Paruppu Adai /Lentil Crepes - Protein Rich Recipe

Paruppu Adai / Lentil Crepes is a very famous dish of Tamil Nadu. Made out of a mixture of various lentils and rice.

Makes a very healthy breakfast or dinner option which  is relished by most people . Adai can be given to kids in their lunch box or even served as an after school snack .When served as lunch box option ,it keeps the children fill till such time they get back home . 

Adai Avial is a very famous combination and it is understood that if aviyal is made for lunch,then it has to be Adai for dinner . As much as aviyal is a sought after combination for Adai; jaggery ,coconut chutney and Idli Molagapudi are just as perfect to enjoy the crisp and piping hot Adais with a dollop of butter .

If following vegan diet , then butter and avial combination can be avoided ,instead it can be had with coconut chutney or tomato chutney. 

Adai is made as a prasadam/Neivedhiyam for Karthigai Deepam . In Tirunelveli side Karuppu Ulundhu Adai is made while most of the households offer this Paruppu Adai along with Neiappam and Sweet Pori . Nei appam and sweet pori recipes will be uploaded soon.

Preparation Time : 4-5 hours
Cooking Time : 15 mins
Serves : 4-5 
Complexity  : Simple 

Ingredients 

1 measure / 1 cup raw rice ( I have used sona masuri)
3/4 cup Bengal gram dhall /channa dhall
1/2 cup thoor dhall / pigeon peas/ thuvaram paruppu 
1/4 cup moong dhall / split yellow lentil / paasi paruppu

7-8 byadgi or Kashmiri dry red chillies 
2-3 gunturu / pandi dry red chillies 

2 tsp pepper 
Few curry leaves 
Finely chopped coriander 
Salt to taste 
Asafoetida as needed.

**Skip onions if following Jain /No Onion No Garlic diet and also if making for Karthigai Deepam 

Method

• Wash the rice and lentils under running water and soak the red chillies  and pepper along with the rice and lentils for 4 -5 hrs

• Grind them well in a blender / mixie to a slighlty coarse batter. While grinding add the curry leaves as well . You can add one or 2 green chillies for extra taste and flavor.

• Add salt and asafoetida as needed.

• Transfer the batter to a wide mixing bowl and add the chopped coriander and mix well.

•  Consistency of the batter should be slightly thicker than dosa batter . Adai batter doesn't have to ferment like dosa/idli batter . It can be made instantly. 

• You can add some finely chopped onions or cabbage or grated carrots for a healthier version. 

• Now heat a griddle / dosa tava .
• Take a ladle full of the batter  and spread on the tava like dosa. Remember Adai is a little thick and not as thin as a dosa.

• Cook on one side and then flip it over to cook the under side as well.

• Serve hot with an accompaniment of your choice like jaggery , avial , chutney or even some thick curd.  
• Avoid butter ,curd and avial if you follow Vegan diet.
• Butter and Idli Molagapudi are a classic accompaniment for Adai. 

 Note

1. Donot keep this batter for more than one day in the fridge..consume as quickly as possible. 
2. Soaking time for the rice and lentils should be maximum of 3 hrs . If you soak for longer period , the lentils will start giving out foul smell which is not  good for health. 
3. Incase you happen to soak and forget to grind, drain all water, wash it once or twice until the smell is gone and keep it in the fridge without the water.Grind it the next morning without fail.