Saturday, October 18, 2008

Paruppu Adai


Rice - 1 cup
Toor dal (thuvaram paruppu) - 1/2 cup
Moong dal (pasi paruppu) - 1/4 cup
Bengal gram (kadalai paruppu) - 1/4 cup
Garlic - 2 nos.
Aniseed (fennel seed/sombu) - 1/2 tsp
Big Onion - 1 - chopped
Red chillies - 4 Nos
Turmeric powder - 1/4 tsp
Hing - A pinch
Spinach/Methy leaves/any keerai(greens) - 1 bunch(optional)
Salt - 3/4 tsp or as per need


1. Grind rice, toor dal, moong dal and bengal gram with garlic, aniseed, and red chillies.
2. Add the chopped onions, spinach, a pinch of hing, salt and turmeric to the mixture.
3. Mix everything, do not add too much of water. It should be in semi-solid form.
4. Heat tava and add a ladle of mixture in tava and spread as you do for dosai.
5. Add a tsp of oil and let it for 1 min.
6. Then flip adai, so that the other side of adai also gets cooked well.


Serve adai with coconut chutney, vegetable kootu, avial. Avial will be the best combination for adai. This is the most favourite south indian dish. You cant eat more than 2 nos, that much filling it would be. Try it, you will become a great fan of adai.