Paruppu Adai Dosa

When I think of Adai I think of my MIL, the adais she prepared were absolutely gorgeous to eat.  she was preparing it just like Tamilnadu style i think, but what my mother prepared were good too, the taste was same but mom was too health conscious otherwise my dad would never touch it!, My MIL never grinded the adai into a very smooth batter it was more coarse and she would pour it just palm size and quite thick like an aapam. My mom used to grind it into a very smooth paste just like the dosa consistency and she would spread into very thin dosas like a paper dosa!.

PARUPPU ADAI

Ingredients:

1 cup Raw Rice1 fistful of urad dal1 fistful of moong dal1/2 cup of chenna dal1/2 cup of Tuvar dalsalt as requiredVARIATIONS:

The above is just a basic method like my mom makes and my photos are just like what my mom made.
The way my MIL made was she used to grind Dosa in a coarse consistency, she also used to soak 7 to 8 red chillies  with rice & dals and grind them together with a bit of asafoetida.After they were ground she used to add 1/2 cup of fresh grated coconut, 1/2 bunch of nicely chopped mint leaves, coriander leaves, curry leaves.If some more of the batter is left over the next day she used to add onions too!And she used to prepare lovely thick fat adais and we used enjoy eating it with Desi ghee! it was one of her favourite tiffin varieties.

This dosa what my MIL made did not need anything to with just as it was a great dosa.