Ingredients:
Whole moong beans – 200 gms,( picked, washed, and soaked for minimum 6 hrs/ over night),
Raw rice – 2 tablesp, washed and added to moong beans,
Salt,
Onion – 2, medium, sliced very fine ,
Green chilli – 2, chopped fine,
Chopped ginger – 1/2 tsp,
Curry leaves – few ,finelly chopped,( optional ),
Chopped coriander leaves – 1 Tablesp,
Jeera – 1/4 tsp,
Oil to prepare dosa.
Method:
1).wash the beans + rice once again, add salt, little water and grind it into a very fine thick paste. Add little water if necessary. Keep it aside. ( It should not be like normal dosa batter).
2).Mix onion, chilli, jeera, coriander into a small bowl and keep it ready.
2).Heat a non stick pan, drizzle 2 drops of oil, lower the flame to low medium , rub the pan with a piece of onion. Pour a laddle full of batter and spread it into a thin round.
3). Sprinkle chopped union etc, press them little with dosa turner. Drizzle oil over the edges and centre. Keep the flame little high and turn it when lower part is cooked. Keep the dosa for few seconds and remove it onto a plate. ( Not cassarole/ hotbox or container ).
4).Prepare all dosa in the same way. Serve it with mouth watering allam chutney or coconut chutney.
5).I serve this dosa plain with suji upma or garnishing of onion etc without upma .
Tips:
These are important.
a).You should never put the crispy moong dosa in hotbox or container. Within no time it becomes soggy and not enjoyable. These dosa are to be served from pan to plate.
b).Do not keep the batter for next day. Better use it within 6 hrs even if it is kept in fridze. ( as it turns sour ).
c).You can add ginger,green chilli along with salt with beans while grinding for little variation.
d).Adding rice to beans gives crispy ness to dosa.