A healthy, protein rich option to the dosa is this Black, Green and Bengal Gram Dosa. No fermentation process involved, though it needs to be soaked for a good 5-6 hours to facilitate grinding. It can be enjoyed with home made butter as it is spiced up with Green chillies and ginger. I love mine with chutney which has not been seasoned or with pickle.
- 200 gms Urad dal/black gram dal
- 250 gms Moong dal/Green gram dal
- 250 gms Chana dal/Bengal Gram Dal
- 18 green chillies
- 3 inch piece of ginger
- A Kidney bean sized piece of hing/asafoetida
- 9 sprigs curry leaves
- Oil or ghee/clarified butter for roasting the dosa.
Wash and soak the dals for 5-6 hours. Grind them non stop for half an hour in the wet grinder to a smooth batter with water just enough to give you a pouring consistency. Crush green chillies, hing and ginger coarsely and, add to the batter. Chop curry leaves fine. Tip them into the batter along with salt. Mix thoroughly. Heat a tava/skillet. Pour a ladleful of batter and spread it thinly to cover the skillet. Drizzle with oil or ghee. Allow to roast for a couple of minutes and then flip it over. Roast the other side too, to a rich golden brown. Serve with chutney or butter. The recipe for chutney can be found under the catagory, ‘Chutneys’ of this website.
Note: the proportion of green chillies and ginger is for those using the wet grinder. If using a blender or mixer cut them down into exactly half the quantity mentioned above. The batter increases to double the volume when, ground in the wet grinder as compared to the mixer. This dosa is not fermented.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.