Chickpea Adai With Bell Pepper Chutney

I love adai as they are healthy n filling too,recently I had soaked chickpea in my fridge so by soaking the remaining ingredients I prepared this adai in two hrs ,with this I made bell pepper chutney too n its a lovely combination .So here is the recipe

Ingredients:

• 1 cup chickpea (soaked for 6-7 hrs)
• 1/2 cup mung dal/lentil
• 1/2 cup toor dal (split red gram/lentil)
• 1/2 urad dal (split black gram/lentil)
• 1/2 cup chana dal (brown chickpea lentil)
• 1/2 cup rice
• 2 chopped green chillies
• 1/2 cup chopped onions
• 1/2 cup chopped cilantro
• 1/2 tsp cumin seeds
• 1/8 tsp hing (asafoetida)
• salt to taste
• 1/2 tsp oil for each adai

Cooking Procedure

Soak mung , toor n channa dal together in a bowl with 3 cup water for 2 hrs n also soak rice n urad dal in another bowl with 3 cups water.

After 2 hrs take the first bowl rinse n grind the lentils along with soaked chickpeas.Then grind the soaked rice n urad too to a coarse paste. And then mix all the grinded paste to a semi solid batter. Add hing,salt,chopped green chillies,cilantro n cumin seeds. Mix nicely n ur adai batter is ready

Heat a tava and pour one cup adai batter at the centre n spread it into a circle with circular motion to about 8 to 10 inches then pour half tsp oil around it n sprinkle some onions n chilli flakes on top of it , after 1 to 2 min(once it golden brown) flip it over n let it cook for another one min. Serve hot with chutney .

Bell Pepper Chutney / Dip

Ingredients

• 1 big size bell pepper
• 1/4 cup onion
• 1 tsp chopped ginger garlic
• 1/4 tsp turmeric
• 1 tbsp chopped cilantro
• 1 tbsp chopped mint leaves
• 1/4 tsp concentrated tamarind
• 2 split green chilli
• 1 tsp oil
• salt to taste

For tempering

• 1/2 tsp oil
• 1/4 tsp mustard seeds
• 1 spring curry leaves
• pinch of hing (asafoetida)

Cooking Procedure

Heat oil in a pan ,add onion ,ginger garlic,turmeric n stir till onion become translucent n then add bell pepper n green chilli n fry for 4 min or till its rawness gone .Mix all the remaining ingredients n keep aside for cooling ...once it comes to room temperature blend the mixture to a nice paste by adding little water .

Heat oil in a pan add mustard seeds n hing n once it splutter add curry leaves.Then add the tempering to the chutney n serve this chutney with the yummy adai or with hot rice.

I am sending this yummy dish to

CWF: LB - Chickpeas hosted by Nithu and started by Kiran

And to the healthy event Only-Low oil or Low Calorie hosted by Priya n Started by Pari

Jagruti's wonderful event Complete My Thali( CMT ) - Chutney

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Tag: Adai, Dosa, Chickpea, Lentils, Bell Pepper, Bell Pepper Chutney, Bell Pepper Pachadi, Bell Pepper Dip, Vegan Recipe, Diabetic Food