Commonly referred to a dosa in South India and a Chilla in Northern India.
This is easy and quick to make and apart from breakfast it can be used as a roti substitute
GREEN MUNG DAL DOSA
2 cups Green moong/ mung dal ( you can also used sprouts here)
1 green chilli
1/2 teaspoon jeera (optional)
½ inch ginger
1 pinch asafoetida (hing), optional
¼ cup chopped coriander leaves (optional)
Salt to taste
Coconut oil / olive oil for cooking
Onions, finely chopped
Green Chilli, finely chopped
MAKING THE BATTER
Rinse the moong dal and soak overnight in enough water
Drain and add the moong dal, ginger, green chilli, asafoetida, coriander leaves, and salt to grinder jar
Add a little water and grind to a smooth batter
The consistency should be similar to a dosa batter or thick milkshake
MAKING THE DOSA
On a griddle or flat pan put a few drops of oil and spread it with a cut onion, coating the pan evenly. Use a non stick pan when cooking with less oil.
Sprinkle a little water. If it sizzles your pan is hot enough
With a ladle, pour one ladle of batter onto the pan and use the back of the ladle to move in a circular pattern spreading the batter as you go outwards.
Sprinkle the finely chopped onion, green chillies onto the dosa.
Press the toppings into the batter to ensure it gets stuck to the batter as it cooks.
Flip and cook until both sides are crisp and browned.
Serve hot with mint chutney or tomato chutney
This dosa can be made with yellow moong dal, split green gram or sprouted moong dal.
If using yellow moon dal, soaking for 3-4 hours will suffice
Toppings are optional as the dosa can be had plain too.
You can store the left over batter in the refrigerator for upto 3 days.