Spicy Ginger Garlic Dosa

1.Rinse the moong dal and rice separately under cold water until the water runs clear. Soak them in water for at least 4 hours or overnight.

2.After soaking, drain the dal and rice. In a blender, combine the moong dal, rice, green chilies, ginger, garlic, cumin seeds, turmeric powder, and salt. Add water gradually to form a smooth batter, similar to pancake batter consistency.

3.Transfer the batter to a bowl and let it ferment in a warm place for about 6-8 hours or until it has risen slightly and has a pleasant sour aroma.

4.Once fermented, stir the batter gently. If it’s too thick, add a little more water to achieve the desired consistency.

5.Heat a non-stick skillet or tawa over medium heat. Once hot, drizzle a little oil and spread it evenly.

6.Pour a ladleful of the batter onto the skillet and spread it in a circular motion to form a thin dosa. Drizzle a little oil around the edges and on top of the dosa.

7.Cook for about 2-3 minutes or until the bottom is golden brown and crispy. Flip the dosa and cook for another minute on the other side.

8.Remove the dosa from the skillet and keep it warm in a covered container. Repeat the process with the remaining batter, adding oil as needed.

9.Serve the spicy ginger garlic dosas hot with a side of tangy chutney.