Monday, 24 October 2011



1)    Green gram (moog) – 1 kg.

2)    Fresh coconut – ½
3)    Hot green chilies – 6 Nos.
4)    Ginger – 1 inch piece
5)    Onion – 200 gm.
6)    Curry leaves – 2 sprigs
7)    Salt – 1½ teaspoons
8)    Coconut oil to grease the pan for each dosa
To make the batter:
Soak the green gram for 3 hours. Wash and drain. Grate the coconut. Peel and chop the ginger. Pull out the leaves from the sprigs of curry leaves.
You can use a 2 litre wet grinder or a food processor to make the batter. The wet grinder batter is tastier. Put the green grams, the grated coconut, 5 green chilies, the ginger, the curry leaves and the salt into the wet grinder. Grind to super fine paste adding a little water from time to time.
While the batter is being ground, peel the onions and chop to super fine pieces together with the remaining chili and set aside. The consistency of the green dosa batter should be that of ordinary dosa batter or pancake batter.
To Make:
Set a thick cast iron flat pan on the stove. Do not use a non–stick pan. Also, use only coconut oil to grease the cast iron pan. No other oil and no other pan can give the green dosa its unique flavor and taste.
As soon as the pan is hot, grease it and pour a small ladleful of batter. Spread the batter using the bottom of your ladle starting from the center and working smoothly to the sides in ever widening circles so that you get a perfectly round dosa. Cover with a lid or cloche and cook for 30 seconds on low heat. Lift up the cloche and lightly sprinkle the onions and chili on top. Cover again for another 30 seconds.
If you like your green dosa soft, lift it out using a flat triangular shovel headed trowel of thin stainless steel or of iron and serve hot. If you like it crispy, keep on low heat until the underside is brown and then serve hot. If you do not like onion or chili toppings, you can omit it. Green dosas are highly nutritious, protein rich and quite refreshing.

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