Green Gram Dal Dosa

 

Back after a long time, with a healthy dosa recipe.  I know some might say its pessarattu.  Yes you can call it so, but each and every one has a different way of making their pessarattu batter.  I prefer to call it a healthy green gram dal dosa.  A dosa which is very famous in Andhra cuisine.  But, like I said every household has their own variation of making one.  Some use rice along with the green gram dal or some make it with only green gram dal.  This dosa does not have urad dal/ black gram dal.  Of course there are a few ingredients that go while grinding the batter, that make this dosa a very flavourful one.  A great way to begin your day with this dosa.  You can also have it as an evening snack though.  There are times when we skip our usual dinner for this healthy option.  So let's check out the ingredients and procedure to make this one.

INGREDIENTS:

Green gram lentil/whole moong dal	1 cup
Ginger	1 inch
Green chillies	2 nos
Coriander leaves	2  tbsp
Cumin seeds	1/2 tsp
Water	To grind about 1/2 cup
Semolina/sooji/rawa	1/2 cup
Salt	1 tsp or as per preference

METHOD:

1.       Soak the green gram dal for 4 hours.

2.       Drain the water and transfer the green gram dal to a mixer and grind it along with ginger, green chillies, cumin seeds, coriander leaves and very little water (about 1/2 a cup).

3.       Add the semolina and mix well taking care no lumps are formed.  Add another 1/4 cup water.  The batter should fall off easily of the ladle.  The batter shouldn't be very runny.   Add salt and mix well.

4.       Heat a tawa/griddle, lower the flame to medium.   Add a little oil and pour the dosa batter on the tawa.  Pour a little oil on the sides.  Once it is cooked or get a golden colour on one side, (this should take about 3 minutes) flip the dosa.  Let it roast/fry for 2 minutes.

5.       Serve hot with the chutney of your choice.

NOTES:

1.       This dosa batter does not need fermentation.

2.       You could use soak rice separately for 2-3 hours and grind it along with the green gram dal and use it instead of semolina/sooji.