SPLIT MOONG ADAI
Once upon a time Adai with vella sakkarai (brown sugar) used to be one of my favourite after-school 'tiffins'. Traditionally Adais are prepared using various combinations of one or more lentils with rice, broken wheat or millets. Plain lentil Adais without cereals are also delicious. Split Moong Adai is one such variation. Rich in protein and fiber content it can be considered as one of the ideal breakfast dishes.
INGREDIENTS
Split green gram - 1 glass
Green chilly - 1
Fresh ginger (Peeled) - 1'' piece
Asafoetida - 1 pinch
Salt - 3/4 tsp
Cumin seeds - 1 tsp
Chopped coriander leaves - lots
Finely chopped onion - 1 cup
Sesame oil for roasting
METHOD
1. Wash and soak split green gram for one hour.
2. Drain and grind the soaked split green gram coarsely along with the green husk, salt, green chilly, asafoetida and ginger, without adding too much water.
3. Keep the batter thick and coarse and mix in the cumin seeds, minced onion and chopped coriander.
4. Heat a greased tava, place a ball of Adai batter in the center and pat it into a 1/4 inch thick Adai using your wet fingers.
5. Make a hole in the middle and dribble oil into it and all around the Adai and cover with a lid.
6. Cook on medium flame for two or three minutes and check if the batter is cooked on top.
7. Check the bottom of the Adai to see if it has turned golden brown in colour.
8. Flip the Adai, dribble few more drops of oil around it and cook for one more minute.
Remove onto a plate and enjoy the Split Moong Adai while it is hot and crisp.
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