01 November 2012

Curry leaves & ginger adai

It's so green because of the amount of curry leaves and the skin on the moong beans. I used moong beans, split peas, Tuvar daal, urad daal, masoor daal, and a few spoons of sprouted brown rice. I ground the batter with as much ginger as I could get my hands on. It's almost spicy from the ginger. Very tasty.

Edit: The first image shows how brown the back of the adai should be. Do not try to cook adai or dosa over high heat. Use medium heat at the most.
Serve with cabbage curry.