After green gram dhokla, I am posting the recipe of green gram dosa. A very nutritious dish here which I prepare more often from whole green gram for the nutrition they provide, yummy and filling by itself and especially in winter months when fermentation suddenly turns out to be difficult. The below recipe doesn't require any fermentation. You can also prepare them using split green gram or sprouted ones. North Indian prepare similar type of dosa which they call as "cheelas"
3/4 cup whole moong/ green gram
1/4 cup fine rawa/ semolina
1 medium sized onion
2 green chillies, chopped [ You can use as per your preference for spicy levels]
1/2 cup chopped coriander leaves
1 tsp grated ginger
Pinch of asafoetida [optional]
Salt to taste
Sugar to taste [optional]
Oil as needed
Wash, clean and soak the whole green gram overnight in enough water. Next day morning drain the water. Grind the whole green gram with chopped onion, chillies, grated ginger and chopped coriander leaves to a fine paste. Add asafoetida, salt to taste and semolina. Allow it to sit for 10-15 mins and then add required amount of water to get the batter of easy pour consistency.
Heat dosa griddle. Take a laddle full of batter and pour it on the garam griddle. With the same laddle spread the batter in circular fashion to make round dosas. Cover and cook for a minute or less. Drizzle oil around the edges of the dosa and flip it on other side and cook till the both the sides are lightly browned and done. Remove from the griddle and serve it with chutney of your choice.
You can add chopped palak leaves, tomatoes to this dosa while grinding to make it as veggie mooga polo.
You can also sprinkle onion coriander leaves mixture on top after spreading the batter just like we do it for otthappam.
Happy Cooking !