Moong Dosa

Ingredients

Grind the sprouts to make batter for the dosa. Add very little water to avoid runny consistency. Batter should be smooth.
Mix Besan/Gram flour/flax seed powder into the sprouts batter and adjust salt and water.
Heat a non-stick dosa tawa on medium flame.
Once it is warmed up, take a ladle of batter and spread it slowly on the tawa. Don’t make it too thin.
Spread a spoon of Ghee around the dosa and reduce the flame. Allow it to cook on low – medium heat.
After 1 minute, check if the side is cooked and you can take it off the tawa.
Flip & allow it to cook on the other side. Take it off and set aside.
Make similar dosas from the remaining batter, it can be made as egg dosa or masala dosa with stuffed paneer bhurji.
Serve with Coconut Chutney or any other meat/egg/paneer based curry

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