An unusual combination of moong dosa stuffed with upma.MLA DOSA Ingredients1 cup whole green gram (sabut moong), soaked2 tablespoons kolam rice, soaked12-14 curry leaves 1 inch ginger, chopped2 green chillies, brokenSalt to tasteOil for brushing Ghee for drizzling Upma ¾ cup semolina (suji/rawa)2 tablespoons oil½ teaspoon mustard seeds½ teaspoon cumin seeds (jeera)8-10 curry leaves1 teaspoon split skinless black gram (dhuli urad dal)¼ teaspoon asafoetida (hing)1 medium onion, finely chopped Salt to taste 1 tablespoon chopped fresh coriander leaves Method 1. To make upma¸ heat 1 tablespoon oil in a non-stick pan. Add semolina and roast till fragrant. Transfer onto a plate. 2. Heat remaining oil in the same pan. Add mustard seeds and let the seeds splutter. Add cumin seeds and curry leaves and sauté for a minute. 3. Add black gram and asafoetida, mix and sauté for till fragrant. Add onions, mix and sauté till translucent. 4. Add roasted semolina and mix well. Add sufficient water and salt, mix and cook for 1-2 minutes. Add some more water, mix, cover and cook till fully done. 5. Add coriander leaves, mix well, cover and cook for a minute. Remove from heat and set aside. 6. Blend together green gram, kolam rice, curry leaves, ginger and green chillies with water as required to a coarse paste. 7. Transfer paste into a bowl, add water to adjust consistency and mix well. Add salt and mix well. 8. Heat a non-stick tawa and brush with some oil. Pour a ladleful of batter on it and spread into a thick dosa. Drizzle some ghee and cook till the underside is fully done. 9. Spread some upma on one side, fold and cook for a minute. 10. Serve hot with green coconut chutney. Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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