SPRING ONION PARUPPU ADAI (DHAL ADAI)

Here is another adai variety which is bumped up with good amount of protein and carbohydrate. So this serves as a full meal. For those who are not familiar with adai you can see my moong dhal adai post for brief description. Coming to recipe ....

Ingredients :

Raw rice (pacharisi) - 1/2 cup

Boiled rice (Idli rice) - 1/2 cup

Toor dhal- 1/2 cup

Channa dhal(Bengal gram dhal) - 1/4 cup

Moong dhal - 1/4 cup

Urad dhal - 1 spoon

Spring onions - chopped 1 bunch

Coconut - 2 tbsp

Red chilli - 5

Cummin - 2 tsp

Curry leaves - few

Asafoetida - 1 tsp

Pepper - 1 tsp

Salt - As required

Method:

1. Wash dhal and rice separately and soak it in water for 2 hrs.

2. Grind them with all other ingredients except spring onion.

3. Grind them not too coarsely and not too fine.

4. To this add the chopped spring onion.

5. Batter can be used immediately for making adai or even tastes great next day too.

4. In a hot skillet pour one ladle full of batter and spread like a pancake or thick crepes.

5. Put tsp of oil and turn to other side. It should be done until you get crisp on the edges.

6. Serve with tsp of ghee or butter on top with spicy onion chutney,garlic chutney,Tomato chutney or coconut chutney.

Note :

For variation you can either add mint, coriander, Shredded vegetables, Grated Bottle guard, Drumstick leaves instead of spring onion. Since its tough to get Drumstick leaves I often use spring onion.