1 c Bread crumbs
1/4 c Rice
1/4 c Moong dal
1 md Onion; minced
2 Green chillies; minced
1 sm Piece of ginger; minced
1 Handful of coriander leaves
1/2 ts Cumin seeds
Salt; to taste
In a bowl, cover the rice and dal with plenty of water and let soak
for several hours. Drain, then grind to a fine paste. Add milk or
water to make a thick batter. Stir in remaining ingredients.
For each dosa, cook 2 tablespoons batter on hot greased skillet or
griddle, spreading batter into thin circles and turning dosa once to
brown both sides. Serve hot with chutney.
Adapted by Karen Mintzias from a recipe in “Tasty Dishes from Waste
Items” by Aroona Reejhsinghani
Yields
1 batch