This is another of Daddy’s big-hit dosa variations, another version of his vegetarian omelette. The first one is here. Very sumptuous breakfast, and totally enriched with proteins. The best part is, you can make the dosas instantaneously after grinding the batter. Now, how cool is that! This is a must-try.
Soak for 6-8 hours (or overnight):
- Moong lentils – 1 1/2 measures (I let my moong sprout for 2-3 days before making the batter to double the benefit of proteins)
- Rice – 1/2 measure
- Fenugreek (methi) seeds – 1 tsp (soak with rice)
- Urad Dal – 1/4 measure
- Ginger – 1″ piece
- Green Chillies – 6 nos (or alter to suit your taste)
- Onions – 3-4 nos (medium sized, finely chopped)
- Salt – to taste
- Grind the Rice + Methi mixture.
- Add the urad dal and grind for some time till it is finely ground.
- Lastly, add the moong lentils, ginger and green chillies. Grind till batter is smooth and transfer to a deep bowl. (Since I used a grinder, I did it this way; if using a mixer to grind your batter, grind steps 1-3 separately and mix together once done).
- Take a small portion of the batter, i.e, as much as your would require then and add the salt and finely chopped onions. Any extra batter can be stored in an air-tight container in the refrigerator. Add the required salt and chopped onions just before making the dosas, to avoid the pungent taste of onions spreading through the batter.
- Using a deep ladle, pour the readied batter onto a tawa/griddle and cook both sides on a medium flame.
- Your yummy vegetarian omlettes are ready to be devoured! Goes best with tomato ketchup/hot and sweet chilli sauce.