Monday, June 11, 2012
Kancheepuram Dosa / Savory Lentil Crepes
Green Mung Beans / Yellow Split Moong Dal - 1 cup
Urad Dal / Black Gram - 1 cup
Cumin Seeds - 1/2 tsp
Fresh Ground Black Pepper - 1/2 tsp
Roasted Cumin Powder - 1 tsp
Asafoetida - 1/2 tsp
Curry Leaves - 5, finely chopped (optional)
Cilantro - a handful, finely chopped
Turmeric - a pinch
Green Chillies - 4, finely chopped
Ginger - 1 inch piece, grated
Onion - 1/2 cup, very finely chopped
Salt - To Taste
Soak the Moong Beans and Urad Dal together for at least 6 hrs or overnight.
Drain the dals, wash with clean water and grind it into a smooth batter with very little water till it is fluffy. Add salt to taste and mix well with hand and keep the batter, loosely covered, inside a cool oven to ferment for 6 to 8 hours.
After the batter has fermented, add black pepper, cumin seeds, cumin powder, turmeric, asafoetida, curry leaves, ginger, green chillies, chopped cilantro, chopped onion, a little water to make a pancake like batter.