1 cup idli/dosa Rice
1 cup steel cut oats
Moringa Leaves – 1 cup,tightly packed (remove leaves from
½ cup fresh coconut
Salt to taste
Oil for making the dosa ( I use sesame oil)
Wash and soak the idly/dosa rice and steel cut oats in water for at least 6 hours. Drain and grind to a thick fairly smooth paste. Add the fresh coconut and pulse for 30 secs. Add salt to taste.
There is no fermenation required for this recipe. Dosa can be made immediatedly.
Before preparing the dosa, add the washed Moringa Leaves.
Add little water and dilute it. The batter should not be very watery.
Heat a cast iron pan, and pour a ladle full of batter and spread into a slightly thick dosa and drizzle oil along the sides and center. Cook on medium flame, flip and cook the reverse side until brown spots appear.
Serve it hot with chutney of your choice. Mine was spicy tomato and coriander chutney.
(This is a very traditional Indian recipe from the state of Kerala where my parents come from. Everytime I make this, it brings back childhood memories)