Thursday, 9 February 2012

Black Eyed Beans Dosa

Black Eyed Peas 1 Cup
Onion 1
Ginger 1 inch Piece
Cumin Seeds 1 tsp
Green Chiles 2
Salt to taste
Oil as required
Method of preparation:
Peel and mince the ginger.
Peel and finely chop the onion.
Remove stems, wash and chop the green chiles.
Soak black eyed peas in water for 4 – 6 hours.
Refresh in water and strain the soaked black eyed beans.
Grind the black eyed beans into smooth paste with least amount of water.
Thin out the batter if required with water to make a pour-able somewhat thick batter and stir in required amount of salt.
Heat a flat pan on medium high heat, apply a tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of black eyed beans batter and spread it with back of the ladle in circular motion into thin dosa.
Immediately, sprinkle a big pinch of cumin seeds, a pinch of minced ginger, few chopped green chiles and a handful of chopped onion.
Lightly press all the toppings into the dosa.
When bottom and edges of the alasanda dosa start to turn brown, carefully turn the dosa on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining black eyed beans dosa batter.
Serve hot black eyed beans dosa with upma and ginger pickle or with dalia chutney.