I have always considered breakfast as the most important part of my morning ritual. That, along with a steaming cup of filter coffee and a crisp newspaper, really kick starts my day. So I take my breakfast very seriously. I have always marveled at people who eat the same breakfast, day in and day out, all their life. I can’t even begin to imagine what that would be like. So one day I was at my friends house and his mom put a green dosa in front of me. I am always game for a new taste and tried it, and to my surprise liked it. The one she made was with garlic and fenugreek leaves. I am more partial to coriander (cilantro) so made a few changes and now you have the Mung Dal Chilla Amol-style.
Whole Mung Beans ( Green Gram) : 1 cup;
Fresh Green Chillies : 4-6 no; Fresh Ginger : 1″ inch;
Chopped Coriander Leaves : 1 Tb; Asafoetida : a pinch;
Chopped Onion : 1 no; Turmeric Powder : 1/2 tsp;
Salt to taste; Sugar : a pinch; Oil as required
Wash and soak the mung beans for 4-6 hours. Then add chopped chillies and ginger to it and make a paste in the blender. Add salt, sugar, asafoetida, turmeric powder. Add the chopped onion and chopped coriander to the paste. Add water to get the required consistency.
Pour a large spoonful of batter on a heated, lightly greased nonstick pan or iron griddle. Spread it with the back of a spoon to get a thin pancake. Cook on both sides till lightly brown. Serve hot with coconut chutney.
Serves : 4
Dhokla : Add 2 tsp gram flour, 1/2 tsp of fruit salt eg.eno, 1 tsp oil and pour the batter in a greased cake pan and steam for 5 minutes.
P.S. You can also use mung dal ( split green gram ) with skin instead of the whole mung.