- Split green gram- 1 cup
- Semolina (Rawa, Suji) – 2 tbsp
- Green chilli – 4 to 5
- Coriander- ¼ cup
- Ginger-garlic paste- 2 tsp
- Turmeric powder- 1 tsp
- Asafetida/Hing- 1 pinch
- Salt- to taste
- Oil- to cook
- Scraped fresh coconut- ¼ cup
- Finely chopped coriander- 1 tbsp
- Poppy seeds- 1tsp
- Green chilli crush or chilli flex- 1 tsp
- Salt- to taste
- Lemon juice-1 tsp (optional)
Wash the split green gram and soak over night or min 4 hours water. Drain the water used for soaking in a bowl, don’t waste it (It contains vitamins) and transfer this splits to a grinder. Add green chili, coriander, salt and grind to a smooth consistency using required amount of water (use same water which is used for soaking). You will need approx half cup of water.
Transfer to a bowl. Add rawa and turmeric powder and asafetida to the batter.
Heat a dosa pan/ tawa or griddle and grease the surface with oil. Pour a ladle of batter on the pan/tawa and spread it evenly around in a circular shape.
Cover and cook for 2 mins. Drizzle a little oil around the dosa and when cooked, flip it over and let it cook on the other side too till it became golden brown. Spread dosa masala on it. (You can eat as it is without this dosa masala. It is also tasty.)
Roll and serve hot with tomato ketchup or chutney.
- You can eat this dosa for fasting. Avoid rawa (suzi), garlic, turmeric, hing & coriander. No need of dosa masala for fasting. Serve with curd or fasting coconut chutney.
- You can use whole green gram. Soak over night.
- You can use sprouted whole green gram.
- You can omit rawa, I used rawa for crispiness. Instead of rawa, you can use rice flour. Bur rawa gives better result.