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.