Moong sprouts adai served as tapas with roasted tomato coconut chutney

Name: Moong sprouts adai served as tapas with roasted tomato coconut chutney
Yield: Two
Cuisine: Indian
Ingredients: 1 cup moong beans; 1 cup Dosa rice; 1 cup flat poha; Half cup whole urad dal (without skin); 1 tsp methi seeds; as per taste Salt; 1 pinch soda; 1 inch ginger; For spread; 2 tomatoes; 1 inch ginger; 4-5 chillies; Half cup shredded fresh coconut

The_Rx_Cook @the_rx_cook

Fusion recipe
South Indian cuisine
Spanish cuisine

The_Rx_Cook @the_rx_cook

Fusion recipe
South Indian cuisine
Spanish cuisine

Saved

Ingredients

Sprouting time 3 days Plus cooking thirty min.

Two

1 cupmoong beans
1 cupDosa rice
1 cupflat poha
Half cup whole urad dal (without skin)
1 tspmethi seeds
as per taste Salt
1 pinchsoda
1 inchginger
Forspread
2tomatoes
1 inchginger
4-5chillies
Half cup shredded fresh coconut

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Steps

Sprouting time 3 days Plus cooking thirty min.

1

Soak the moong or moth beans overnight.
2

Sprout them up.
3

Soak rice,poha, and urad dal with methi seeds separately overnight or 6 hours.
4

In a grinder add sprouts above soaked dal methi seeds rice and Poha and blend each one separately.
5

Also, grind ginger and green chili with this mixture.
6

Add salt as needed.
7

Add the pinch of soda and let this batter rest for half an hour.
8

Pour a small portion on a tawa and make adai dosa.
9

For the chutney roast tomatoes over the flame
10

Remove the skin once it is cold.
11

Add these tomatoes to a chutney jar and salt coconut ginger piece.
12

Grind well to get the required consistency.
13

Add water if needed.
14

Spread the chutney /spread on dosa and serve with toppings of paneer carrot and onion.