This dosa requires no fermentation. It cannot be called an instant dosa as it requires a soaking time of four hours. One saves on the fermentation time as the dosas can be made once the batter is ready.
- 1 cup moong dal
- 1 cup Urad dal
- 10 green chillies
- 2 inch piece of ginger
- A Rajma sized piece of hing
- 2 sprigs curry leaves chopped fine
Soak the urad and moong dal for 4 hours. Grind to a fluffy batter in the wet grinder. Crush the green chillies, ginger and hing to a semi coarse paste. Add it to the batter along with finely chopped curry leaves and salt. Mix well. Spread the dosa a little thick on the hot griddle. Drizzle with oil. Allow to roast. Flip and roast on the other side too. Serve with chutney of your choice.
Note: this is a no fermentation dosa.
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