Healthy Pesarattu Dosa

• 1 cup green gram
• 1/2 cup kabuli channa
• 1/2 cup bengal gram dal
• 1/4 cup raw rice
• 2 green chilies
• 1 inch gingerroot
• 10 curry leaves
• 1 large onion
• 1 cup carrot
• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/4 teaspoon hing

1. Soak the dhals, channa for 6-7 hours.
2. Drain and grind them along with ginger, green chillies to smooth paste.
3. Transfer to a bowl, mix in curry leaves, onions which are chopped, carrot which are grated, salt and turmeric and hing.
4. The batter is to be of thick pouring consistency.
5. Heat a flat griddle and grease it with little oil.
6. Pour a ladleful of the batter and spread it flat, and make 3-4 small holes in the dosas. Fill the holes with little oil.
7. Once the underside is cooked and light brown.
8. flip the peasarattu and cook for a minute or two.
9. These can be served with my peanut chutney (Recipe #270377).

green gram, kabuli channa, bengal gram dal, rice, green chilies, gingerroot, curry, onion, carrot, salt, turmeric, hing

Taken from www.food.com/recipe/healthy-pesarattu-dosa-270434 (may not work)