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
Recipe information
Yield
Makes 12
Ingredients
8
¼
1
1
1
Need to make a substitution?
Preparation
Step 1
Soak the mung beans and rice together in a bowl of cold water overnight.
Step 2
The next morning, drain them and tip them into a blender. Add the spinach, chile, salt, and 1½ cups water. Blend until you have a paste.
Step 3
Heat a frying pan and, once hot, tip in a ladle of the batter and spread it in a circle using the back of the ladle. Drizzle ½ tsp. oil on top and cook on medium heat for 2 minutes before turning the dosa. Cook another minute on the other side, then remove from the pan and keep warm while you cook the remaining batter.
Step 4
Do ahead: The batter will keep in an airtight container in the fridge for 3–4 days.