This particular dosa is typical of Andhra, and not found anywhere else in the country.
It is a rather quick dosa to make, not requiring too much of preparation time.
2 cups Moong dal
1 1/4 tsp salt
- Soak the moong dal for 1 hr (in case of split dal; 2-3 hrs in case of whole green dal)
- Drain the water, and was the soaked dal thoroughly
- Grind till the dal is a smooth batter. Use water sparingly while grinding. Add salt and mix well.
- Prepare the dosa as usual.
- The garnishing for the dosa is optional.
- Once the dosa is spread on the skillet, put some oil around it, and immediately use the garnishing on top. When you flip the dosa over, the garnishing will also get slightly cooked, and not give a raw taste.
- Also ensure that the dosa is slightly brown all around when you flip it. This indicates that the dosa is ready.
You can serve this dosa with coconut chutney.
Bon Appetit!!! 🙂
This is by far the most popular chutney in South Indian cuisine. Most people who have had South Indian tiffins (idli, dosa, vada etc) are guaranteed to get served this particular chutney.
However, the taste of this cutney varies form family to family, hotel to hotel.
The version given here is the one I follow.
1/2 cup grated coconut
1/3 cup fried chana dal (putana dal)
6-8 green chillies
tamarind approx the size of 1/2 lemon
few curry leaves
1tsp mustard seeds (aavalu)
1tsp urad dal
1 dried red chilly (broiken into small pieces)
- Soak the tamarind in 1/4 cup water for 10 minutes
- Grind together the tamarind, friend chana dal and green chillies with salt
- A bit of water may be added to this to ensure that the mixtue is ground to a fine paste
- Add the coconut to this mixture and grind again.
- Ensure the coconut is completely ground with the paste. The resultant chutney may get a slightly greenish hue due to the chillies. The finer the chutney is ground, the better it is.
- Transfer into a serving dish
- Heat approx 2tsp oil in a small wok for the tadka.
- Add in the tadka ingredients (mustard seeds, urad dal & red chilly)
- When the mustard starts popping and the urad dal turns reddish, add the curry leaves and take off the flame instantly and add to the chutney.
- Mix well and serve with any tiffin.
There is one view that the more oil thats used in the tadka, the tastier the chutney. This of course does not mean that the chutney is soaked in oil. The difference is between using 2tsp oil and 4tsp! And on how strict a diet you are following ;).