Moong Dal Dosa

A quick, tangy-free instant dosa made from moong (mung bean) flour, with a fragrant mustard seed and ginger-chili tempering mixed right into the batter.

Ingredients

• 2 cups rice flour (arisi maavu)

•  1 cup moong flour (paasi paruppu maavu)

• 3 cups water (thanni)

• 1 tablespoon mustard seeds (kadugu)

• 1 green chili (pachai milagai), finely chopped

• 1 teaspoon grated ginger (inji)

• ½ teaspoon cumin seeds (jeeragam)

• 1 tablespoon oil (ennai), for tempering and frying

Instructions

1. Mix the moong flour, rice flour, and water together by hand until smooth, breaking up any clumps. The batter should be thinner than a regular dosa batter but still look thick when poured.

2. Heat the oil in a small pan over medium heat. Add the mustard seeds, cumin seeds, ginger, and chili. Cook until fragrant and the mustard seeds pop.

3. Pour the tempering into the batter and mix well.

4. Heat a dosa pan over high heat until a few drops of water sizzle immediately on contact.

5. Turn the heat to low. Pour the batter in circular motions from the outside in, using about 3 scoops without overlapping.

6. Add a little oil around the edges as it fries, then flip like a dosa once the bottom sets.