Ingredients
1/2 cup rice
6 red chillies
2 cup moong bean sprouts
Salt to taste
1/4 tsp asafoetida
Curry leaves
Oil for cooking
Method
Wash and soak rice for half an hour.
Grind the red chillies, soaked rice & the mung sprouts to a batter of coarse consistency.
Add the salt & asafoetida to the batter.
Finely chop the curry leaves and add to the batter.
Heat a nonstick dosa pan & spread one & a half tablespoon of the batter on it to form a medium sized dosa.
Dribble a little oil along its edges & let it cook for 1/2 minute.
Flip the dosa and cook on the other side. Both sides should be golden brown.
Serve hot with freshly made mint chutney.
1/2 cup rice
6 red chillies
2 cup moong bean sprouts
Salt to taste
1/4 tsp asafoetida
Curry leaves
Oil for cooking
Method
Wash and soak rice for half an hour.
Grind the red chillies, soaked rice & the mung sprouts to a batter of coarse consistency.
Add the salt & asafoetida to the batter.
Finely chop the curry leaves and add to the batter.
Heat a nonstick dosa pan & spread one & a half tablespoon of the batter on it to form a medium sized dosa.
Dribble a little oil along its edges & let it cook for 1/2 minute.
Flip the dosa and cook on the other side. Both sides should be golden brown.
Serve hot with freshly made mint chutney.
