal gram) – 1/2 cup
  • Toor dal (Pigeon pea) – 1/2 cup
  • Rice – 3 cups
  • Turmeric powder – 1/2 tea spoon
  • Red chilli – 4 no
  • Garlic – 6 to 8 pods
  • Ginger chopped – 1 tea spoon
  • Ani seeds (Saunf) – 2 table spoon
  • Tomato – 1 no
  • For chopping
    • Onion – 2 no
    • Green chilli – 3 no
    • Curry and coriander leaves – few

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Method

Step 1

  • Wash and soak all dals together; wash and soak rice separately; soaking time at least 3 to 4 hours.
  • Chop onion,green chilli,curry and coriander leaves.
  • Drain the rice; add garlic,red chilli,salt,tomato,ginger,turmeric powder and half of saunf; grind the mix coarsely by adding water as required.
  • Drain dals, grind separately very coarsely than the rice mix (no need to add water).
  • Now mix rice and dal paste together with chopped onion, green chilli, curry leaves,coriander leaves and the remaining saunf.
  • The batter has to be thicker than idli dosa batter.

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Step 2

  • Spread the batter on greased tava (griddle), like dosa. Cook both sides with oil.

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Serve hot with chutney.

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Tips:

  • Cook adai in low flame to make it crisp.
  • Use non stick tava to consume less oil.
  • To cook faster, you may have to use two tavas.

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