Ingredients:
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.
Enjoy!!!
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