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..:)
2 Cups Raw rice
1 Cup Whole green moong(Pesalu)
5-6 Green chillies
Salt to taste
- 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.
I am sending this to Nag's 'Ravishing Rice' Event Which was originally started by Meeta.