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Main Course

Moong Dal(Cheruparuppu) Dosa

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

Ingredientsfor 3 servings

11/2 cup Moong Dal Cheruparippu
2 cup Raw rice (Pachari)
5 - Red chillies
1/2 tsp Asafoetida
Curry leaves A, a few
Salt, to taste

Preparation

Step 1
Wash & soak the moong dal and rice for about 3 - 4 hours.
Step 2
Grind it with the red chillies and curry leaves.
Step 3
Pour the batter into a vessel and add the asafoetida and salt.
Step 4
Stir everything together thoroughly and make fine dosas on tava.
Step 5
Serve while still hot with onion chutney or idli podi.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.

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Main Course

Moong Dal(Cheruparuppu) Dosa

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

Ingredientsfor 3 servings

11/2 cup Moong Dal Cheruparippu
2 cup Raw rice (Pachari)
5 - Red chillies
1/2 tsp Asafoetida
Curry leaves A, a few
Salt, to taste

Preparation

Step 1
Wash & soak the moong dal and rice for about 3 - 4 hours.
Step 2
Grind it with the red chillies and curry leaves.
Step 3
Pour the batter into a vessel and add the asafoetida and salt.
Step 4
Stir everything together thoroughly and make fine dosas on tava.
Step 5
Serve while still hot with onion chutney or idli podi.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.