- Thuvaram Parupu - 1 cup
- Kadalai Parupu - 1 cup
- Paasi Parupu - 1/4 cup
- Small Onion (chopped) - 1 cup
- Sliced Coconut - 1/4 cup
- Leaves of Drumstick - 1/2 cup
- Chopped Garlic -2 tbl spoon
- Salt to taste
- Red Chilli - 10 nos
- Fennel - 1 tbl spoon
- Cooking Oil
- Curry leaves
Method
- Soak thuvram parupu, kadalai purupu and rice in water for 1 hour.
- Soak pasi parupu separately.
- Grind the items mentioned in line 1 with red chilli, fennel and salt, grind it coarsely.
- Add pasi parupu and then grind it for 30 secs.
- Transfer the grinded mixture to a bowl
- To the mixture, add the small onion, coconut, garlic, murengaikerai (green leaves of drumstick) and curry leaves
- Mix to thick consistency
- Heat a dosa pan and pour a ladle of the batter and spread like a thick dosa.
- Using a spoon, add oil around the edges, make a small hole in the middle and pour some oil to give a roasted taste.
- Cook on both sides on low heat.
- Serve hot, topping it with a teaspoon of butter.
Note:
Serve with sauce, green chutney, onion chutney or ghee and sugar.
It also goes well with a piece of jaggery.
Adai & Avial is a very popular combination.
