This recipe basically from Andhra, i learned this recipe from one of my close friends. I tried this recipe today, it is so yummy
Ingredients:
- 4 cups moog dal ( green )
- ½ cup rice
- 12 to 15 green chillies
- 4 to 5 medium- sized onions , finely chopped
- A piece of ginger ( about 2 cm long ), finely chopped
- 5 tablespoon cumin seeds
- Salt to taste
- Cooking oil ( sesame preferably ) or ghee
Method:
- Soak the moong dal and rice for four to five hours. Grind them together to a coarse paste to obtain a thick consistency. Set aside.
- Mix the chopped onion , green chillies and ginger along with the cumin seeds and set aside.
- Heat a thick, flat griddle. ( To check readiness, sprinkle a few drops of water on the pan , they should sizzle and evaporate immediately )
- Smear a very tiny quality of oil all over the pan. Spread some of dal – rice batter on the pan to form a round shape. Since this is thicker than the normal dosa batter, it needs to be patted out carefully and slowly. Use the back of a ladle to spread it as thin as possible ( but slightly thicker than the normal dosa ).
- Drizzle some oil ( or ghee ) all round the batter as well as on the top.
- Spread the chopped pieces of ginger , onion and green chillies and the cumin seeds on the batter , ( so they get well – embedded in the batter , that is why you need to chop them so fine ).
- Cook on medium heat till the underside become brown.
- Flip carefully ( it’s normal for a few pieces of onions or ginger to fall off during this process ) and roast the other side.
- Turn over again and roast for a few seconds more. Serve hot with coconut chutney , or a dip made with a mixture of fresh yogurt and Andhra mango pickles.