Monday, October 13, 2014
Green Moong Barley And Oats Adai With Asparagus Chutney
2 cups Green Moong/ Whole Green Gram
1 cup Barley
1 cup Oats(dry roasted and ground to fine powder)
1/2 tsp Cumin seeds
1 tsp grated ginger
2 Green chilly
Salt as per taste
Soak moong, and barley for 5-6 hours or overnight. Except salt grind rest of the ingredients to a fine batter, add salt and mix the batter well.
Heat a tava/griddle splash some water and pour the dosa batter in a circular motion, keep it slightly thick, cook on both the sides until done, this will take 3-4mins.
I don't use oil to cook my adais and dosas as I use a non stick tava.
You can even set aside the batter for an hour and prepare the adais later. If the batter is too thick, add little water and make it slightly thin and prepare your adais.
Moving to Asparagus Chutney, this is the first time that I am trying asparagus, and thought I would prepare a chutney to pair up with the above adai, Voila!! the chutney turned out to be super tasty.
To know more about Asparagus click here
For Asparagus Chutney
8-10 Tender Asparagus
1 tsp each chana dhal and urad dhal
6-7 Dry red chilly
1 medium size onion
1/2 tsp Mustard Seeds
Salt as per taste
Oil 1 tsp
Dry roast chana dhal and urad dhal separately for 3-4 mins on low heat until it turns light brown, set aside and roast the finely chopped onion until it turns pinkish, now roast the dry chilly and asparagus until asparagus softens.
Cool the roasted items and grind to fine paste adding salt and little water.
Heat oil and splutter mustard seeds, pour this on the prepared chutney and serve.
Since I have prepared my adai and chutney with just a tsp oil, it is a healthy dish aswell, with minimal use of oil. You can prepare these yummy adais for your breakfast or dinner.
I am sending this to Srivalli's " Come join us for breakfast"