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Moong Daal - Rice Adai (Chila)


Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife

Moong Daal - Rice Adai (Chila)


Moong Daal - 2 cups
Raw rice - 1 cup
Shredded Bottlegourd (Lauki) - 2 cups
Water - as required
Salt - 2 tsp or as per taste
Green chilli - 2-3 minced or as desired
Ginger (grated) - 1 tbsp
Oil - as required for making adai/chila

Method of Preparation

1. Soak moong daal and rice together, in sufficient water, for 4-5 hrs.
2. Drain and grind to a fine paste, using water as required, to get a thick dosa like batter.
3. Add shredded bottlegourd, salt, green chilli and ginger. Mix well.
4. Heat a non-stick tawa, spread one ladleful of the batter to make thick adai of 6" diameter.
5. Add a few drops of oil on top and around the circumference.
6. Cover and cook on medium heat, till the adai is cooked through the thickness and
    one side is browned as desired.
7. Lower the heat, flip and allow the other side to brown as desired.
8. Serve hot with coconut chutney or peanut chutney.

Notes & Tips

1. The taste can be further enhanced by adding tadka to the batter. For this, you may heat 2 tbsp of oil in a small pan, crackle 1tsp of mustard seeds in it and add a few crushed curry leaves. Pour this into the batter and mix well. This yields tastier and crispier adais.

2. You can also use a combination of daals instead of only moong daal, e.g. 1/2 cup each of moong, urad, arhar and chana daals with 1 cup of rice.

3. This is a popular breakfast of Tamil Nadu. It does not require a long lead time like Dosa or Idli, as there is no fermentation taking place