500g - split mung dal (dehusked, if not, remove the husk after soaking).
1 tbsp - raw rice.
oil/ghee for preparing dosa.
Ingredients for spreading on dosa:
2 onion, big, chopped fine.
4 green chillies, chopped fine.
1 inch - piece ginger, chopped fine.
1 tbsp - jeera.
1/2 tbsp - each chopped, curry and coriander leaves.
200g - semolina/suji.
1 onion, medium, chopped into slices.
green chillies, cut into small pieces.
1/2 tsp - Ginger chopped.
1/2 tsp - mustard seeds.
2 tsp - Channa dal.
1/2 tsp - urad dal.
6 curry leaves.
1 tsp - chopped coriander leaves.
1/2 tbsp - oil.
For Ginger chutney:
2 inch piece - ginger.
3 green chillies.
A pinch of jeera.
1/2 tbsp - chopped onion.
3 Garlic cloves.
1/2 tsp - Tamarind paste.
1 tsp -jaggary powder.
1/2 tsp - oil to fry the ingredients.
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.know more