Dosa’s are my favourite.I remember in my college days whenever we used to go out to eat,most of my friends used to take chaat and I would be one of the few having masala dosa. This inspite of having a heavy lunch! I could always fit in a dosa ….. calories be damned :) So its really sad and disappointing to admit that my dosas never come out well! I have a very nice recipe for the most delicious and crisp dosa but they always stick to the pan.I have blamed it on everything mostly on the pan rather than my inefficiency.I have friends who have told me that if you are using a pan for a dosa,you shouldnt use for anything else.I didnt really believe it as my mom uses the pan for everything under the sun and her dosas come out pretty well.But I am still trying to get the perfect crisp dosa.You guys will be first to know when I manage it.So in the meantime here is an attempt to make a green dosa.I had given my friend some theplas and as she didnt want to return the plate empty she bought these dosas for me hot from the pan.I took one bite and fell in love.They are full of flavour and nutritious.There are a couple of dosas I manage to make well and this is one of them.

Ingredients:

2 cups whole green moong dal (soaked overnight)
2 green chillies, finely chopped
1 tbsp  garlic,finely chopped
1 tbsp  ginger,finely chopped
2 tbsp fresh grated coconut
2 tsp jeera/cumin seeds
2 tsp fennel seeds
2 tbsp cilantro/coriander leaves, finely chopped
1 tsp sugar or honey
salt to taste
oil for frying

Method:

Grind the soaked moong dal with 1 tsp cumin seeds,coconut,fennel seeds,garlic,ginger,chopped green chillies and cilantro using little water to make a medium thick paste.

Remove it in a bowl.Add some salt, sugar and the remaining cumin seeds and check for taste.

Heat a frying pan.Add some oil.When the oil heats up pour the batter to cover the entire pan depending on the thickness desired.

Cover and cook on medium high flame for about 3 to 4 minutes.

Uncover and flip it to the other side.Cook again for another couple of minutes till slightly brown.Remove on a plate.

Serve hot with chutney.

PS: I am sending this to Srivalli for the “Dosa Mela“