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
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