Crispy Little Things!

Bulgur & Mung dal Dosa with Beet, coconut & jalapeño Chutney

Bulgur & Mung Dal Dosa with Beet, Coconut & Jalapeño Chutney

Another Dosa experiment in my kitchen. This one turned out to be my favorite so far. It’s also been months since I last ate Dosa and I’m guessing that’s probably clouding my judgement a little. Or the fact that these were so crispy and light, they almost had a junk-food-like feel to them. Quite deceptive considering how healthy and nutritious they are. But they say never trust a skinny chef, so don’t take my word for it. Go on, try it urself!

Ingredients (for Dosa batter)

  • 1 cup soaked and drained bulgur
  • 1 cup soaked and drained split mung dal
  • Salt
  • 1 tsp cumin powder

Note: measure after soaking and draining or things will dramatically be different. This measurement serves about 2 people so multiply accordingly!

Preparation : (for Dosa batter)

  1. Blend to a smooth paste till you reach a pancake batter like consistency. Slightly runnier if you want that extra crispy texture.

Ingredients: (Chutney)

  • 1 cup shredded beet (do not use boiled beets, it won’t be the same)
  • 2-3 tbsp sweetened shredded coconut
  • 7-8 slices (Not whole) picked jalapeños. (I insist on the pickled kind because its really not the same with the fresh ones)
  • Salt

Preparation: (Chutney)

  1. Blend all the ingredients to a smooth paste. Serve chilled.

Preparation: (for Dosa)

  1. Watch a YouTube Dosa making video if you’re a Dosa virgin.
  2. Use a Dosa pan or a crepe maker for best results.
  3. A tsp of butter per Dosa really makes a big difference.
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