Kaalu Paruppadai - Field Beans And Lentil Pancake

KAALU PARUPPADAI

Paruppadai has become our regular breakfast dish because of its low G I. Onion Paruppadai, Cabbage Paruppadai or Paruppadai with fenugreek leaves taste delicious when savoured hot. One Adai is sufficient to sustain my husband till he finishes one round of his 18 hole golf game. Since it is Kaalu season Paruppadai with kaalu has become a regular feature on our breakfast menu.

INGREDIENTS

Field Beans/Kaalu - 1 cup ( cooked )

Bengal gram dal - 1 cup

Split yellow pigeon peas/ Tur dal - 1 cup

Split black gram dal - 2 tbsps

Salt - 1 tsp

Ginger - 1'' piece

Red chillies - 4

Chopped onion - 1/2 cup

Cumin seeds - 2 tsps

Asafoetida - 1 pinch

Curry leaves - a few

Chopped coriander leaves - 2 tbsps
Sesame oil - For cooking

METHOD

1. For an early breakfast soak Bengal gram dal, Tur dal, Black gram dal and red chillies overnight.

2. Next morning drain and grind the soaked ingredients with salt, asafoetida and peeled fresh ginger into a very coarse and thick batter with out adding water. Add cumin seeds and run the mixer for half a minute more.

3. Mix chopped onion, precooked Kaalu, Chopped coriander leaves and the curry leaves into the batter.

4. Heat a greased tava and place a ball of batter on it.

5. Using your wet fingers pat the batter gently and spread the Adai into a thick circle.

6. Make a hole in the center and add a drop of oil into the hole. Dribble little oil around the Adai and cover it with a lid.

7. Cook on medium flame for two to three minutes, open the lid and check if the batter looks cooked on top. Lift it up lightly and check if the bottom of the Adai has turned golden brown.

8.Flip the Adai and cook for one more minute dribbling few more drops of oil around it.
9. Remove when done and serve immediately.