Green Moong Dhal Adai

Ingredients:

Green Moong Dhal	1 cup
Idli Rice or Boiled Rice	2 cup
Red Chillies	8 – 10
Ginger	2 inch piece
Cumin	1 tsp
Curry leaves	few
Salt	2 tsp or to taste
Rice flour	3 tbsp (optional)

Ingredients for tempering:

Onion	1 big
Green Chillies	2 or 3
Curry leaves	few
Mustard	½ tsp
Cumin	½ tsp
Oil	1 tbsp

Method:

1. Wash Moong Dhal and Rice together well by repeating 2-3 times.  Wash Red chilli. Soak Moong Dhal and Rice together in enough water. Soak Red Chilli seperately in half cup of water. Soak everything for 8-10 hours.
2. Now start preparing the Adai Batter. Scrap out the skin of ginger and wash. Wash curry leaves. In a mixie jar place soaked Red chilli ( save the soaked water ), ginger, cuinmin and curry leaves. Add half of soaked Red chilli water and grind into a coarse paste. Now drain water from soaked dhal-rice mixture ( discard the water) and place half portion into the ground red chilli paste. Add half cup of fresh water and grind into a smooth to coarse batter ( the batter should be neither smooth nor coarse). Batter should semi thick. Adjust the water according to that.
3. Transfer into a bowl. Grind the remaining dhal-rice mixture and pour into the already ground mixture. Add salt and mix well.
4. Now start for tempering the batter. Chop onion and green chillies into fine pieces. Heat 1 tbsp of oil in a kadai. Add mustard and allow it to splutter. Add cumin and allow to crack. Lower the flame and add chopped onion and green chilli, fry till pink. Now add curry leaves and fry for few seconds. Immediately transfer into the batter and mix well. 
5. If the batter appears thin add 2 to 3 tbsp of rice flour, mix well and keep aside for 10 minutes and then you can make Adai. If the batter appears thick, then adjust with water.
6. Adai should be prepared immediately or  batter can be stored in the fridge immediately after grinding. Next day you can do the tempering. Do not ferment.

Tip: 

• While tempering, grated carrots or chopped greens can be sauted along with onions and added to the batter.
• Do not over heat the pan. Make Adai when it is in medium hot. Non-stick pan is better to use.
• Can be served along with Tomato-green chilli chutney or Onion tomato chutney.