Make a checklist; keep the required ingredients close by

Make a checklist; keep the required ingredients close by. Dosai
Moong sprouts I germinated the mung seeds. Soak 1c of whole moong in hot water, a minute. Drain, wrap in a moist paper towel. Place inside a ziplock bag, close the bag. Need to keep the paper towel moist. In a couple of days seeds will germinate

Puree the tomatoes in a blender with one cup of water
In a big bowl make batter with rice and moong flours ; add 6c of water; whisk to make a sooth batter, add tomato puree; mix thoroughly. Add water if you need; make the batter with flowing consistency, add salt, baking soda, stir. Let it rest for 30minutes. Add chopped onions, green chilies, ginger and cilantro

Make dosai on a skillet over medium high heat. I use cast iron skillet as it retains heat and also good for healthy cooking. I cut a big onion into two halves. Dip the onion in oil and rub the oily onion on the skillet. By doing so you, get a nice aroma.
When the skillet is hot, spread about a cup of batter on the skillet to make a fairly thin dosai. Cook both sides. You can cover the skillet, if you want soft dosai. I like dosai crisp.

. I had home -made spicy tomato chutney. I spread two table spoons of chutney on one side of dosai. However it is optional. Spread ½ c of moong sprouts on one side of the dosai ; fold. Remove from the skillet. Place on a serving plate. Serve with sambar, dal or your favorite chutney. Enjoy