Tuesday, November 15, 2011
Green Gram Dosa
Recipe : adapted from my eldest sister's Green Gram Dosa recipe
1 cup green grams
1/3 cup rice
pinch of salt
1 small onion, quatered
1/2 inch piece ginger , sliced
a small bunch coriander leaves or use a few curry leaves to vary the taste
1-2 red chillies, deseeded
1. Wash green grams and rice till the water runs clear. Leave to soak in water for atleast 4 hours or over night. Drain water, give a rinse and grind in batches till nice and smooth. Use little water , about 2 tablespoons per batch to help it grind.
2. After you grind the green grams and rice, pour it into a bowl add a pinch of salt and cover with a cling film and leave it to ferment a little for an hour or 2 .
3. While you wait, grind onions, ginger, chilli and coriander leaves( or curry leaves ) to a paste. Mix this into the previously ground green gram and rice mixture. The batter should not be too thick ( you wont be able to spread it out thinly) or too thin.
4. To make a nice thin dosa without burning or making a big mess, you need to be prepared before making them. Get a large , non stick frying pan, some oil in a small bowl with a piece of kitchen towel or a pastry brush in it, a damp kitchen towel ( clean one).
5. Heat the frying pan over a medium flame , once its hot, brush with oil using kitchen paper or brush, lift pan away from fire and pour the batter using a ladle. Use the back of the ladle , and spread it out in a circular motion. Try to spread it out as much as you can, , place back on stove and let it cook through, flip to other side and then remove. Wipe the pan with the damp towel to cool the pan and then brush with oil and repeat making dosa. Check out the link here to learn more on how to make dosas.
Serve with a dry curry and enjoy.
Sending this to Priya's Cooking with Seeds event :mung beans , event.