Kitchen Champions

For dough: Take 4 cups of water in a heavy bottom pan bring it to boil then add ghee, salt.. lastly add rice flour don't mix it just cover it with lid and cook on low flame for about 20 min... after that take a wooden or any spatula mix the flour gently without lumps... then transfer the mixture into plate and cool down then use the hands and then make a soft dough like chapathi dough grease some oil and keep it aside.. For inner filling(pooranam): Add some water in a vessel bring it to boil then add washed moong dhal in to it...half cook the moong dhal... don't cook it fully... then strain the water from moong dhal.. Take a kadai add some oil add some mustard seeds after it splits, add half split green chilly, curry leaves and assafoetida then add the half boiled moong dhal , salt.. mix it well lastly add sheared coconut 1table spoon switch of the flame .. Making Egg: Take a lemon size dough ... make it like a cup shape and fill the pooran in it and make it as egg shape.. arrange it in a oil greased plate then steamed it in a cooker for about 10 min ... then take it out and cool down it for about 5min For tempering: Now take a kadai pour 1spoon of oil and half spoon of mustred after it splits add 3 to 4 steamed eggs then add tamarind juice 1table spoon cover it with a lid for a min after that sprinkle some idly milagai podi and then switch off the stove... Now your traditional and very unique recipe of Arya vysya -Moong dhal stuffed egg is ready...very tasty ... I'm used a traditional method of Moong dhal stuffed egg... you also try this recipe and enjoy it... *Note: For one batch u have to temper not more than 4 eggs ... if add more eggs there is a chance to break down... **When you make a dough, if water is not enough sprinkle some hot water and then make a dough till you get a soft dough... Vegetarian Egg, Moong dhal Egg..., Pesalapapu Mutai...