Crispy & Thin Healthy Green Moong Dosa

Soak the green gram lentils/moong dal for about 6-7 hours or overnight.

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In a blender, add onion roughly cut into 4 pieces, add green chillies, coriander leaves (cilantro), jeera (cumin seeds).

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Add 2 teaspoon gram flour (besan), soaked moong dal along with half a cup of water. Blend to a fine paste.

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Add salt to taste and add 1/2 cup of water.

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Heat a non-stick skillet, grease with oil. Pour a ladleful of batter and spread it lightly using back of the spoon.

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Drizzle oil on the edges and cook till they are golden brown from both sides.

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Serve hot with green coconut chutney, dates & tamarind chutney or tomato ketchup.

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