Bajra Pesarattu (Pearl Millet and Green Gram Dosa)

Ingredients

• whole bajra (pearl millet) — 1 cup
• whole green gram (moong) — 1 cup
• water (for soaking and grinding)
• dry red chillies — 4
• green chillies — 2
• onions — 2-3 (finely chopped)
• ginger — 1/2 inch
• salt (to taste)
• coriander leaves — 2 tsp (chopped)

Method

1. Wash the bajra and green gram and soak them together for 5 to 6 hours.
2. Drain and grind to a batter, adding water as needed. Leave it to ferment for 3 to 4 hours.
3. Grind the red and green chillies, ginger and salt together and stir them into the fermented batter with the chopped onion and coriander leaves.
4. Heat a tawa over a medium flame, pour on a ladle of batter and spread it into a round.
5. Cook until the underside is done, flip and cook the second side, then lift it off. Serve hot, with sambar and a peanut-coconut chutney.