Tuesday, September 21, 2010

Mung Dal Dosa

• 1 1/2 cups mung dal
• 1 green chili chopped
• 1/4 inch piece ginger chopped
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon salt
• Oil
• Brown rice powder – 2 tbsp

Soak dal in sufficient water for at least four hours.

Drain the water. Blend dal, rice powder, green chilly, ginger  and a couple of tablespoon of water together and make a smooth batter.

Mix salt and cumin seeds in the batter. Add a little water  to make the batter consistency like pancake batter.

Use a cast iron 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.

Next,  pour about 1/2 cup of batter over center of the skillet and spread evenly with the back of a spoon.

When the batter start drying , put 1 teaspoon of oil and spread over gently using a flat spatula. Wait about 30 seconds flip 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 with sambar or chutney.

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