Pulses or dals

Wheat rava and sprouted mung dosa

1 cup samba whole wheat rava
1 cup whole mung (green gram)
a small piece of ginger
2 or 3 green chillies OR 1/2 tsp fresh ground pepper
some coriander leaves
asafoetida (hing)
salt
gingelly oil

1. Soak the whole mung in water for a day.

2. Drain excess water and leave the damp mung tied in a muslin or thin cotton cloth (enclosed in a dish) overnight to sprout.

3. Next morning the sprouted mung should be used at once or placed in an air-tight container under refrigeration until needed.

4. Put in all the ingredients together in a mixer and grind quite fine using sufficient water to make the dosa batter.

5. Pour and spread evenly onto a dosa tava with a ladle using gingelly oil to make the dosa.

6. Serve hot with coconut or tomato chutney, or with any other suitable side dish.