I just loved the texture of Mung dosa- thick, spongy and soft! Imagine the taste when it is slathered with coriander peanut garlic chutney! Both make a perfect pair.
I found this recipe from a cookbook.
Mung Dal Dosa
Soak these in water for 2 hours:
Mung dal(yellow)-1/2 cup
Boiled rice or Sona masoori rice-1 cup
Fenugreek seeds-1 tsp
Green chilli chopped-1
Chopped ginger-1 tsp
Sour Yogurt-1/3 cup
After soaking the dal and rice, rinse and grind along with red chilli, salt and hing with some water to a coarse paste. The batter should be of dosa batter consistency-neither too thick nor too thin.
Add rest of the ingredients and mix well.
Heat a flat griddle. Spread some oil. When the griddle is hot, pour a ladle full of batter and spread it in circular fashion. Drizzle oil around the corners. When one side turns golden brown, flip and cook the other side.
Coriander peanut chutney
Coriander leaves-a handful
Roasted unsalted peanuts-2 tbsp
Grind all the ingredients to a smooth paste adding some water.