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Yellow Moong Dosa and Tomato Chutney

Prep Time30 minutes
soak time1 hour
Total Time40 minutes
Servings: 4 dosas

Ingredients

  • 1 cup Yellow moong dal 1 cup
  • 3-4 tbsp Brown Rice
  • 4-6 ripe tomatoes
  • 1 small onion
  • 3 cloves of garlic
  • 1-2 Dried red chillies
  • 1 tsp Mustard seeds
  • 1 tsp Asafetida powder
  • 3-4 Curry leaves optional
  • 1 tsp Ginger
  • 1 Green chili Not jalapeño, it just won't work. If you can't find the thin green chillies, avoid using
  • 1 tsp Coriander powder
  • 1 tsp Turmeric powder

Instructions

Tomato Chutney

  • Blanch 4-6 tomatoes by dipping them in boiling water for a minute, and then immersing them in ice water. The skin should peel right off.
  • In a saucepan, saute 1/2 tsp of cumin seeds. When they sputter add 2 dried red chillies (you may add more if you like it extra spicy), 1 tsp turmeric powder, 2-3 cloves of garlic, chopped, 1 small onion, chopped, 1 tsp coriander powder
  • Allow this mixture to saute until onions are translucent
  • Add tomatoes, chopped to the mixture and allow the tomatoes to soften. Add 1 tsp of salt.
  • In a blender, puree the mixture completely.
  • Return the mixture to the saucepan and cover, allow the puree to reduce until the tomatoes are fully cooked. Add water and stir as necessary so the chutney does not boil.
  • Remove from flame.
  • Add a tbsp of oil into a saucepan.This step is called tempering. Add 1 tsp mustard seeds. Allow to sputter. Add asafetida powder and 2-3 curry leaves (if available). Saute for just a few seconds.
  • Add the mixture to the chutney.
  • Add a tsp of sugar and a tsp of salt and stir.
  • 10. Allow to cool before serving.

Yellow Moong Dosa

  • Wash and soak 1 cup of Yellow Mung lentils with 3-4 tbsp of brown rice for 1-2 hours. The longer you soak the better.
  • Add about a half inch nub of ginger and some asafetida powder, 1 green chili, seeded, and salt.
  • Grind the mixture to a puree adding just enough water. Do not add too much water or it will not form a nice crepe. You can always add more water later. It should be thinner than a paste, but thicker than a smoothie.
  • Using a ladle, spoon the mixture onto a hot pan in a circular motion. Drizzle a little oil around the edges. You can use sesame, sunflower or canola oil. But make sure it isn't too heavily scented, like olive oil. This is if you'd like nice crispy dosas. You want to cook on either side for a couple minutes. and slowly peel the edges with a spatula to flip. If there is too much liquid, it won't flip properly, so as i mentioned before, make sure it is smooth enough so you can add water if needed.
  • Optional: add chopped onion, cumin seeds and cilantro on one side before flipping.
  • Flip until the dosa browns on both sides.