Spring Onion Paruppu Adai (Dhal Adai)

Spring Onion Paruppu Adai (Dhal Adai) is a popular Indian Main
Author :
Category :
Course :
Cuisine :
Technique :
Shallow Fry
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


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


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

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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