This weekend go to the traditional route to promote a healthy habit of consuming highly nutritious traditional food, I would like to bring the local dialect on the plate for breakfast, Mung dosa (green gram dosa/green dosa), the sound and taste is very very south Indian.
- Mung whole (green gram): 200gm.
- Boiled rice/par boiled rice: 50 gm.
- Salt: 1 tablespoon
- Cumin: 1 tablespoon
- Green chili: 3-4 no.
- Meetha soda: 1 pinch
- Ginger: 2-3” piece
- Onion: 1 no. (Medium size)
- Ghee (clarified butter)/Cooking oil /butter/: 50 gm
- Wash mung and rice each separately with water, so that all dust particles get removed properly, Soak mung and rice in separate bowl with double quantity of water for 5-6 hours or overnight.
- Grind the mung with equal amount of water to a fine and smooth batter in a ‘mixer grinder’. Keep aside.
- Grind the rice along with ginger and green chili with required quantity of water to a fine and smooth batter.
- Add the rice batter into mung batter with salt and pinch of Meetha soda mix bell, Cover the mixture; leave it for 1-2 hours (you can make instantly also) keep aside.
- Stir the batter with ladle, if required add some water to get the consistency so that it can be spread easily on the dosa tawa.
- Take a traditional dosa tawa/non stick dosa pan; apply few drops of oil on it.
- Pour ladleful of dosa batter on the centre of the tawa and quickly spread with circular motion.
- Let it cook from one side, spread ½ teaspoon of butter/ghee on the side and top. Spread onion on top.
- Wait for few minutes, the edges gets light brown in color and also get lifted from the edge. (You can cook only one side or flip it and cook both sides as you like).
- Now, cook till crispy brown color just begins, Transfer into serving plate ‘Mung dosa (green gram dosa/green dosa)’ is ready to serve along with coconut chutney, dry garlic chutney and Sāmbhar.