Ingredients:
- 1 cup whole green moong
- 1/4 cup of raw rice
- A small piece of ginger (I use an extra generous amount)
- A small bunch of coriander leaves
- 2 cloves of garlic
- 2 green chillies
- 2 tbsp of oil, for the dosa while cooking
- 1/4 cup of minced onions for garnish
Procedure:
- Soak the moong dal and rice together overnight. Grind together with rest of the ingredients (ginger, garlic, some of the coriander) and some salt + water. Consistency is the key: The batter should be little coarse and not too watery (a bit on the thicker side - more thicker than regular dosa batter)
- Heat a pan and spread one ladle-full of batter into a dosa
- Sprinkle some oil and spread the minced onions, coriander, green chillies on top
- Cover it with a lid for few mins, turn over carefully once bottom side is golden borwn and again toast for few mins
- Serve with ginger chutney/ pickle
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