Channa Dhal Dosa With Mint & Coriander Leaves

Channa Dhal Dosa With Mint & Coriander Leaves

Ingredients
Serving Size:4
Makes: About 15 Dosas

My son just simply love dosa with sambar and coconut chutney very much.He tends to consume a least 4 dosas- that's really big comfort for me as I don't have to feed him. He behaves like a baby sometimes just to make his sister mad as she's a fuss eater and needs to be fed which take about 2 hours for her to finish her food.I happened to find this recipe while cleaning my desk.I have written the recipe which I have completely forgotten and cannot remember where I got them.Well it doesn't matter and the dosa came out really well and my son did really had a feast. The smile on his face made me very happy-that's what all mom needs right!!!

1 cup Channa dal

1 cup parboil rice
1 cup ural dal
2 red dried chillies
1tsp fenugreek seeds

Mint and Coriander Paste:
1 bunch mint leaves
1 bunch coriander leaves
5 green chillies
1tbsp ginger garlic paste
salt to taste
1tbsp ghee

Preparation Methods:
In a large bowl soak the dal,rice,fenugreek seeds and dried chillies overnite.Blend all the ingredients under Paste to a smooth mixture and set-aside.Grind to a coarsely batter paste,by adding the mint coriander paste little by little to the batter. Leave the batter overnight.To the batter, add more water if required. 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. Pour a tsp. of ghee or oil over it. Remove with spatula when crisp. Serve hot with chutney and / or sambar.