Mung Dal Dosa and Coriander Peanut Chutney

I just loved the texture of  Mung dosa- thick, spongy and soft! Imagine the taste when it is slathered with coriander peanut garlic chutney! Both make a perfect pair.



I found this recipe from a cookbook.
Mung Dal Dosa
Serves 3
Ingredients:
Soak these in water for 2 hours:
Mung dal(yellow)-1/2 cup
Boiled rice or Sona masoori rice-1 cup
Fenugreek seeds-1 tsp

Other Ingredients:
Hing-1/4 tsp
Salt
Red chilli-1
Curry leaves
Green chilli chopped-1
Chopped ginger-1 tsp
Sour Yogurt-1/3 cup

Method:
After soaking the dal and rice, rinse and grind along with red chilli, salt and hing with some water to a coarse paste. The batter should be of dosa batter consistency-neither too thick nor too thin.
Add rest of the ingredients and mix well.
Heat a flat griddle. Spread some oil. When the griddle is hot, pour a ladle full of batter and spread it  in circular fashion. Drizzle oil around the corners. When one side turns golden brown, flip and cook the other side.

Coriander peanut chutney
Ingredients:
Coriander leaves-a handful
Roasted unsalted peanuts-2 tbsp
Coconut-3 tbsp
Garlic(optional)-2 cloves
Red chillies-2
Salt
Tamarind-tiny piece

Method:
Grind all the ingredients to a smooth paste adding some water.