Ingredients:

• 1/2 cup – Rice
• 6 – Red Chillies
• 2 cup – mung Bean sprouts
• Salt to taste
• 1/4 tsp – Asafoetida
• Curry leaves
• Oil for cooking

Method:

1. Wash and soak rice for half an hour.
2. Grind the red chillies, soaked rice and the mung sprouts to a batter of coarse consistency. The batter should not be too thick or too runny.
3. Add the salt and asafoetida to the batter.
4. Finely chop the curry leaves and add to the batter.
5. Heat a non-stick dosa pan / tawa and spread 1.5 tbsps of the batter on it to form a medium-sized dosa.
6. Dribble a little oil along its edges and let it cook for 1/2 minute.
7. Flip the dosa and cook on the other side. Both sides should be golden brown.
8. Serve hot with freshly made mint chutney.

Recipe courtesy of Manisha