Black Eyed Peas and Green Gram Dosa

Black eyed peas in India is known as lobhia or in Telugu alchandalu. These peas are rich in calcium, folates, vitamin A and, of course, proteins. These peas by eating on a New Year Day is believed to bring prosperity. This variety dosa made with black eyed peas and green gram(moong in Hindi and pesalu in Telugu) is most suitable for diabetics and those who are supposed to reduce on rice content. This is gluten free too. To make this dosa a little or no oil can be used. To make it crisp a tablespoon of rice is used. Seven to eight dosas can be made with this batter.

For Dosa

Ingredients	Quantity
Black Eyed Peas (Lobhia)	½ cup
Green Gram (Moong dal)	¼ cup
Rice	1 tbsp
Cummin Seeds	1 tsp
Green Chillies	2 or 3
Coriander Leaves	1 small bunch
Ginger	1 inch piece
Oil	for shallow frying
Salt	to taste

For Garnishing

Ingredients	Quantity
Grated Carrot	¼ cup
Finely Chopped Green Chillies	1 tbsp
Chopped Coriander Leaves	2 tbsp

Method

1. Soak the black eyed peas and green gram in water for three hours.


2. Wash and grind them in a grinder with green chillies,ginger,salt and cumin seeds into a fine paste.The batter should not be very thick.


3. Take a flat griddle or tava and grease it. Heat it.


4. Take a ladleful of the batter and put in the center of the pan and spread with the the back of the ladle into a circle.


5. Take a teaspoon of oil and drop it around the dosa and on medium heat let it become crisp all around and slightly brown in colour on the underside.


6. Make dosas with the rest of the batter.


7. Garnish each dosa with grated carrot,chopped green chillies and chopped coriander leaves and serve it on plate with coconut chutney. Green chillies can be avoided if children are being served.