Ingredients

• 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/