Soak the moong dal and rice for about 4 hours (or overnight).
Then grind with the tomato, and the rest of the ingredients. The batter will be coarse.
Make dosas with it on a hot tava.
This goes well with coconut chutney or onion chutney.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.