Chettinad Paruppu Adai is a wholesome and flavorful South Indian dish from the rich culinary heritage of the Chettinad region in Tamil Nadu. Adai is made with a blend of protein-packed lentils, rice, and aromatic spices, this adai is both nutritious and satisfying. Unlike regular dosas, Paruppu Adai requires no fermentation and is known for its crisp edges and soft center. The Chettinad touch comes from the addition of curry leaves, dried red chillies, garlic and asafoetida, which infuse the adai with a distinct aroma and taste. Served hot with a dollop of butter, a piece of jaggery, Kaara chutney or a side of avial. The jaggery melts in the hot adai adding sweetness which balances the spicy flavour. Chettinad Paruppu Adai makes for a hearty breakfast or dinner that perfectly captures the bold and rustic flavors of Tamil cuisine.
Click to view: Sponge Dosa, Chettinad Vegetable Kurma, Thinai Dosa
Ingredients required for making Chettinad Paruppu Adai
Raw rice - 1/2 cup
Kadalai paruppu / Bengal gram dal - 1/2 cup
Toor dal - 1/2 cup
Moong dal - 1/2 cup.
Urad dal - 1/2 cup.
Red chillies - 6
Garlic - 8 cloves
Cumin seeds - 1-2 tsp
Fennel seeds - 1/2 tsp.
Tamarind - A small piece
Ginger - 2 tsp.
Chopped onions - 1 cup (optional)
Grated coconut – 1/4 cup (optional)
A pinch of asafoetida
Salt to taste
A sprig of curry leaves
Preparation of Tamil Recipe Chettinad Paruppu Adai
1. Wash and clean the rice and dals. Soak this together along with the red chillies, garlic, cumin seeds, fennel seeds, coriander leaves, curry leaves, ginger for 2 hours.
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3. Transfer this to a vessel and allow it to stand for an hour. Add grated coconut and onions (optional) and curry leaves to the batter.
4. Now take a ladle full of batter and spread it evenly, add oil around the adai and wait till it becomes crisp. Turn the sides to ensure that it is fully cooked.
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5.Serve this hot spicy Adai with avial, Gram dal coconut chutney, Vegetable paaya or Garlic chutney.
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