Peas Dosa

If you live in India and have tasted UNIBIC biscuits, you will read (on the back cover) that in those days in England, when cooks had to taste their cakes, they would test a small portion of their cake batter in the oven. It would not be soft like the cakes, but, it would be brittle. This yummy thing is what is known by the name of cookies today.

Similarly, you don’t have to be a great cook to realise that the best of our recipes are those born due to some contingency, or some minor innovation that happens on-the-go. My peas dosa was born this way. I had run out of moong. So, just substituted dry green peas and followed exactly the same procedure that I follow for making pesarettu. A healthy wholesome meal is ready for the family!

Ingredients

Dried green peas: 1/2 cup
Raw rice: 1/2 cup
Onions (medium): 2
Green chillies (medium): 3
Ginger: 1/4 inch
Coconut: 4 tbsp (optional)
Salt to taste
Oil - to make dosas

Method

Wash and soak peas and rice separately for eight hours.

Chop onions, ginger, green chillies roughly and grind into a smooth paste.

Grind the soaked green peas and raw rice separately.
Mix everything and add salt.

Make dosas.

Cook on a medium flame so that the dosa is well cooked.

Incidentally, this recipe also got published in the Hindu. This is my entry to MLLA-13 conceived by Susan of the "Well-Seasoned Cook" and currently being hosted by Sunshinemom of "Tongue Ticklers......".