The green gram dosa recipe is one healthy, juicy South Indian dish made using green gram moong dal. It is full of protein, making it an excellent alternative to rice-based dosas. This easy-to-make recipe can be served at breakfast or as a lighter meal accompanied by chutney or sambar. Soak 1 cup of whole green gram in water for 6-8 hours or overnight. Drain the water and transfer the soaked green gram to a blender. Add 1-2 green chillies, a small piece of ginger, 1/2 teaspoon of cumin seeds, and salt to taste. The mixture should be smooth enough to pour. Add a little water as necessary. Heat a non-stick or cast-iron tawa over medium flame. Grease the tawa lightly with a tablespoon of oil, then pour a ladleful of the batter onto it. Tilt the tawa in circular motions to spread a thin dosa-like consistency evenly. Drizzle a few drops of oil around its edges while it cooks evenly, starting the lifting of its edges and changing colour at the bottom from golden to crisp. Flip the dosa if you want it to be on both sides or done after one side is cooked. Repeat the same process with the rest of the batter. For a yummy meal, serve this dosa with coconut chutney rich in proteins, tomato chutney, or sambar. This green gram dosa is effortlessly quick and healthy; hence, it will be a great addition to your diet.

• 1/2 cup green gram
• 2 tbsp rice
• Coconut chutney
• 1 tsp cooking oil
• Salt
• Ginger
• 1-2 green chillies

• Green gram dosa is the commonly known name given to green gram dosa.
• Soak 1 cup of green gram, moong dal, and 2 tablespoons of rice in sufficient water for about 6 hours or overnight.
• It's the first soaking, so it will hydrate the grains; thus they will grind easily and let the dosa batter have a desirable texture. After it has soaked, drain all that water and transfer green gram and rice into a blender.
• Add 1-2 green chilies to give it a little spiciness.
• A small piece of ginger is added just to give a little warm and aromatic zing, followed by salt to taste.
• Slowly water is added to the blender and grind the ingredients into a smooth batter.
• The batter should be pourable-not too thick and not too watery-just like the traditional dosa batter.
• Having prepared the batter, it's time to cook those dosas.
• Heat a non-stick pan or tawa on medium flame. The heating will ensure that the batter spreads uniformly and doesn't stick to the pan.
• So now, once the pan is hot enough, pour a ladle full of the batter in the center.
• Take the backside of the ladle and spread it out in a circular motion so that it becomes very thin.
• The thinner you make it, the crisper your dosa is going to be. Sprinkle about a teaspoon of oil around the edges so that it doesn't stick to the pan and gives a nice golden-brown crust.
• Cook for 2-3 minutes on one side, where the dosa's edges would have started to come out and the bottom turns golden brown.
• That is when you know the dosa has been cooked well on one side.
• Now take a spatula turn the dosa to its other side and let it cook for 1 to 2 minutes.
• If you like your dosas, which are very crispy, then you can give it a miss at flipping and just get it done on one side.
• You can take your dosa from the pan onto the plate when it is cooked.
• Repeat this for all the remaining batters. Dosa should be served fresh and hot.
• Serve these green gram dosas fresh. The coconut chutney or sambar along with it is a wonderful combination to give a deep earthy undertone to the creamy and tangy note of coconut chutney.
• Then the spiced and sour note of sambar will layer the full experience.
• Can be served with tomato chutney, ginger chutney, and even a dollop of curd for added variety.
• Green gram dosa is not only tasty but very healthy, too.