It’s bright and sunny outside. Clear blue sky. The typical Pujo weather here in
Talking about Pujo, the other day my MIL was enquiring if I was done with my Pujo Shopping. I realized that I haven’t done “Pujo Shopping” for years now. Shopoholic that I am, I land up doing “ Pujo Shopping” every month!!! Retail Mania it is called, I am told. But isn’t that giving back to the community by helping boost the economy??? (LOL). J doesn’t think so though…
I remember, as a kid, Pujo shopping would be a major activity in our household which would commence 2 to 3 months before the Pujo. Mom used to make our dresses and so her hunt for the fabric and trims would begin. And of course our much awaited trips to the city (we lived in the so called outskirts) which was a merely 10 kilometer away, but in those days it was like going to a different planet.
Coming back to Adai, I learned this from a vegetarian tamil colleague of mine. She makes this quite often for her kids since it is a sure shot way of getting proteins into them. And it is quite simple to make and needless to say…Tastes Good !!!!
Soak about 3 cups of green whole moong dal over night.
Grind the soaked dal to a fine paste. Add the following to the dal before grinding –
- 1 or 2 Green Chillis
- Salt – as per taste
- ½” piece of Ginger
Add the following to the ground Dal mixture –
- 5 to 6 tsp of Chopped Coriander leaves
- 1 Medium Sized Onion (Optional) – Finely Chopped.
The consistency of the paste should be similar to the Dosa Batter. Should neither be thin nor too thick
Heat a Tava (Griddle). The tava has to be really hot.
Smear 1 tbsp of oil using the base of a cut onion or you could use a brush.
Pour a ladle full of batter into the tava and spead it in circular motion.
Cook on both sides.
I usually serve this with coconut Coriander chutney.
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