Friday, September 5, 2008

Adai dosa / Parupu dosai

This is one of my favorite dishes in India.It is a dosa variety in which dals are used . Avial is the most known combination with adai in south indian hotels though it suits better with tomato chutney.


  • Raw rice( pacharisi-1 cup
  • Thoor dal (thuvaram parupu)-1/2 cup
  • Channa dal( kadalai parupu)-1/2 cup
  • Urad dal-2 tablespoon
  • Red chilli-3 or 4
  • Cumin seeds( jeeragam)-1 tablespoon
  • Large onion-2 to 3
  • Drumstick leaves (optional)
  • Salt
  • Oil


  • Wash the rice and soak in water with red chillies seperately.
  • Wash all the dal varieties thoor dal, chenna dal and urad dal and soak in water together.
  • Allow it for atleast 4 hours before grinding.
  • Drain the water and grind the dals varieties seperately into coarser paste.
  • Do not grind into a fine paste.Add little water only if needed.
  • Drain the water from the soaked rice and grind it with red chillies and the cumin seeds.
  • Add little water and grind it into fine paste.
  • Mix it with the dal to make the batter.
  • Add required amount of salt.
  • This batter need not be kept for longer time like the usual dosa.
  • Fry the finely cut onion and drumstick leaves (optional) in oil seperately.
  • Then just add the onions and drumstick leaves (optional)to the batter, before making dosa.
  • Use more oil on both sides than used for the usual dosa.

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