Spring Onion Paruppu Adai (Dhal Adai)

Recipe by
Total Time:
3 hours
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 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/