These healthy and nutritious breakfast are just right to start your day. They are made of whole moong dal, whole urad dal and brown rice. Some coriander stalks, ginger and green chilies are ground along with the lentils & rice to add some intense flavour to the dosa. Chopped onions and idli podi (gun powder) too, can be sprinkled over the dosa while frying to make onion dosa / uttapams. Relish them hot with some coconut chutney and sambar.
- 1/4 cup whole moong dal (green gram)
- 1/4 cup whole urad dal (black gram)
- 1/4 cup brown rice
- 1/4 tsp. fenugreek seeds
- handful of coriander stalks, chopped
- 1" ginger, chopped
- 2 green chilies
- 1/4 tsp. asafoetida
- salt to taste
- oil to shallow fry
- coconut chutney & sambar to serve
Soak the moong dal, urad dal, rice and fenugreek seeds overnight. Drain. Add ginger, green chilies, asafoetida, coriander stalks, salt and required quantity of water.
Grind to a paste and the batter should be of pouring consistency. Keep aside. There is no need to ferment.
Heat a non-stick tawa (griddle) and add few drops of oil. Spread evenly and then sprinkle some water. After it sizzles off, wipe clean with a tissue paper.
Drop a ladleful of the batter and spread it in a circular motion with the back of the ladle into a round pancake. Drizzle some oil around the edges and over it.
Cook on one side for a minute till it is lightly browned. Flip it over and cook the other side too. Remove on a plate and continue making similar dosas with the remaining batter. Serve them hot with chutney and sambar.