Coriander Moong Dal Dosa | Kothamalli Pesarattu ~ 101 Dosa Varieties!

This must surely be the fastest recipe from a paper clipping that found the way to the blog. It was just last week that The Hindu featured some dosa varieties. As if there was a dearth of varieties with dosa, Amma decided to make this right away. She also saved the paper clipping for my records. I made it for dinner last night and it surely was so delicious.

What I liked most was the lovely green colour that refused to go even after being cooked. I thought the batter has the colour and it will change after cooked, no it still was so lovely and I managed to click a few quick ones before attacking. Since our return from our Sankranthi Vacation, things have been sort of hectic. Though I had clicked loads of pictures, cooked some new ones, I am still trying hard to edit them. So I am not sure when those pictures will actually get shared.

Meawhile, I can't ignore my Cooking from Cookbook Challenge and here's an apt recipe to share. This is a lovely twist to the original Andhra Pesarattu with coriander being added.

101 Dosa Variety 
Breakfast Dishes

Coriander Moong Dal Dosa

Ingredients Needed:

Moong dal: 2 cups
Small onions: 2
Green chillies: 4
Coriander leaves: 1 bunch
Oil For cooking
Salt: To taste

How to make the Dosa

Wash the dal thoroughly and soak it in water for five hours.

Change water couple of times, drain and grind it to a fine paste.

Make a paste of the rest of the ingredients and mix it into the dal, along with salt to taste.

Keep the mixture aside for at least 2 hours and then prepare the dosa.

Serve hot with sambar and chutney.

This goes for the January Week 4, Cooking from Cookbook Challenge  Group

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