Sunday, 7 July 2013

Moong Adai recipe|whole green mung adai

Being a lover of dosa today going to post about whole moong adai recipe.

An adai is a close cousin of dosa very healthy & doesnt need any fermentation.


For those who are not familiar with this word.Adai is mainly a south Indian dish made using dals (lentils) and rice which are soaked in water and ground as a coarse batter with mild spices .

 It can be served with chutneys,  Sambar and Avial. . They taste excellent and healthy too
todays adai is made using whole green moong ( akkhe moog) hence it is rich in protein

1 Cups Raw rice
1 Cup Whole green moong(akha mung/moog)
1/4 cup each (chana dal+urad dal+ yellow moong dal)
5-6 Green chillies /red chillies
 1 tbsp fennel (badishep)
1 medium onion chopped
5-10 curry leaves
2-4 cloves of garlic
1 inch piece of ginger
1/2 bunch of coriander

Salt to taste


1.Soak rice and green moong & dals  separately for 4-5 hrs.

2.Grind rice to a very fine mixture,then add the green moong ,dal,ginger, green chillies and grind it a coarse mixture.You should really feel the moong dal when we touch it.

3 Add salt,curry leaves and  chopped coriander,onions to the ground mixture and mix well.Ferment it overnight or for 8-9 hrs. ( I had fermented since i didnt had any plans to make adai immediately - but you can make adai dosa immediately)

4.Heat a pan. Smear with oil Spread the dosa batter to make a thin round  adai dosa/crepe.

5.Pour a few drops of oil and turn it over after one side is browned and crisp.

6.Flip and keep for a minute or two.Serve it with molagai podi, white butter or any pickle of your choice.

7.Prepare Adai's as thin as possible with some drops of oil on Tawa.

8.Serve it hot right from the pan with red chilli coconut chutney .



You can even use green moong dal whole or split for this adai

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