Paruppu Adai / Lentil Crepes

 Paruppu adai or lentil crepes are ,yet another famous south Indian tiffin variety. Adai usually has variety of dals grinded with rice and garnished with sauteed onion. Here ,I have used both toor dal and chana dal ,with rice. Its a very healthy tiffin for kids ,as it is rich in protien. Adai is usually served with avial or jaggery. The spice level is high in the recipe,you can alter the spice level ,according to your taste.

Ingredients:
For the batter:
1.Par boiled rice        -       2 cups
2.Toor dal                 -        1 cup
3.Chana dal               -        1/2 cup
4.Red chillies              -        10
5.Garlic                      -        4 to 5
6.Fennel seeds            -       1 tsp
7.Ginger                      -       1/4 inch

For Garnishing:
1.Onion                     -         1 big (chopped)
2.Curry leaves            -         hand full
3.Cilantro                   -         hand full
4.Mustard seeds         -         1/2 tsp
5.Chana dal                -         1 tbsp
6.Urad dal                  -          1/2 tbsp
7.Hing                        -           a pinch
8.Oil                           -          2 tbsp
9.Ghee                        -         2 tbsp

Method:
* Wash and soak the rice for an hour.
* Mix toor dal and chana dal .Wash and soak for an hr.
* Grind the rice well with garlic,red chillies , ginger,fennel seeds ,adding little water.Dont grind it too much.
* Pulse  the lentils coarsely.Take big care ,not to grind them smoothly.
* Mix both the batter thoroughly.

* Take a pan,add oil .

 * Splutter with hing,mustard seeds ,urad dal , chana dal and curry leaves.

 * Add the chopped onion and fry them . 

* Add the fried onion mix into the batter. 

* Add required salt and chopped cilantro. 

* Now mix the batter with water to a pouring consistency.Not too thin batter. 

* Take a small cup,add oil and ghee together.

* Heat tawa ,slowly pour the batter. 

* Make a medium sized adai.Drizzle the ( ghee,oil) mixture on the adai.

 * Let the adai be cooked in a medium flame.Turn it over and cook for 2 more mins. 

* Serve with avial,sugar or jaggery.

Note:
* Mixing ghee and oil to drizzle it on the adai,will make it flavourfull.
* The adai is traditionally cooked in a heavy bottomed kadai.
* The thickness of the adai should be of medium one.

Sending this to Krithis's kitchen's "Serve it series - serve it griddled "

and Erivum puliyum's "Ep series - herbs and spices"