Green gram (whole moong) - 1 cup
Split green gram (moong dhal) - 1/2 cup
Raw rice - 1/2 cup
Bengal gram - 1/4 cup
Black gram - 1/4 cup
Horse gram - 1 cup
Yellow lentils (toor dhal) - 1/2 cup
Onions - 2 ( chopped)
Green chillies - 2
Ginger - a short piece
Asafoetida - a pinch
Fennel seeds (saunf) - 1/2 teaspoon
Coriander leaves - a bunch
Curry leaves - a few sprigs
Salt to taste
Soak the lentils for a couple of hours.
Put the soaked gram varieties and rice along with all the other ingredients, except onions, in a mixer bowl , add suffiicient water, and grind till it reaches a thick, pourable consistency (looks like coarsely ground dosa batter). Add salt to taste and 1 teaspoon of gingelly oil. Let ferment a couple of hours and refridgerate.
This keeps good for 2-3 days.Next morning, heat a flat pan, pour out a dosa. cook both sides.
1 comment:
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