Ingredients

• 1/2 cup - raw rice (pacharisi)
• 1/2 cup - boiled rice (Idli rice)
• 1/2 cup - toor dal
• 1/4 cup - channa dal (Bengal gram dal)
• 1/4 cup - moong dal
• 1 tsp - urad dal
• 1 bunch - spring onions, chopped
• 2 tbsp - coconut
• 5 - red chilli
• 2 tbsp - cumin
• Few curry leaves
• 1 tbsp - asafoetida
• 1 tbsp - pepper
• salt - to taste

How to Make Spring Onion Paruppu Adai (Dhal Adai)

• Wash dal and rice separately and soak them in water for 2 hrs.
• Grind them with all other ingredients except spring onion.
• Grind them not too coarsely and not too fine.
• To this add the chopped spring onion.
• Batter can be used immediately for making adai or even tastes great next day too.
• In a hot skillet pour one ladle full of batter and spread like a pancake or thick crepes.
• Put tsp of oil and turn to other side. It should be done until you get crisp on the edges.
• Serve with tsp of ghee or butter on top with spicy onion chutney, garlic chutney, tomato chutney or coconut chutney.
• Recipe courtesy: Dishes from My Kitchen
• http://www.dishesfrommykitchen.com/