As a kid mom always made these dosas with yellow moong dal and I never liked them. Once I got married and came to US, my in laws came to visit us years ago and FIL is a diabetic. I thought of trying the green moong dal dosas and everyone loved them.
I serve it along with Upma and Allam Pachhadi and absolutely love the combination.
Soaking Time: 6-8 hours
Preparation Time: 10 minutes
Cook Time: 2 minutes per dosa
Pesalu/ Whole green moong dal : 1 1/2 cups
Green Chilies: 7
Ginger : 2" piece chopped
Onion : 1 large chopped finely
Jeera/Cumin : 2 tsp
Ginger : 2" piece chopped finely
Wash and soak dal for 6-8 hours.
Wash dal again, drain all the water. Add green chilies, Ginger and dal into a wet grinder or a blender and grind into a smooth batter. Don't add too much water.
The batter should be used immediately to make dosas.
Heat the dosa tawa, spread some oil and rub it off with a paper. Sprinkle some water, lower the heat and pour in a laddle of batter onto the tawa. Spread like dosa, add onions, Ginger and cumin, add some oil around the dosa and roast it till golden.
Serve hot with Upma and or Ginger pickle.
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