Soak the moong dal in plenty of water for 4-5 hours. Drain the water. Grind dal in a mixer along with cumin seeds, salt and water as required to get the desired consistency for dosa. Heat a girdle, grease and spread a spoonful of batter. Sprinkle few droplets of oil. Turn and fry the other side. Serve with coconut or onion chutney.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.