Green Gram Dosa with Beetroot Chutney

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A colourful plate is not just attractive but also packs a punch of good health. And to make breakfast interesting and healthy I decided to make this green gram dosa and teamed it with a beetroot chutney. Here is the recipe.

Green Gram Dosa

Ingredients

  • 2 cups whole green gram
  • A bunch of fresh coriander
  • 2 green chillies
  • 2 medium size onions
  • Salt to taste

Method

  • Soak the whole green gram for 6-8 hours and grind to a smooth paste with some water. Let the batter be firm not very runny.
  • Chop onions, green chillies and coriander and salt and mix into the dough.
  • Heat a flat pan and spread the dough, cook for a minute on medium flame, flip over and cook on the other side for a minute.

Beetroot Chutney

Ingredients

  • One medium sized beetroot cooked
  • 1 cup grated fresh coconut
  • 2 tbsp roasted peanuts
  • 1-2 green chillies
  • Juice of one small lemon
  • Salt to taste
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • A pinch of asafoetida
  • A few curry leaves
  • 1 tbsp oil

Method

  • Grind together cooked beetroot, grated fresh coconut, roasted peanuts, green chillies, lemon juice and salt.
  • Heat oil in a pan add mustard seeds, cumin seeds, asafoetida and allow to splutter. Add curry leaves and pour over the ground chutney.

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