Parupu Adai

This is a popular dish in South Indian families which is very rich in protein.But in olden days,it was made really thick where we can almost see the pulses in adai.Those days,the adai batter was spread on the tava like a thidosa using hands and five holes were made in it.Oil was poured liberally and just one adai would make your stomach full!!Today too ,some people prepare in this fashion.But nowadays since people are health conscious,they wish to avoid too much of oil,.Hence the same adai is prepared slightly thinner.Here is the recipe.

Ingredients:

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• Raw rice - 200 grams
• Parboiled rice - 100 grams
• Whole/Split Urad dal with skin - 75 grams
• Chana dal - 3 handful
• tuar dal - 3 handful

(Apart from these,if you wish to add,you can add 1 handful of each, kabuli chana and moong dal.But these are all variations made to the actual recipe)

Method:

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Soak the above ingredients for 6 hours.(If you add kabuli chana,soak it separately overnight).Grind the soaked ingredients coarsely in a mixer along with 7 green chillies,5 red chillies,1 tablespoon of asafoetida powder,5 sprigs of curry leaves and 5 pepper corns.

If you wish to have a very thick adai,make the batter very coarse.Add salt and set aside for 1 to 2 hour.The batter need not ferment.Add a handful of curry leaves to the batter.

The batter can be refrigerated and used for a week.In case it gets a sour taste after a couple of days,add chopped onions to it and make tasty onion adai!!!

Heat a skillet.Pour a laddle of batter and spread like a thick oothapam.Add oil and cook on both sides.You can make the adai crispier or softer as per your taste.

Yummy adai is ready!!!Adai tastes best when had with any of the following things...Butter/Honey/Jaggery/Avial/Sour curd with salt,crushed ginger and green chillies.