Urad dal- Whole Green Moong- Rava Dosa.

"Udid- Saglo Moogu Ani Rulavu Ghalnu Kurkuri Bajjile Polo/ Urad dal- Whole Moong- Rava Crispy fried Dosa" served with pickle, butter, pineapple slices and strong/ ginger tea .... here is my own version of a healthy Dosa to be relished and enjoyed ... you can serve it with any accompaniment of your choice like Pickle, Homemade Butter/loni, Chutney, bhaji etc. ... Yummilicious ... 

** I always love trying out dosa with different variations in both measurements and pulses etc. and when the dosa turns out great, it gives me immense pleasure. Tried this version and it really was awesome. Do give it a try and enjoy with family and friends. 

** Wash and soak 1 cup Urad Dal and 1 cup whole Moong together with 1 tsp methi seeds for 3-4 hrs. Drain off the water, wash well and remove all excess water. 

** Before you begin to grind add 1 cup bombay rava in 3 cups of water and let soak for 30 minutes. Drain off all excess water as much as possible and keep it ready aside.

** Add in urad dal and whole moong along with the methi sseeds in an mixer grinder or wet grinder and grind to a very smooth fluffy paste adding little by little water only. 

** Lastly add in 4-5 crushed green chillies and a inch piece of grated ginger to the batter and grind another minute or two till all ingredients are well combined.

** Remove the batter into a stainless steel bowl and add in the soaked and drained rava, salt to taste and mix well in clockwise direction for 2-3 minutes till well blended. 

 ** Cover the prepared batter with a tight lid and keep it aside for an hour, then once again mix the batter well, if it is too thick in consistency add in some water and mix well. 

** Heat dosa tawa, when hot smear some oil, spread with a tissue paper, this helps in removing the excess oil on tava if any and leaves out only a thin layer on tava. 

** Now pour a ladle full of batter in the center and spread the batter in a circular motion smoothly with the back of spatula evenly into a thin round dosa of required size.

** Add in a few drops of oil all round the dosa edges in circular motion and some on top of the dosa too and let the dosa cook on medium heat undisturbed for some time.

**  When you find that the bottom is crisp, loosen the edges with a flat spatula and in one go gently lift the dosa and flip it over to cook on the top side too. 

** When crisp and done remove and serve immediately with fresh home made butter / pickle / chutney or any curry of your choice and enjoy with your family and friends.

** The leftover batter can be kept in a air tight container in fridge immediately and be used later on too. The batter remains good for 24 hours if stored properly.