Tag Archives: Breakfast Recipe

Rice and Dal Adai (Arisi Paruppu Adai)

Arisi Paruppu Adai

 

Preparation Time: 1 and 1/2 hours Soaking and 10 mins for grinding (Mixie)
Cooking Time: Under 10 minutes
Makes: 2 persons
Recipe Category: Breakfast
Recipe Cuisine: Indian

Fast and easy to make!

When I do not find time to make dosa and Idly batter, I make this adai and have it along with sambar and chutney. I will have two adai, and my stomach becomes full. Usually, people say do not eat adai for dinner as it takes time to digest. Then, why not have it in the morning? Have two to three adai and you are all set for next 3-4 hours.
 
 
Beginners, You can refer How to Cook Lentils?/All About Lentils to know how to buy lentils.

Ingredients

Raw rice (Pacha arisi) – 2 1/2 cups

Bengal gram (kadalai paruppu) – 1/4 cup

Urad dal (ulutham paruppu) – 1/4 cup

Grated coconut – 1/2 cup

Cumin seeds (seeragam) – 1 teaspoon

Pepper (milagu thool) – 1/2 teaspoon

Asafoetida (perungayam)  – a pinch

Red chillies – 5 To 6 nos.

Salt – 2 teaspoons

Oil – as desired

Note. The ingredients shown will vary with the original quantity.

Arisi Paruppu Adai

Preparation

1. Wash and soak the rice in water for 1 and 1/2 hours. Wash and soak the dals for 1/2 hour just before you are going to grind.

Arisi Paruppu Adai
2. Drain the water from the soaked rice. Grind the soaked rice into to a coarse batter and pour it into a large mixing bowl. Consistency of the rice batter should neither be loose or thick.

Arisi Paruppu Adai
3. Likewise, grind the soaked dals using very little water into a coarse batter along with the rest of the ingredients. Pour it into the same mixing bowl. Consistency of the dal batter should neither be loose or thick.

Arisi Paruppu Adai
4. Now, using a ladle mix both the rice and dal batter well.

Arisi Paruppu Adai
5. Heat a dosa pan. Using a ladle, take the batter and spread it on the dosa pan. Apply oil on the corners of the dosa. When one side of the adai is cooked, flip it over to cook the other side. The cooked adai will be like a Paper Roast Dosa – very crispy.

Arisi Paruppu Adai

Now, Rice And Dal Adai is ready!!!

Serve. You can eat this Adai with the following dishes:
Hotel Style Coconut Chutney, Til Chutney (Ellu), Peerkankai Thoel Thogayal, Tomato Mint Chutney – No Coconut, Tiffin Sambar

Arisi Paruppu Adai

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Vazhaipoo Adai | Vazhaipoo Recipes | Banana Blossom Adai

Vazhaipoo Adai
Preparation Time: 2 to 3 hours soaking time and 15 minutes grinding
Cooking Time: Under 10 minutes
Makes: 4 persons
Recipe Category: Breakfast
Recipe Cuisine: Indian

Vazhaipoo Adai

I do not get Banana Blossom (Vazhaipoo) often in my place. We would have to travel 2 hours to get a good vazhaipoo so whenever I get a chance, I would buy 2 or 3 and make lot of dishes using vazhaipoo. My mom-in-law makes vazhaipoo vadai often and my mom makes vazhaipoo kootuoften. You know what I make often? I make this Vazhaipoo Adai often. Will post Vazhaipoo Vadai recipe soon. It also tastes very yummy just like this tasty Adai. First time when I heard about Vazhaipoo Adai, I wanted to try it out right away. Since then I started liking it so much but removing and cutting vazhaipoo only is a cumbersome process. I usually do it during Friday night while watching movies with friends. Then I put it in buttermilk and cook on the next day. I like doing the cleaning part but need to allocate some time to do it slowly at my own pace. So how many of you have tried Vazhaipoo Adai so far?

Ingredients

To soak for 2 to 3 hours

Raw rice (Pacharisi) – 2 cups

Channa dal (Kadalai paruppu) – 1/2 cup

Toor dal (Thuvaram paruppu) – 1/2 cup

Yellow moong dal (Payatham paruppu) – 1/2 cup

Urad dal (Ulutham paruppu) – 1/2 cup

To grind along with the batter

Red chillies (Kanja molaga) – 4 to 6 nos.

Asafoetida (Perungayam) – 1/2 teaspoon

Ginger (Enji) – a small piece

Finely chopped banana blossom florets (Vazhaipoo) – 2.5 cups (If you are going to use the vazhaipoo later, soak the florets in buttermilk or else the florets will become dark).

Salt – as desired

For seasoning

Mustard seeds (Kadugu) – 1/2 teaspoon

Curry leaves (Karuvepillai) – 10 nos.

Coriander leaves (Kothamalli) – 4 to 5 sprigs

Chopped onion – 3 to 4 nos.

Chopped green chillies (Pacha molaga) – 4 nos.

Grated coconut – 6 tablespoons

Oil – 2 teaspoons

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Soak all the dals and rice together for 2 to 3 hours. If you want, you can soak and grind each of them separately and then add everything together. To the soaked dal and rice, add red chillies, asafetida, ginger, and salt. Add very little water and grind well to a thick batter (little thicker than the idly batter consistency).
Vazhaipoo Adai
2.  In a pan, heat 2 teaspoons of oil. Add mustard seeds and let it splutter. Then add curry leaves.
Vazhaipoo Adai
3. Add chopped onion, green chillies, and coriander leaves. Fry till onions become light brown.
Vazhaipoo Adai
4. Then, add them along with chopped banana blossom florets and grated coconut to the batter.
Vazhaipoo Adai
5. Heat the dosa pan. Take a ladle full of batter and spread it in a round shape on the dosa pan. Put 2 to 3 drops of oil on the corners of the adai. When one side of the adai is cooked, flip it over and cook on the other side.

Vazhaipoo Adai

Now, Vazhaipoo Adai is ready!

Serve. Onion chutney, coconut chutney, and kuzhambu.

Vazhaipoo Adai
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