Moong Dhal Masala Dosai

Snow, snow, go away.
Come again some other day.
Little Abi want to go outside and play with Mommy.
Come again some other day.

Wow it's snowing outside and it was very cold that I wasn't able to get good clicks but manage to get a few trembling. It feels good and my tongue wanted to taste a few bites of hot samosas. It was heaven with a cup of hot masala tea and crispy samosas watching the snow fall from my balcony. I had some masala left and decide to make Moong Dhal doas stuffed with these masala top with beetroot chutney and podi. That was awesome dinner for us and went to bed happily..The day has came to end.

Moong Dhal Masala Dosai
Ingredients
Serving Size:5

1 cup moong dhal
1 cup rice
1/4 cup ural dhal
3 dried chillies
1tbsp ginger garlic paste
1tbsp cumin seeds
few sprig curry leaves
1/4 cup freshly grated coconut
salt to taste.
finely chopped onions
1 cup beetroot chutney
1 cup poori masala

Preparation Method:

Soak the dhals and rice overnite and grind to a paste with ginger garlic paste,dried chillies,curry leaves and grated coconut. transfer the batter to a bowl and add the cumin seeds and salt. Blend them well and set aside for 1 hour or you can make doas straight way.The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Sprinkle some of the chopped onions. Pour a tsp. of ghee or oil over it. Flip over and allow the another side to be cooked. Add a spoonful of the masala and 1tbsp of chutney. Sprinkle some podi if you like.Fold it and remove with spatula when crisp. Serve hot with chutney and / or sambar.