Ingredients
•Whole green grams (sabut moong),soaked 1 cup
•kolam rice,soaked 2 tablespoons
•Green chillies,broken 2-3
•Curry leaves 7-8
•Ginger,chopped 1 inch piece
•Salt to taste
For Upma
•Semolina (rawa/suji) 3/4 cup
•Oil 2 tablespoons
•Mustard seeds 1/4 teaspoon
•Curry leaves 7-8
•Split black gram skinless (dhuli urad dal) 1 tablespoon
•Asafoetida 1/4 teaspoon
•Cumin seeds 1/4
Method
Grind moong and rice with little water. Add green chillies, curry leaves and ginger and grind to a coarse paste.
Transfer into a bowl, add water to adjust consistency. Add salt and mix well and set aside.
For upma, heat oil in a non stick pan. Chop onion roughly. Add mustard seeds, asafoetida, cumin seeds, urad dal, curry leaves and onion to the pan and sauté till fragrant.
Add semolina and sauté for 2 minutes.Heat a non sticktawa, pour a ladle full of batter to 4-inch diameter dosa.
Add 1 ½ cups hot water and salt to rawa and mix well and let it cook till done.Turn over the dosa, put some upma on one side, fold the other side over.Serve hot.
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