Paruppu adai

Ingredients:

• Rice - 4 cups [ cleaned ]
• Red gram dal - 1 to 1 1/2 cup [ cleaned ]
• Bengal gram dal - 1/2 cup [ cleaned ]
• Whole black gram dal - 1/2 cup [ cleaned ]
• whole green gram dal - 1/2 cup [ cleaned ]
• Green chillies - 4 to 5
• Red chillies - 3 to 4
• Black pepper - 1 sp
• Salt - as required
• Asafoetida - 1 / 4 sp
• Curry leaves - little
• Cooking oil - 1 / 2 cup [ for roasting ]

Method:
Soak rice and dal in water for 2 hours. Then wash again, drain water and grind coarsely adding all the other ingredients given above, except oil. The batter should be slightly thicker than dosa batter. Then grease tava and heat. Pour one ladle of the adai batter in the centre of the tava and spread in a rotating manner with the same ladle to give the right thickness and a proper round shape. Pour one teaspoon til oil around the edges. After a few seconds with a sharp edged spoon gently turn over the adai to the other side. In 2 or 3 places make small holes. Pour one teaspoon of oil in and around. When the adai is crisp and golden in colour, remove from the tava. Serve hot with avial, thogayal, milakai podi, jaggery.


                                               2. Ulundu adai [ Black gram adai ]

Ingredients:

• Rice - 4 cups
• Black gram [ whole ] - 1 to 1 1/2 cup
• Red gram dal - 1 cup
• Green chillies - 4 to 5
• Red chillies - 3 to 4
• Curry leaves - little
• Asfoetida - 1/4 sp
• Salt - as per taste
• Cooking oil - 1/2 cup

Method:
Soak rice and red gram dal in water for an hour. Add black gram, drain water grind coarsely with other ingredients except oil. Make adais as described in type 1. Serve hot with any chutneys, curd, pickles, jaggery, morekuzhambu, as also home made butter.

                                                         3. Kollu adai [Horse gram adai]

Ingredients:

• Rice - 4 cups [ cleaned ]
• Red gram dal - 1 cup [ cleaned ]
• Horse gram [ kollu ] - 1 / 2 cup [ cleaned ]
• Green chillies - 4 to 5
• Red chillies - 3 to 4
• Asafoetida - 1 / 2 sp
• Curry leaves - little
• Salt - as per taste
• Til oil - 1/2 cup [ for shallow frying ]

Method:
Dry fry horse gram lightly. Wash and soak the top 3 items together in water for an hour. Mean time, you may soak the kollu for just 15 minutes before grinding. Drain the water and use it for grinding. Prepare the batter and adai in the usual way and serve preferably hot with sambhar, and onion chutney.

4. Puzhungal arisi adai [Boiled rice adai]

Ingredients:

• Boiled rice - 4 cups [ cleaned ]
• Fresh coconut - 1 cup [ grated or chopped ]
• salt - as per taste
• Cooking oil - 1/2 cup

Method:
Wash and soak rice in hot water over night. Drain the water the next day and grind into slightly coarse, thick batter, adding water as and when necessary. It is preferable to set the batter aside covered with a lid for a day. Next day add coconut and salt to the batter and mix. Heat a tava on a medium fire. Grease it with oil with the help of clean cloth. Then place 1 or 2 handfuls of the batter on it and spread it quickly into a round, even, flatten thick adai by hand often dipping it in cold water kept handy. For people trying it for the first time, this may be difficult, therefore the batter can be loosened a little by adding a small quantity of  water and a ladle can be used to make adai. Pour 2 to 3 teaspoon full of oil along the edge and also some over the central portion. When shallow fried, turn it over and fry the other side adding some oil along the edge. Remove and serve hot with butter, chutney or podi.

Note:
Since boiled rice is heavy and sticky for grinding in the mixer-grinder, it may get heated quickly. So switch it off at frequent intervals and allow it to cool. This adai can be made on the same day as the batter is made but it becomes a little tough although the taste is good.