Makes about 12 dosa
This is a very easy tiffin item. And all the more healthy. It is made with whole moong dhal and if you make it with sprouted moong, it is highly nutritious. For some of us, this may be an acquired taste but it is worthy. No need to ferment the batter. With the right side dish, this is a very tasty dosa and an andhra special. Ginger Chutney aka Allam chutney & Coconut Chutney make the best sides for this item.
This is a very easy tiffin item. And all the more healthy. It is made with whole moong dhal and if you make it with sprouted moong, it is highly nutritious. For some of us, this may be an acquired taste but it is worthy. No need to ferment the batter. With the right side dish, this is a very tasty dosa and an andhra special. Ginger Chutney aka Allam chutney & Coconut Chutney make the best sides for this item.
- Soak 1 cup of whole green moong dhal, 1/2 cup of raw rice in enough water for atleast 6 hours. I soak them overnight. You may even sprout grains (I did mine).
- Drain the water and grind the grains with 3 tsp of chopped onion, 1 inch ginger, 1 green chilly, 1 tsp cumin seeds, salt per taste
- Let the batter be a fine paste and that of regular dosa consistency
- Pour the batter onto a hot non stick pan and spread like you make regular dosa with a laddle
- Drizzle drops of oil to the sides and sprinkle chopped onion, cilantro leaves over the dosa
- When the bottom side is golden brown , flip the dosa and leave for few seconds
- Remove the dosa and serve hot with Ginger Chutney and Coconut Chutney
Thenu - should I ferment the batter or I can use it immedietly after grinding? Pl let me know - Thx Priya
ReplyDeleteHi Priya,
ReplyDeleteYou can use it immediately after grinding. If you want the dosa to brown, you may leave it for an hour or so after grinding. Generally, you don't have to ferment the batter. Besides, when you soak the lentil well and then grind, the dosa will come out great.