Palak Moong Dal Dosa

Ingredients:

• Moong dal (split green gram) – 1 cup
• Spinach (palak) – 1 cup (washed and chopped)
• Ginger – 1-inch piece
• Green chilies – 2 (optional)
• Cumin seeds – 1 teaspoon
• Asafoetida  (hing) – a pinch
• Salt – to taste
• Water – as needed
• Ghee– 1tbsp for cooking

Instructions:

1. Soak the moong dal:
   • Wash the moong dal thoroughly and soak it in water for about 3-4 hours or overnight.
2. Prepare the batter:
   • Drain the soaked moong dal and transfer it to a blender.
   • Add the chopped spinach, ginger, green chilies, cumin seeds, and asafoetida.
   • Add a little water and blend into a smooth batter. The consistency should be similar to dosa batter (pourable but not too runny).
   • Add salt to taste and mix well.
3. Cooking the dosa:
   • Heat a non-stick tawa or griddle over medium heat.
   • Once hot, pour a ladleful of batter in the center and spread it out in a circular motion to form a thin dosa.
   • Drizzle a little ghee around the edges of the dosa and cook until the edges start to lift, and the bottom turns golden brown.
   • Flip the dosa and cook the other side for a minute.
   • Remove from the pan and repeat with the remaining batter.
4. Serve:
   • Serve the Palak Moong Dal Dosa hot with chutney or sambar.