1 cup green moong daal
1 cup yellow moong daal
or 2 cups yellow moong daal
1 handful of edible green leaves/spinach
1/4 cup chopped onions
1 handful of chopped cilantro
1/2 tsp asafoetida
1/2 tsp jeera (cumin seeds)
1 handful of serrano peppers
5-6 curry leaves (chopped)
1 tsp salt (to taste)
Soak the daal(s) for 6 hours.
Drain the daal and grind it finely in the mixer with little water, serrano peppers, green
leaves and salt.
Add chopped cilantro, chopped onions, jeera and hing to the dosa batter.
Using a ladle, pour the batter on the tava and spread it like a thick dosa.
After some time, turn it on the other side and heat on high flame for 1 minute.
Serve with Chutney and Gongura Pickle.