Instant Paruppu Vadai / Adai Mix
Two dishes, one pack. The soaking and grinding are done — you decide on the morning whether it's vadai or adai. Toor dal, channa dal and moong dal ground with red chillies, black pepper, jeera, curry leaves and asafoetida. Proportioned the way a paruppu vadai batter should be, so all you add is water, salt and whatever your family likes in theirs.
For paruppu vadai
Mix the powder with very little water and salt into a tight dough and let it rest for 15 minutes. For masala vadai, work in finely chopped onion, ginger, green chillies, curry leaves, coriander and saunf.
After the rest, check the dough — sprinkle a little more water if it needs it — and shape tight balls by hand. Flatten them lightly and slide gently into medium-hot oil. Keep the heat moderate: too hot and the outside burns before the inside cooks. Turn gently and drain on paper towel once done.
For adai
Mix the powder with water and salt into a thick batter and let it sit for at least an hour. Add any vegetables you like, adjust the consistency, and make your adais as usual.
What's inside
Toor dal, channa dal, moong dal, red chillies, black pepper, jeera, curry leaves, asafoetida.
Storage
Keep in the freezer for a long shelf life, or the fridge if you're using it soon. Once opened, finish the pack.
