Moong Dal Dosa
- 1 cup washed moong dal
- 1 green chilly chopped
- 1/4 inch piece ginger chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- 6 tablespoons of oil
Wash the dal in water several times or until the water appears clear. Soak the dal in 4 cups of water for at least four hours.
Drain the water. Blend the dal, green chilly and ginger together and make a smooth batter. While blending, add two to three tablespoons of water. Note: The batter blends smoother with less water.
Mix the salt and cumin seeds in the batter. Add water as needed. The total water added will be about a half cup.
Use a non-stick flat skillet and place the heat on medium-high. You can check if the skillet is ready by putting a few drops of water on it. If the water sizzles right away, the skillet is ready. Now pour about 1/2 cup of the batter mixture and spread evenly with the back of a spoon. Starting from the center, spiral outwards until it is evenly spread, about 6 inches in diameter.
Pour 1 teaspoon of oil over the spread dosa and using a flat spatula, evenly distribute the oil all over the dosa. Wait about 30 seconds or until the dosa turns a golden-brown color. From the bottom, flip the dosa with a spatula, just as you would a pancake. Let the other side of the dosa cook for about one minute, or until golden-brown in color.
Serve the dosa folded with dry aloo subhji or you can fold with your favorite cheese. You can also serve with any chutney (i.e. coconut or cilantro chutney) or with yogurt.