Thursday, May 28, 2009

Green Moong ADAI

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It was one of those usual mornings in Hong Kong ( where we used to live earlier ) , my hubby had left to the ferry point to catch a ferry to the office while I decided to go out for a quick morning walk. I took a longer than usual stroll as I spent sometime near the beach as the morning breeze and the soft rush of the waves was quite welcoming. While walking back home I bumped into an Indian aunt and those days it used to feel great to talk to someone from your place. After the usual greetings I got to know that she stays near our house.We chatted for a long while and then she invited me to come to her house for a quick cup of coffee.That one cup of coffee turned into a proper breakfast where I got to taste this moong adai for the first time. I liked the taste so I took the recipe immediately and experimented it that weekend. From that day this has joined my breakfast menu.

I am sharing you some snaps which we have taken from our house in Hongkong.Guys,Disney Land wass just on the other side of the sea and we got to see the fireworks of Disney Land directly from our Living room window and from the bed room window overlooked the HongKong Skyline.On the weekends lots of boating,surfing activities will be going on which we could see from our house...Oh..!! I miss that place now badly..:)





Ingredients:
2 Cups Raw rice
1 Cup Whole green moong(Pesalu)
5-6 Green chillies
Salt to taste

Method:
  • Soak rice and green moong separately for 4-5 hrs.
  • Grind rice to a very fine mixture,then add the green moong and green chillies and grind it a coarse mixture.You should really feel the moong dal when we touch it.
  • Add salt to the ground mixture and mix well.Ferment it overnight or for 8-9 hrs.
  • Prepare Adai's as thin as possible with some drops of oil on Tawa.They come out really crisp.
Serve it hot right from the pan with Allam(Ginger) Chutney or the Tamarind-onion stew.


I am sending this to Nag's 'Ravishing Rice' Event Which was originally started by Meeta.

47 comments:

Bhawna said...

Hi Prathibha,
Wow what a lovely place to live, I'm sure u never had a single minute of boredom around. I too love dal adai, ur picture looks appetizing.

Happy cook said...

Beautiful pictures and i am sure you are missin the view now, what a wonderufl vuew to get up to.

ARUNA said...

awesome dish prathibha......whenever i try to comment on ur posts, some error is shown and it gets aborted automatically!

Ramya Vijaykumar said...

Pesarattu looks great... We make it with a slightly different proportion, yours looks cripsy and flaky with more rice... shall take a note of your ratio...

Padma said...

Wow !!! superb view... I can feel how much you are missing them ...
Green moong adai looks so crispy and yummy Prathibha :)

Pavithra said...

Oh wow what a coincidence... Adai is looking yumm and perfect dear and see my blog matching post is there...

Vishali said...

wow Prtaibha.....Green moogn adai rocks! and wt shld I say abt the snaps u are one lucky woman whose been in such a wonderful location experiencing all those events. Thanks for sharing the snaps with us dear.

Priya said...

Thanks for sharing ur Hongkong clicks Prathibha..Green gram adai looks crispy and healthy!

Superchef said...

thats such a crispy adai and those pics are just so gorgeous!

Ushanandini said...

Ada! Adai! Makes me tempting to grab both adai! You must have had so much fun in Hong Kong! Love the pictures of the sea!

Renu said...

easy and healthy recipe....I love moong daal

Gita's Kitchen said...

Awesome photos Prathibha....nice crispy adais...looks so yummy :)

Cilantro said...

Lovely adais...you were lucky enough to watch all the action from your home.

sowmya said...

dosa looks yumm..and the pictures are just tempting me to visit hongkong soon..

TBC said...

I too like my adais nice & crisp.:)
I thought this was called pesarattu. Also, no fermentation involved in most adais (if I'm not mistaken) which is why I like it compared to idli-dosa. No need to plan ahead of time.

Mahimaa's kitchen said...

wow this is the crispiest adai i have ever seen . i m surely trying this.

Home Cooked Oriya Food said...

A great presentation... I have a friend who makes this often and swears how tasty it is... I am ready to try it...

KavyaNaimish said...

Dosa luks very crispy...I make this but the measurements r different...This time I'll try wid this measures...

Cham said...

I had a connecting flight in Hong kong two years back, I liked the city skycrapers can be watched from the airport.
The adai is so crispy and look like a bowl!

kittymatti said...

wow! this looks so crispy and nice, new recipe!!

Nags said...

I make this too, on and off :) Lovely pics of HK too! Prathy send this to my monthly mingle no? Would be great to have a dosa item :)

Sush said...

lovely adai..,this is a must breakfast item at our place for atleast once in 15 days. lovely pictures :)

Kitchen Flavours said...

Hmmmm......cool snaps.....Wow love that protein pack adai....

Pooja said...

Lovely place..yummy adai..

Suparna said...

hi prathibha,
beautiful place! nice to open the window overlooking the sea :)every single day!!adai's look crispy with golden edges just the way I like :) yummm

Parita said...

Wow..what a beautiful place to live..lovely clicks ..adai looks crispy and delicious

Prathibha said...

Thank you all for visting my blog n leaving those lovely words..Glad u all liked the photos..

@Bhawna, @Cilantro, @Kittymatti Thanks for visiting my blog..

@TBC Generally for adai the batter need not 2 be fermented,but i liked the taste n crispiness of the Adai because of the fermented batter.It actually enhanced the taste.

@Nags Definitely i would send this.It did not strike me that i can send this for your event...

Usha said...

The adai looks so crispy and inviting...

rekhas kitchen said...

wow so beautiful pic.of Hk that is in my next holiday list so beautiful ummm adai looks so crisp very healthy

Trupti said...

wow lovely view Prathibha.. Love any kind of adai..looks delicious

Purva Desai said...

nice click ......adai looks crunchy and inviting

Alka said...

Superb clicks, loved the whole atmosphere there(in pics ofcourse) and talking abt food..Adai looks so crispy, so perfect :-)

Valarmathi said...

Adai looks crispy and yummy. beautiful pictures.

Red Chillies said...

I have tasted with daals and rice and only with sprouted moong. I like this idea.

Uma said...

Hey, you lived in HK? We lived there for 2 yrs. Isn't it a lovely place to live in? I miss it too much. YOur pics brought back many memories..sigh!

Adai looks so crunchy and thin. Bravo Prathibha! Good one :)

Vaishali said...

The view from your Hong Kong home is breathtaking, Pratibha. But I'm absolutely riveted by the short ingredient list for this adai, and by the use of mung. Sounds delicious. I wonder if one could add finely chopped veggies to it?

Prathibha said...

Thank you all..

@Vaishali....I think u can add the vegetables to the batter,but the only pbm is you wont get thin n crispy ones,the adai will be bit thicker.Otherwise u add the grated versions of those vegetables.

Dhanya Nambirajan said...

Adai looks simply superb dear. Looks so crunch and yumm...What a beautiful pictures u have uploaded. Looks very nice. I am sure you are enjoying every moment of it:).

anudivya said...

That is such a beautiful view from your house!!! Gosh, just breathtaking.
The adai seems to be so crispy and great, just they way I like it sometimes.

Varunavi said...

Lovely snaps and so the adai :)

Laavanya said...

That looks so crisp and awesome.. i think it's due to the higher proportion of rice in this.

Vrinda said...

Adai looks so crispy..will try this out...really mouthwatering

Ambika said...

I love the adai's picture!! Brilliant and Beautiful!!

radha said...

This looks like a good recipe. Right now not in India. When I get back to my own kitchen, I plan to make it right away. Fermentation out here is a pain! And definitely not the right season too.

radha said...

Made them. Very nice

Anonymous said...

I tried these adais but my one didn't come out brown like urs.They became chewy when i keep on tawa for long time and also white colour.Is it becos my rice grinding was coarse?Please tell me what was wrong. I also tried ur paper dosa and was very nice.

Vijayalakshmi Dharmaraj said...

Wow awesome place dear... Hope u never get bored... this adai my fav too...

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