Whole Moong Adai

In the state of Tamil Nadu, you can have a good hearty breakfast of Adai.  And in the neighbouring state of Andhra Pradesh, you can one that is as filling in a Pesarattu - the whole moong or green gram dosa.  If you combine the two as in the recipe that follows, you still get a good hearty meal, which to me felt easy on the tummy as compared to both.  I have christened it the Pesaru-adai.   I found this recipe when I was browsing old posts in The Chef and her Kitchen.   It has been slightly modified.

Raw Rice - 1 measure
Whole moong ( Green gram) - 1/2 measure
Black gram dal (Urad dal) - 1/2 measure
Red chilies - few - to taste
Asafoetida - large pinch
Salt to taste
Onions - finely chopped (optional)
Oil - for making the dosa

Soak rice, moong, urad dal for a few hours
Grind to a fine paste with chilies, salt and hing ( Adai is generally ground to a coarse paste, but we like it this way)
Add onions to the batter.
Heat a pan.
Smear with oil
Spread the dosa batter to make a thin round dosa/crepe
Preferably cover the dosa so that the upper side also gets partially cooked.
Allow the underside to brown.
Flip and keep for a minute or two.
Remove from pan.

Serve hot with chutney, powdered jaggery and ginger pickle

I had some batter left and I put that into the kuzhiappam pan and had that as a snack.