Mochai paruppu or field beans are rich in proteins. I generally buy a good quantity when in season and store them in freezer.Yesterday i bought some fresh mochai and decided to cook adai with it. I have seen my mother cook this recipe.She is a great cook and dishes out exotic dishes.The little knowledge about the recipes that i have is definitely from her. I love the texture and the taste.This is how we prepare it:
INGREDIENTS
Raw rice 1 cup
red gram dhal 1/4 cup
mochai/ field beans 1 cup
grated coconut 5tbsp
water 2 +1/2 cups
FOR SEASONINGS
Oil 2 tsp
mustard seeds 1 tsp
curry leaves few
asafoetida 1/2 tsp
red chillies 3 to 4(broken into small bits)
PREPARATION
Dry grind the rice and dhal together into a coarse rava and keep aside
In a pan add little oil and when it heats up , add mustard.
When mustard splutters add all other seasonings
Now add 2 cups of water and let it boil for 1 to 2 minutes
When it starts boiling add the rice dhal mixture together with salt and cook it in medium flame
If necessary add the remaining water too(if the mixture is very dry add the remaining water)
When half cooked add the cooked field beans together with coconut gratings,cook with the lid on the pan till all the water is absorbed.This will look like upma.Now let it cool.
Take a ball of this cooked mixture and shape it like a cutlet .Use your palm or a polythene sheet to shape the adai
Fry on a hot tava with little oil on both sides.
If you want it more crispers add little more oil and fry for a longer time. My daughter loves when it is this crispy
Serve warm with chutney of your choice
I thought this is a perfect entry to MY LEGUME LOVE AFFAIR(MLLA)#25 hosted by Siri started by SUSAN OF"THE WELL SEASONED COOK"
Labels: ADAI, FIELD BEAND, MOCHAI, TIFFIN
