This is a good old traditional South Indian dish. Basically, this dish is made from green moong and some spices. I have tried this recipe adding palak to it and it comes out very tasty. Its aroma and taste is mouthwatering. We can have it for breakfast. It is very healthy and easy to digest. Palak and Moong, both are very good source of dietary fiber. Both have rich iron content. It can be prepared immediately after batter is ready. Let’s see how to prepare this dish.
- Hesaru kalu/Green Moong/Green gram – 200 grams (around 1 cup)
- Palak/Spinach – 10 leaves
- Green chillies – 5 (According to your taste you can change the quantity of chillies)
- Salt – 2 Tea spoon
- coriander seeds (Dhaniya) – 1 Tea spoon
- cumin seeds(Jeera) – 1 Tea spoon
- Hing/Asafoetida – 1 Pinch
- Cooking oil – 2 Table spoon
- Wash the green moong with plane water and soak it in 2 cups of warm water, by which the batter will become puffy and smooth. Close the container with lid and leave it to soak for 30 minutes.
- Wash and clean the palak leaves. Keep them in a plate
- Take a mixer jar and pour soaked green moong, cleaned palak, green chillies, coriander seeds, cumin seeds, hing and salt to it. Grind it to a fine paste by adding little quantity of water(around 1/2 cup water). Batter consistency should be thicker than dosa consistency. Take out the batter to a bowl.
- Heat a pan (tawa) medium flame, pour one big spoon of batter over pan and spread it uniformly by moving the hand in circular motion. Close the pan with lid for 1 minute. Open the lid, sprinkle 2 to 3 drops of oil over it and allow it to cook for 2 minutes. Turn the dosa(pancake) upside down with the help of a ladle (long handled plane spoon). Sprinkle 2 to 3 drops of oil on the other side of the dosa, allow it to cook for 2 minutes. Now hot and tasty Palak Hesaru kalu dosa is ready to serve.
- You have to repeat the process for the remaining batter.