Spring Onion Dosa

A flavorful dosa with spring onions. Rice and different dals is the base of this dosa, with a ratio of 2 :1. Dals should measure all together to one cup, where you can increase any one dal proportion a little bit. More of Channa dal or toor dal will make the dosa crisp and also adds flavor. More of moong dal will make the dosa soft. So you can increase the measure of any of the dals as to what you desire the dosa to turn out to be like.

Ingredients

2 cup - Raw rice, washed well

1/4 cup - Moong dal

1/2 cup - Channa dal

1/4 cup - Toor dal

1'' piece - Ginger

4 to 6 - whole dry red chili or Green chili

1/4 tsp - Hing powder

1/2 tsp - Turmeric powder

1 bunch - Spring onion, finely chopped

Salt to taste

Method

1 ) Wash and soak all the dals and rice in water over night. Then grind to a paste adding little water, dals, rice, ginger, and red chili. The batter should be dosa batter consistency.

2 ) Add hing, turmeric powder and salt to taste. Stir and blend in well. Then add the finely chopped spring onion to the batter and mix. Check and adjust salt to taste.

3 ) Heat a tawa and pour little of the batter on the tawa and spread batter in circular motion like for dosa and cook one side and then turn and cook on the other side. Drizzle some butter or sesame oil on the dosa when cooking on both sides. Take off the tawa and transfer to a serving plate. Serve hot with chutney or can be had without chutney too.

Serve hot with chutney.

Instead of spring onion, coriander leaves can be added to make dosa. Grinding few curry leaves along with batter will give good flavor.