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Ingredients

• 1 cup parboiled rice, washed
• 1 cup sprouted green gram (moong dal), washed
• ¼ cup split black gram, skinless (dhuli urad dal), washed
• 1 tsp split Bengal gram (dhuli chana dal), washed
• 1 tsp split pigeon peas (dhuli toovar dal), washed
• ½ tsp fenugreek seeds
• 1 bunch coriander leaves, fresh, trimmed, washed, chopped
• 1" piece ginger, chopped
• Black pepper powder to taste
• Butter / oil to cook
• Salt to taste

Method

1. Soak the rice in 3-4 cups of water for 6 hours. Similarly soak the green gram, black gram, Bengal gram, and pigeon peas along with fenugreek seeds in 2 cups of water for 2 hours.
2. Grind the coriander leaves and ginger to a smooth paste, adding a little salt and water as needed.
3. Drain the water from the rice and dals. Grind the rice and dal separately into smooth pastes.
4. Mix the green paste with the rice and dal pastes, adding sufficient water to make a dosa-like batter. Add salt to taste.
5. Allow the batter to ferment for 4-5 hours. Stir in pepper powder.
6. Make dosas from this batter, using butter or oil on the griddle until cooked through and crisp.

Food-safety note: raw or lightly cooked sprouts can carry harmful bacteria. This preparation cooks the batter on a hot griddle; cook each dosa thoroughly before serving.