Moong Dal Dosa or Lentil Pancake

Soak the dal in the hot water for 1-2 hours. One hour is the minimum.

Mix onions, 2 tablespoons ginger, green chilis and cumin seeds in a dish. Set aside.

Drain the dal and grind into a smooth batter with the remaining 1 tablespoon ginger, salt and ½ cup water. The mixture should be easily pourable but not too runny.

Heat a flat omelet pan until quite hot. If you add a drop of water, it should dance on the pan and vaporize. Take a ladleful of the batter, pour on the pan and use the ladle to quickly spread it to desired thinness. If you spread it thick, you need more oil to cook it. If you spread it too thin, it will just crumble apart. After spreading, immediately add a couple teaspoons of oil around the edges and in the center. Let it cook until it starts browning and the edges start coming up. Use a spatula to gently separate the pancake from the pan (it should not be too difficult) and turn over to the other side. Let it cook for a few seconds. Flip it back, add a tablespoon of the onion mixture, fold it and remove from the pan. You can also take out the dosa and add the onion mixture in a plate, but it is easier for me to do it on the pan.

You can serve this with any Indian style chutney/pickle. Enjoy your nutritious, low-fat lentil pancake while it is hot.