Moong Dosa with Flaxseeds (பாசிப்பருப்பு அடை)

This is a very easy dosa. No fermentation, No mess. All you need is a minimum of 3 hrs notice to soak the dhals. Perfect for a snack or tiffin. Just use a mixie to grind. The given measurement will make 10 mini thin tasty dosas.

• Soak 1 cup of split moong dhal (பாசி  பருப்பு ) and 1/2 cup of raw rice (பச்சரிசி ) in 2.5 cups of water for minimum of 3 hrs
• Optional: you may soak 3 red chillies (deseed them if you want)  along with the dhals
• Grind the dhals (and red chillies if any) using the drained water into a fine paste
• If you are grinding with red chillies, coarse grinding the chillies will give nice texture to the dosa
• Add salt per taste and adjust the batter consistency similar to regular dosa batter
• Make dosa the regular way.. that is spread from center to the sides in circular motion
• Optional: You may sprinkle a pinch of finely ground flaxseeds like you sprinkle onion for onion dosa 
• Optional: OR..You may mix 1 tbsp of finely ground flaxseeds to the batter and make the dosas too
• Add few drops of oil along the sides
• The dosa will take few seconds more than regular dosa to get the nice brown color
• Once the bottom is evenly colored, flip the dosa and cook for few more seconds
• The flipped side will not color like the previous side but that is normal
• Thin dosas will come out soft whereas thick ones will taste like adai. Just go with your preference
• This dosa goes well with idli podi or any spicy gravy or spicy sambar

VARIATIONS:

1. You may season oil with mustard seeds, cumin seeds, chopped onion, red chillies, curry leaves and mix with the batter and make dosa
2. You may add 1tbsp of finely powdered jaggery to the batter (instead of soaking and grinding red chillies along with the dhals) and make sweet dosa as a snack. Make sure you add very very little salt in this case.