This must surely be the fastest recipe from a paper clipping that found the way to the blog. It was just last week that The Hindu featured some dosa varieties. As if there was a dearth of varieties with dosa, Amma decided to make this right away. She also saved the paper clipping for my records. I made it for dinner last night and it surely was so delicious.
What I liked most was the lovely green colour that refused to go even after being cooked. I thought the batter has the colour and it will change after cooked, no it still was so lovely and I managed to click a few quick ones before attacking. Since our return from our Sankranthi Vacation, things have been sort of hectic. Though I had clicked loads of pictures, cooked some new ones, I am still trying hard to edit them. So I am not sure when those pictures will actually get shared.
Meanwhile, I can’t ignore my Cooking from Cookbook Challenge and here’s an apt recipe to share. This is a lovely twist to the original Andhra Pesarattu with coriander being added.
Coriander Moong Dal Dosa | Kothamalli Pesarattu
A healthy option to the regular Andhra Pesaruttu by adding the coriander leaves. Makes a good variety to the regular fare.
Wash the dal thoroughly and soak it in water for five hours.
Change water couple of times, drain and grind it to a fine paste.
Make a paste of the rest of the ingredients and mix it into the dal, along with salt to taste.
Keep the mixture aside for at least 2 hours and then prepare the dosa.
Serve hot with sambar and chutney.
This goes for the January Week 4, Cooking from Cookbook Challenge Group