We love to have this wonderful andhra breakfast. It is so easy to make and lovely to taste. The batter is a ready to use one and there is no need for fermentation. My son loves the green colour and likes to have it by himself. I read that spicy ginger chutney goes well with it. Here I've tried our simple chutney. It also goes well with it. I like to grind all ingredients together rather than adding the coriander leaves and shallots after grinding the batter. And also love to add loads of coriander leaves while grinding
- Moong gram - 1/4 kg
- Shallots - 5
- Ginger - a small piece
- Green chilli - 4
- Turmeric powder - 1/4 tsp
- Salt to taste
- Coriander leaves - a bunch
- Soak moong gram in water for atleast 3 hours.
- After 3 hours grind all ingredients together in a mixie adding enough water to get a dosa batter.
- Place tawa on flame. When it becomes hot pour 2 small laddles of batter on to the tawa.
- Sprinkle little ghee or oil and turn to the other side when one side is done.
- Take from tawa when both sides are done.
- Repeat with remaining batter.
For the chutney
- Grated coconut - 1 cup
- Shallots - 2
- Ginger (chopped) - 1 tsp
- Green chilli - 2
- Salt to taste
- Mustard seeds - 1/2 tsp
- Sliced shallots - 1
- Grind together all ingredients from 1 to 4 adding enough water to get a smooth paste.
- Heat a kadai
- Add oil. When hot add mustard seeds
- Add sliced shallots and saute.
- When it turns light brown add the ground coconut paste. If it is too thick add little water and let it simmer for half a minute.
- Switch off