Moong Dal Dosa, Pasi Paruppu Dosai

Below recipe by Mullai

Ingredients

To Soak

• 1 cup Split Yellow Gram / Split Yellow Moong / Green Gram

• 1 tablespoon Raw Rice / Pachai Arisi optional

To Grind & Make Dosa

• 3 small Green Chilli

• 1 inch Ginger

• 1 tsp Cumin seeds

• 1 tsp Salt or to taste

• 1 & 1/2 cup Water to grind

• 1/4 cup Oil to make 12 dosa

Instructions:

Soak

• Soak split yellow gram / moong dal along with raw rice in enough water for 20 minutes in warm water.

• If time permits soak in room temperature water for few hours.

• Rice is optional and is mainly added to bind the batter and also to give a crispy finish for the dosa. If you prefer soft dosa, then skip rice.

Grind

• Wash the rinse the soaked dal and drain all the water.

• Take the soaked dal and rice in a mixer jar.

• Add green chillies, ginger, cumin seeds, salt and the exact measure of water mentioned.

• Grind to make a batter which is not thick nor thin. The above water measure should be enough to bring it to the right batter consistency.

Make dosa

• Heat a iron pan or non stick tawa. Pan should be at the right temperature heat level. Too hot will make the batter stick and smudge burning the dosa at the base. Not too hot pan will be make the dosa hard and to crisp that it will break while flipping.

• Scoop a ladle of the batter and pour in the center of the tawa. Spread it in a circular motion from the center to reach the outer corners of the pan in uniform motion.

• Drizzle some oil and cook for a minute.

• When it browns a bit, flip to the other side and cook for another minute.

• Flip again & fold.

• Remove dosa from pan and serve hot with choice of chutney!