Moong Dal Dosas (Pancakes)

• 1 cup mung dal (Small yellow lentils)
• 1/2 cup uncooked rice (Jasmine or basmati work best)
• 5 green chilies (chopped)
• 1 inch ginger (peeled and chopped)
• 6 curry leaves (optional)
• 1/2 teaspoon asafoetida powder (hing)
• salt
• vegetable oil, to make dosas
• Garnish
• 2 tablespoons cilantro, leaves (Coriander, Chopped fine)
• 2 tablespoons fresh coconut (optional) or 2 tablespoons coconut flakes (optional)
• 1 onion (chopped) (optional)

1. Wash and soak the moong dal and rice in plenty of water. (room temperature) for 2 hours.
2. Drain the dal and rice and grind them along with the green chillies, ginger and curry leaves (if using). Add a little water for easy blending. I usually add upto half a cup of the soaking liquid because I prefer thinner dosas.
3. Add salt and asafoetida powder to the batter and mix well.
4. ***The batter may be stored in this form in the refrigerator for upto a week.
5. Before making dosas, garnish the batter with lots of chopped cilantro leaves.
6. Some coconut and chopped onions may be added too. (I usually omit both).
7. Make dosas or pancakes using very little oil on a non-stick pan.
8. Enjoy as is or with some green chutney or pickle!
9. I sometimes spread some chutney on the dosas, roll them up and chop them, stick a tooth-pick into each piece and serve as fun appetizers!

rice, green chilies, ginger, curry, asafoetida powder, salt, vegetable oil, cilantro, fresh coconut, onion

Taken from www.food.com/recipe/moong-dal-dosas-pancakes-128961 (may not work)