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Vegetable Moong Dal Adai Recipe

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A healthy breakfast recipe made with soaked and ground moong dal, mixed vegetables, and spices. The Moong adai can be served as is; no chutney or side dish is required for this moong dal adai.

  • Total Time: 2h15m
  • Yield: 6 adai 1x



1/2 cup split moong dal
1/2 cup cabbage, finely chopped
1/2 cup grated carrot
1/4 cup onion, finely chopped
1/4 cup tomato, de-seeded and chopped
2 green chillies, finely minced
2 tablespoon coriander leaves, finely chopped
1 sprig curry leaves, finely chopped
1/2 tablespoon ginger, minced
1/4 teaspoon turmeric powder
1/4 teaspoon cumin seeds
1/4 teaspoon asafoetida
3/4 teaspoon salt
3/4 teaspoon sugar
Vegetable oil to grease the griddle


Wash and soak the moong dal for a couple of hours. Drain the water used for soaking and grind it to a paste adding very little water. Make sure to grind the dal to a thick batter.
Add in all the chopped veggies and mix well to combine.
Heat a griddle until hot. Sprinkle little oil to teh pan. Scoop 1/3 cup of the batter onto the griddle. Flatten the batter. Sprinkle oil on top of the adai. Cover the pan with a lid and cook on a low flame for 3-4 minutes.
Flip the adai and cook for couple of minutes more.
Remove the adai from the pan and serve.

  • Author: Suguna Vinodh
  • Prep Time: 2h
  • Cook Time: 15m
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