Moong Dal Dosa* with Peanut Chutney
For Moong Dal:
50 g Moong Dal washed and soaked
1 small piece Ginger
1/2 Green Chilli
For Peanut Chutney:
3 Curry leaves
1/2 tsp Oil (within daily quota)
For Moong Dal: Soak Moong Dal Overnight. Grind it until smooth with ginger and green chili. Add salt to taste. Smear oil on a non-stick pan, smear 1 ladle of the batter, cook until crispy on both sides.
For Peanut Chutney: Method: Stir Fry peanut with curry leaves in 1/2 tsp oil. Grind to a fine paste.