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.

Heat an iron skillet. Brush with oil and pour a ladle full of the batter. Spread with the back of the ladle. Add a few drops of oil to the edges of the dosa.

Cook till the bottom browns. Flip and cook on the other side till brown and crisp. Serve with your favourite chutney.

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