Paruppu adai is my all time favorite dish. There are eateries such as Karpagambal mess @ Mylapore has paruppu adai as their speciality food. I am a real fan of paruppu adai and it is very protein rich. As a filling dish, having Adai around 5pm means you can skip your dinner. Adai and pesarattu are my favorite snack cum dinner recipes.
There are many variants of Adai both in ingredients and in consistency. My MIL makes it only as thin dosai where as my mother makes it thick. I like Saravana bhavan style of preparing Adai. Have you tasted it? I am addicted to their Adai. They grind their batter slightly watery than Vadai consistency. The batter won’t be in pouring consistency. They literally take it in their hand (like vadai) and put it in the cast iron tawa. On the ingredients part, I use 1:1 as dals to rice ratio. One of my friend makes it with 2:1 ratio (2 part dals to 1 part of rice). As the rice quantity becomes more Adai would be crispy, where as more dal means soft adai.
I use only Toor dal, Channa dal and Urad dal, where as some use soaked grains such as Kollu, brown Channa, dry peas, moong dal and other sundal grains to make paruppu adai.
Below is the Saravana bhavan styled paruppu adai recipe made with rice, Toor dal, urad dal and Channa dal mixed with scrapped coconut and finely chopped small onions.
- 3/4 cup Idly rice
- 3/4 cup raw rice Sonamasoori or ponni
- 1/2 cup Urad dal
- 1/2 cup Channa dal
- 1/2 cup Toor dal
- 7 Nos Dry red chillies
- 15 Nos Small onions Peeled and chopped
- 5 Tbsp Coconut
- 2 Spring Curry leaves
- 1 Tbsp Coriander leaves
- 1 Tbsp Salt Adjust to taste
- 2 pinch Asefoetida
- 1/2 cup oil Adjust to your requirement
Soak rice and dal together for 3 hours. Soak dry chillies also along with rice and dal. Drain water and grind them into coarse thick paste adding little water as required. The consistency should not be pouring and should be thicker than that. I grind it to vada consistency meaning it can be taken in hand.
Grind coconut, curry leaves, coriander leaves into fine paste and add it to the batter. Add salt and Asefoetida also. Chop onions finely. I used my chopper to finely chop the onions. Mix the onions to the batter.
Heat the cast iron tawa and add small portion of batter to the tawa. My adai would be 1/2 inch thick and I do not spread them. I therefore make small adai slighltly bigger than vadai. You can take the batter in a spoon and spread it too.
Add generous amount of oil and cook one side in medium flame. When the adai turns brown, add a tsp of oil on top of the adai and gently flip it. Lower the flame to low. The adai would take about 3 minutes to cook. Add oil if required to the adai. Adai should be very cooked and layer facing the tawa should turn brown. This would ensure that adai is roasted on both sides but inside the adai it is soft and cooked. Serve hot with Aviyal or butter.
*Adding coconut pieces and small onions enhance the taste, flavor and texture. So do not skip them.
*As I told in the post, elders may find this version too stuffy. If so, dilute the batter and spread like dosa.
*Adai should be lavishly cooked in oil. Given the heavy dal base, that amount of oil is required to ensure proper cooking. I know that Saravana Bhavan cooks them in butter. But I find butter based cooking very heavy to digest.
*Instead of grinding curry leaves and coriander leaves you can chop them finely and add. But my sons keep removing every bit and hence I prefer to grind them. They are small in quantity and so will not alter color of the dish.
I had Adai with Aviyal and jaggary pieces. It tastes nice with Idli milagai podi also.
Paruppu Adai – Step by step instructions
*Soak dals, rice and dry chillies together for 3 hours. Drain water and grind it to coarse paste similar to vada consistency.
*Grind coconut, coriander leaves, curry leaves into fine paste. Add the paste, finely chopped onions, Asefoetida, salt to the rice+dal paste and mix well.
*Heat tawa and spread the batter to small 1/2 inch thick adai. Cook the first side in medium flame till the base turn brown. Add a tsp of oil on top and flip the side. Lower the flame and cook for another 3-5 minutes till the side facing tawa is also becomes golden brown. Add oil if need be.
Related: Did you try paneer masala dosai recipe. It is too simple and kids friendly.