Green Mung daal dosas

Ingredients:

1 Cup Green Mung daal

1 Cup Urad daal

2 tsp. salt

1 fresh green chilly (use 2 or 3 if you like your dosas spicier) (optional)

1" piece of fresh ginger
1 clove peeled garlic (optional)

1 tsp. fenugreek powder (optional)
1/4 tsp. citric acid crystals (optional)

Soak the mung beans and urad daal with 6 cups of water for 8 - 10 hours then discard the soaking water.

Grind 1/2 the soaked mung beans and urad daal with just enough water to make a pancake like batter and transfer to a bowl, then add the other half of the mung beans and urad daal along with rest of the ingredients and blend adding water as needed to make it into a thick pancake like batter. Mix both blended batchtes well and set aside.  You can store this batter in the fridge up to 3 days.

*If you have the Blendtec blender the batter setting a couple of times works well and on the Vitamix blender once on the smoothie setting will make a nice batter.

Heat a non-stick pan on medium heat and put 1 spoonful (about a 1/4 cup) of batter in the center of pan on and spread the batter in concentric circles until it is thinly spread over the entire pan.

Cook until the dosa looks brown and remove by lifting it from the edges with a spatula and folding it over in half before lifting it off the pan.  I cook the dosas on one side only since they are nice and crispy.  Flipping them seems to make them soft.  Try both ways and see how you like them.

Serve the dosas hot as they come off the pan with Mango curry.

Makes about 6 servings.