Photography by Nassima Rothacker
Growing up, my mum would make these moong dal dosas often. I love their vibrant green color, but they're also deeply flavorful and extremely nutritious, thanks to the mung beans and spinach. The most time-consuming (though completely hands-off) part of this recipe—which is included in my new cookbook Chetna's Healthy Indian Vegetarian—is soaking the mung beans and rice overnight, so that they soften and easily grind into a paste. Once that’s done, the batter comes together in minutes.
Reprinted with permission from Chetna's Healthy Indian Vegetarian By Chetna Makan, Mitchell Beazley, copyright © 2020. Distributed by Hachette Book Group