Paruppu Adai is a protein-packed Dosa usually served as Breakfast. Adai is made with the combination of lentils and rice. This is very easy to prepare. No need to ferment. When you don’t have Idli-Dosa batter, Adai comes handy. It is healthiest, delicious and filling recipe.
This Paruppu Adai is so filling that you can have at most 2-3 adais only. This recipe is very famous in South India, especially in Tamil Nadu. Here I have shown basic Adai recipe, whereas you can add murungai keerai (Drumstick leaves), methi leaves, palak to make it healthier. Usually, adais are made little smaller, thicker in size and soft as we do for uthappam. But my hubby likes it thin and crispy. If you want soft Adai, add urad dal too while grinding. As I want crispy dosa I did not add urad dal. Adai goes well with butter, jaggery, chutney or avial.
Paruppu Adai :
- Soak lentils and rice at least for 2-3 hours.
- Coarsely grind the batter, and keep it to dosa batter consistency.
- You need not ferment the batter. Dosa can be made immediately after grinding.
- If you want to make use of the remaining batter, refrigerate it for later use.
Crispy and protein-packed Paruppu Adai is ready to relish.