This dosa shaped recipe has a slightly bitter taste. Use fenugreek as mentioned in the ingredients to bring out its authentic flavour.
Split green gram (moong dal) (1 cup)
Fenugreek leaves (methi) (1/4 cup, finely chopped)
Ginger-green chilli paste (adrak-hari mirch) (2 tsp)
Lal Mirch /Red Chilli Powder (1/2 tsp)
Haldi/Turmeric Powder (1/2 tsp)
Asafoetida (hing) (1/8 tsp)
Oil (2 tbsp)
Water (1/2-3/4 cup)
Salt (to taste)
Soak moong dal for 2–3 hrs.
Place chopped fenugreek leaves in a colander and sprinkle 1/2 tsp salt on it. Let sit for 10–15 mins.
Squeeze the leaves to extract bitter juices and rinse to remove excess salt.
Drain the dal and grind along with ginger-green chili paste, MTR Lal Mirch /Red Chilli Powder, MTR Haldi/Turmeric Powder, asafoetida and salt, adding enough water to make a thick, pancake/dosa-like batter.
Add the fenugreek leaves to the batter and mix well.
Heat a non-stick tawa and pour a ladleful of batter on it. Lightly spread it to make a thin pancake/pudla.
Drizzle oil around the pudla and cook for a minute on each side or until light golden brown on both sides.
Serve hot with chutney or pickle.