Dhal Adai / Paruppu Adai

Ingredients

Parboiled Rice - 1 cup
Channa Dhal - 1/2 cup
Thoor Dhal - 1/2 cup
Broken Moong Dhal - a fistful
Fennel Seeds - 1 ts
Red Chili - 5 nos
Sagos - 5 ts
Butter/Ghee/Oil for roasting
Salt for taste
Pearl Onion - 20 nos or Big onion - 1 no
Ginger Garlic Paste - 1 ts
Curry Leaves - 2 twig
Coriander Leaves - 2 strands
Grated Coconut - 2 ts (optional)


Method

1. Wash all three Dhal's and rice, soak all three dhal's,rice,fennel seeds and Red chili in bowl filled with 4 cups of warm water for about 30mins to 40mins.

2. Dry roast the sagos in a pan and coarsely grind to a powder and keep aside.

3. Finely chop the onion,curry leaves and coriander leaves and keep aside.

4. Drain the dhal water and save it, in a wet grinder or blender grind the dhal along with the grounded sagos. Adai batter should not be very smooth.

5. Pour the adai batter in the mixing bowl and mix nicely with the onion,curry leaves,coriander leaves,grated coconut,ginger-garlic paste and adjust the seasoning, if the batter is so thick then add the soaked dhal water which we have saved earlier.

6. In a Nonstick tawa/Griddle spray the oil and place 2 ladle full of adai batter and spread it and cook for 3 to 4mins on each side in medium heat.

Serve the adai with Aviyal or Kara Chutney or Coconut chutney or Tiffen Sambar.