Moong dal adai

 Ingredients

Raw rice - 1 cup

Idli rice/ parboiled rice - 1 cup 

Channa dal/ Kadalai paruppu - 1/4 cup

Toor dal/ thuvaram paruppu - 1/4 cup

Urad dal/ uluntham paruppu - 1/4 cup

Moong dal/paasi paruppu - 1 cup

Small onions/shallots,chopped - 3/4 cup

Coriander leaves chopped - 4 tbsp

curry leaves - 2 sprigs

Asafoetida - 1/4 tsp

Red chillies - 8

Butter - 4 tsp

Salt - to taste

Soak rice and dhal separately for 3 hrs minimum or more. First grind the red chillies with salt, asafoetida and then add rice. Grind it to a coarse paste Add dal. Grind coarsely. Mix both the ground items well and set aside. You can keep upto 3-4 hours, or even make immediately.

Just before making adai, add the onions, coriander, curry leaves and mix well. The batter should be thicker than our idly dosa batter. So adjust water as needed.

Heat the tawa and spread little butter and spread one laddle full of batter as thick adais, make a small hole in the middle and again pour little butter around. Let it get cooked for sometime.Turn over the adai and cook the other side too till golden brown. Serve hot with mint chutney and jaggery





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