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1 cup - parboiled rice (or use 50: 50 parboiled and raw rice)
1/2 cup - sprouted moong beans
1 tsp - fenugreek seeds
1 inch thinly sliced ginger
2-3 - green chillies, thinly sliced
1 - onion, chopped finely (optional)
1 tsp - cumin seeds
A few sprigs of curry leaves
A few sprigs of cilantro (optional)
Salt to taste
How to Make Moong Dosa
Soak the rice and fenugreek together in some water for at least 2 hours.
Then grind it along with the sprouts, chilli, ginger and cumin seeds into a smooth paste. Add salt to taste.
Heat an iron skillet or non-stick pan and grease it lightly with oil.
Pour a ladle of this mixture on to the pan.
Spread it in a circle - make it as thin as you like.
Drizzle it lightly with vegetable oil along the sides.
Add the chopped onion, curry leaves and cilantro.
Turn to the other side after 2-3 minutes of cooking.
Serve warm with accompaniment of your choice.
Goes very well with peanut cilantro chutney and sambar.
Recipe courtesy: http://chefinyou.com/
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