Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, moong adai dosa. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Learn how to make Moong Dal Dosa at home which is a popular South Indian breakfast recipe. Moong dal dosa is a popular breakfast recipe of Andhra Pradesh. Adai recipe - Adai is a kind of dosa from tamilnadu.
Moong Adai Dosa is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Moong Adai Dosa is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook moong adai dosa using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Moong Adai Dosa:
- Make ready Raw Rice
- Take Green moong
- Prepare Urad dal
- Take Methi seeds
- Make ready Dry red chilli- (adjust according to spice)
- Take Ginger piece
- Make ready Green chilli (adjust to taste)
- Make ready Small baby onions
- Make ready Curry leaves
- Prepare Coconut oil
- Take Salt
- Prepare Hing
You may make adai immediately after grinding. I can have adai(adai dosa) even daily…. This version amma makes - the dosa style is my fav To me adai with coconut chutney is the best combo and with little sugar….hmmm heavenly! Moong Dal Pakoda is one of the popular pakoda in Northern part, we can also call this moong dal vada or bada as it's made of dal and not besan (chickpeas flour).
Steps to make Moong Adai Dosa:
- Wash the rice and dals… and soak it with the dry red chilli and methi seeds…. for about 4 hours….
- Then grind them in a mixer and transfer the batter in a big vessel….
- Now in the same jar add the baby onions,curry leaves,ginger and green chilli…and grind it slightly coarse..
- Now put this ground mixture in the batter….
- Add salt,hing and mix well…
- Now heat a non stick tawa….and when hot pour the batter….and make dosa…drizzle oil and let it cook…then flip it and cook it on the other side also….on low to medium flame….
- Serve hot with chutney,sambhar or molgapodi.
- It is better to consume the batter within 2 days…when kept in fridge….No need to ferment this batter…
Moong Dal Dosa is popularly as Pesarattu in Andhra Pradesh. Learn how to make/prepare Coriander leaves for garnishing. Drain well and combine them together. Just like rotis made of different flours have different flavours, dosas made of varied batters also have Some batters need to be fermented while some do not. The Poha Yellow Moong Dal Dosa is of the.
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