Yellow Split Peas Dal Adai - Pattani Paruppu Adai

Yellow Split Peas Dal Adai - Pattani Paruppu Adai - Tiffin Recipes

Yellow split peas adai (Pattani paruppu adai) - easy to make adai recipe with step-by-step pictures and full video. Yellow split peas look similar to chana dal, but it tastes different. This is a simple tiffin recipe made with yellow split peas, rice, urid dal, chillies, onions and curry leaves. The addition of the yellow split peas makes this adai so unique and gives the crispness. You might all now think, what is the difference between chana dal and yellow split peas dal? Both the dals are popular in Tirunelveli cuisine. Yellow split peas dal has a soft texture with mild flavour. Yellow split peas dal is widely used in masala vadai, kara vadai, adai and also the ground split peas flour is added in omapodi, karasev and bajji flour.

For this adai we have to add equal amounts of dal and rice. Soak them for three hours and then grind the batter with red chillies and green chilles. And add some onions, curry leaves and coriander leaves. When it comes to adai, everyone has their own unique style and all of them taste good. Some prefer thick adai, some prefer crispy adai and there is no one method of preparation. After grinding the batter, add water to bring it to your consistency. I ground the batter in the wet grinder, so I ground the chillies in a mixer jar and then mixed it to the batter. You can grind it in the mixer jar too. If grinding in the mixer jar, first grind the chillies and then add the dals and rice. Usually for adai batter it tooks only ten minutes to grind but it also depends on the soaking time. So, adjust the timing accordingly. Make sure to grind the batter slightly coarse, so it tastes good. Now let's see how to prepare yellow split peas dal adai.

Check out my other tiffin recipes here

Idli
Black urid dal Dosa
Aapam - Aapam without yeast
Ragi flour Upma
Arisi Upma
Poori
Bottlegourd Adai
Pepper dosa - Milagu Adai
Rava Upma
Semiya Upma
Rava Dosa
Ven Pongal
Saamai Ven Pongal
Foxtail millet Ven Pongal
Kaikuthal Arisi Ven Pongal
Instant Rava Idli
Maravalli Kizhangu Adai - Tapioca Adai

Here is the video link for Yellow split peas dal adai

Yellow Split Peas Adai Recipe Details

Prep time: 20 minutes
Soaking time: 2 hours
Cook time: 20 minutes
Serves: 3
Category: tiffin
Author: Muthulakshmi Madhavakrishnan

Ingredients

1 cup yellow split peas
1 cup idli rice
1 tbsp urid dal
10 red chillies
3 green chillies
1 tsp asafoetida powder
few curry leaves
few coriander leaves
1/2 tsp mustard and urid dal
1 onion, finely chopped
salt to taste
coconut oil

Cooking Directions

Measure and add the rice and dals in a vessel. Pour 6 to 8 cups of water and soak it for 3 hours.

Take a mixer jar and add the red chillies, green chillies. Grind it nicely with a little water.

After 3 hours, rinse the rice for 3 times and drain the water completely. Add the soaked and drained rice in the wet grinder. Add water and grind it. Add the ground chili paste to the wet grinder and grind the batter nicely. Transfer the batter to a mixing bowl and add the required salt. Mix it well. Add curry leaves, asafoetida powder and chopped coriander leaves.

Heat oil in a kadai and add mustard and urid dal. Allow them to crackle and add chopped onions. Saute for a few minutes and add the sauted ingredients to the batter. Add some more water if the batter appears thick.

Heat an iron dosa pan on medium heat. Once again mix the batter well and pour one and a half ladle full of batter and spread it in a circular motion. Swirl 2 to 3 tbsp oil and cook the adai on medium heat.

When it starts to turn brown, carefully flip the adai and cook the adai for 2 more minutes and transfer it to the serving plate.

Comments

Mushroom Gravy With Curd - Mushroom Curd Masala

Mushroom Gravy with Curd recipe with full video and step by step pictures. This mushroom gravy preparation is little different from other gravies. As the name suggests this gravy is prepared using thick curd and the ground masala paste is made with onions, green chillies, garlic, ginger, poppy seeds, pepper and whole garam masala. The addition of whole garam masala cinnamon, cloves, fennel and cardamom makes the gravy aromatic. This gravy is a good variation from our usual kurma and masala. For this gravy there is no need for tomatoes, cashew nuts and red chilly powder. This is a quick and easy gravy recipe with a few ingredients. Spices - you will need bay leaf, cumin, kasuri methi leaves and coriander leaves. For the masala paste onions, ginger, garlic, green chilly, black pepper, cinnamon, cloves, fennel, cardamom and poppy seeds. Poppy seeds are added to give thickness for the gravy. In the final stage, half teaspoon garam masala powder is sprinkled for flavour but you omit it.

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry - Kathirikkai Poriyal Elephant Foot Yam St

Mushroom Salna - Side Dish For Parotta, Chapathi and Brinji

Today we are going to see how to make the best salna for parotta and chapathi. This mushroom salna is sure to become one of your favourite side dishes. When it comes to side dish for parotta, I find many people prefer salna with a thin gravy. Salna and parotta are always a perfect combination. This mushroom salna is definitely a great option if you are busy because it takes only 15 minutes to cook. If you want to cook any dishes perfectly you need to practice regularly. Before you try to cook, it is essential to have patience and interest in cooking. We have all experienced small,small mistakes in cooking. Regular practices help to improve our cooking skills. I tried this salna many times, but each and every time I felt something I missed it. For the fans of gravies - kurma and salna are same. Both kurma and salna are flavorful with masalas and spices. Actually, they differ from each other in the consistency. After knowing the difference it helps me to do better. When talking about the

Puli Thanni - Tamarind sauce with onions and red chillies - Tirunelveli Puli Thanni Kuzhambu

Puli Thanni - easy kuzhambu for your lunch with simple ingredients in just 10 minutes. This was my first kuzhambu dish I prepared for my family during my college days for dinner. We all enjoyed this kuzhambu with warm rice, sutta appalam and fried gram chutney. Once you try this easy kuzhambu, you will prepare this twice or thrice in a month.

Roadside Mochai Masala - Tirunelveli Style Mochai Recipe

This is the popular street food recipe from Tirunelveli called mochai. A healthy semi dry gravy with mochai prepared in streetside pushcarts across many places in Tirunelveli and Tuticorin. Until recently I never had a chance to taste this mochai but my husband tasted it many times during their school days. During last month's trip to Tirunelveli, we tasted this mochai masala near Murappanaadu river. It was delicious and my son asked me to prepare this mochai for his snack box. This roadside mochai masala is made with boiled mochai beans (Lima beans), lots of onions, ginger and green chillies. As mochai beans have a slightly bitter taste, hence you have to use plenty of onions for this masala . You have to use dried mochai for this masala. To spice up this masala you have to add a good amount of green chillies and ginger which gives a nice flavour and tastes yummy. This mochai masala makes a filling and comforting dish for breakfast or evening snack. I prepared this mochai in a

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Keerai Chaaru - Arai Keerai Kuzhambu - Arai Keerai in Tamarind Gravy

Keerai Chaaru is a quick and simple kuzhambu with arai keerai and tamarind as the main ingredient. If you are looking out for a kuzhambu recipe without any coconut or dal with simple cooking, then this keerai chaaru is the perfect recipe. When you have a huge bundle of arai keerai, you can split them for 3 varieties. Because sometimes, it is very difficult to finish a big bowl of keerai poriyal or kootu. Last week my husband bought a big arai keerai bundle and I made poriyal, keerai masiyal and keerai chaaru too. My mom frequently, prepare this kuzhambu along with vazhaikkai poriyal, pottukadalai thuvaiyal and sutta appalam. I was planning to post this recipe for a long time but delayed to publish it without recipe video. Finally last week when I decided to make keerai chaaru, I took the video. A few months ago, one of my followers asked me to post this recipe and decided to post the recipe along with the video. This keerai chaaru tastes good with arai keerai. The aroma of the kuzha

Easy Paneer Gravy - Paneer Masala within 20 minutes - Paneer Recipes

This easy paneer gravy is a mouthwatering side dish made with paneer cooked in a rich gravy prepared with onions, tomatoes and other spices. It's mild and not very spicy, which tastes so good with chapathi, nann, roti and pulao. Paneer gravies can be made in a variety of ways. This recipe is the easy version of paneer butter masala. Most of the time we prepare paneer gravy with fresh cream, butter and cashew nuts. To make a tasty paneer masala, you do not need fresh cream. You can easily make restaurant style paneer gravy with easily available ingredients in your kitchen. I always like to add a few cashew nuts while making gravies, which gives a creamy consistency. The addition of dried kasuri methi leaves gives a unique flavour for paneer based gravies. I used homemade garamasala powder for gravies which does not include red chillies or pepper in it. Add garamasala powder to your personal taste preferences.Now let's see how to prepare this easy paneer gravy with step by step

Nanjil Sambar - Nagercoil Style Sambar

Nanjil Sambar - prepared with the combination of seasonal vegetables, toor dal and flavoured with freshly prepared sambar powder. Another interesting recipe from my Rema athai. As Nagercoil is her hometown, I learned many nanjil recipes from her. Nanjil refers to the area around Nagercoil, Agastheeswaram, Thovalai etc. Last month I prepared 30 varieties Nanjil recipes for the Aval Vikatan magazine. I have no time to take step by step pictures for all the 30 recipes, but took some pictures for a few recipes. All the 30 varieties are evergreen recipes of Nanjil. This Nanjil sambar is one of my favourite sambar for lunch. This sambar is similar to our Tirunelveli idi sambar but there is no need for any coconut paste.In both Tirunelveli sambar and idi sambar we add coconut paste in the final stage. For this sambar, you need fresh vegetables like drumsticks, brinjal, lady's finger, raw mango, yellow pumpkin, potato and carrot. Plus sambar onions, green chillies and freshly gro

Pasiparuppu Thuvaiyal - Moong Dal Chutney for Rice

Pasiparuppu thuvaiyal - we use to make thuvaiyal with different kind of dals (fried grams, chana dal, horse gram and moong dal) as a side dish for tamarind rice or tamarind based kuzhambu dishes. They are super healthy and I like to taste them with a cup of warm rice. I recommend to prepare this as a side dish for your short picnic for your favourite puliyodarai or lemon rice . Because they taste really amazing with puliyodarai and have a beautiful flavour. The moong das are roasted well and then ground with a few tablespoons of grated coconut. It requires minimal ingredients but tastes delicious.

VIRUNDHOMBAL

Search This Blog