Paruppu Dosai (Adai)

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What do you do if you have different kinds of dals but not quiet enough to make a dish out of those, make Paruppu dosai ofcourse. No need to ferment the dough, blend the dals should be a slighty coarse texture and can be used immediately. You could add grated veggies, greens anything, can be as creative as you want. Last time I made this daughter complained about gas. I added ginger and also washed the soaked dals a couple of times before blending.

Dough
1. 1 1/2 cups of rice
2. 1 cup Split peas
3. 1/2 cup toor dal
4. 1/4 cup masoor dal
5. 1/4 cup whole green moong dal
6. 1/4 cup horse gram
7. 1/2 cup urad dal

soak the above rice and the dals separately overnight. Get rid of the water the dals were soaked in and also wash the dals atleast a couple of times. Add

8. 4 red chillies, broken and seeds removed
9. 2 inch piece of ginger grated
10. asfoetida 1/4 tsp
11. Curry leaves
12. 3 tbsp corriander leaves
13. Salt

Combine all the ingredients and grind to a coarse dough. The batter should not be too watery. Add grated veggies or cut greens and mix in the batter. I did not have any veggies or greens handy so did not add any.



Now on a hot dosai pan, make the dosais, they should be browned on both sides and cooked through. Serve hot with Coconut chutney or tomato kuzhambu.


Check out Adai recipes from
Manpasand - Spinach Adai
Kitchenmate - Adai