Paruppu Adai (Lentil Crepes)

          I make adai at least once in two weeks, it is very nutritious, packed with protein from the lentils used in it. This is the basic adai recipe that I follow, using tuvar dal (split pigeon peas) and chana dal (split chickpeas) and rice. My daughter who is not a big fan of this adai, tasted my mom's version, a couple of weeks back, now she likes that . What's so special about that, the coconut flakes or chips that my mom adds which I used to avoid, this gives an extra crunch and munch when you bite into them, making the adai more tasty. This adai tastes good, eaten plain as such or with some tomato chutney..

Need To Have

• Parboiled Rice - 1 cup
• Tuvar Dal - 1/2 cup
• Chana Dal - 1/2 cup
• Chopped Onions - 1/2 cup
• Fresh Coconut (sliced into small pieces) - 1/4 cup
• Chopped Coriander Leaves - 1/4 cup
• Curry Leaves - 15
• Dried Red Chillies - 4
• Fennel Seeds - 2 teaspoons

Method
         Soak the rice and the dals (lentils) separately for at least 2 hours. Grind the rice with  the red chillies, then reserving a handful of the soaked dal, grind the remaining with the fennel seeds. Mix both together with the rest of the ingredients and the reserved dal. The batter is ready, need not be fermented, it is slightly thick, when you place a laddle of batter on the skillet, it will not spread by itself. Heat a skillet, pour two laddles of batter, spread it with the back of the laddle, pour a teaspoon or two of oil around it, cook on medium heat, takes 3 or 4 minutes to turn golden brown on one side. Then flip it and cook the other side for 2 or 3 minutes till brown spots appear. Remove and serve it hot as such or with some chutney.
You might also like the Vazhaipoo (Banana Flower) Adai.
Sending it to Anu's Healthy Kitchen for the South Indian Cooking Series event and
                to Cook's Joy for Kalyani's 'Kitchen Chronicles - Only Vegan' event.

Note
You can also add a tablespoon of urad dal (black gram dal ) along with the tuvar and chana dal.
Grind the rice smoothly and the dals coarsely.
You can also serve the adais with some fresh butter and jaggery. 
Remaining batter can be refrigerated and used the next day, it tastes good then too.