Almond slivers broken, cashews broken to small pieces
Salt to taste
Instructions
In a pan put 1 tablespoon of oil. When hot add mustard seeds, when they splutter, add chana dal when it is light brown, add jeera, whole black peppers, green chilies. Now add chopped onion and cook them without a lid for 4-5 minutes. They don’t need to cook fully till transparent. Turn off the stove and add cashew/almond slivers and coconut pieces.Put this seasoning and cilantro in to the dosa batter and mix well. Add a pinch of Eno or baking soda and mix again.I am using the electric moulds (plates) for this preparation. Two types, one that cooks 21 and another that cooks 26. Links are given below. I find these very convenient and easy to use and clean . Also saves me a lot of time.Plug the mould on full power, place a drop of oil on each pit and place the batter.Cover it with a lid. Turn them over when the bottom is cooked well.Do not cover while cooking the second side.Even if the top or middle may be slightly liquidy, don’t worry, it will still cook from the other side when you flip.
Notes
When Time Matters:Buy dosa batter from Indian store. If not available in your area, you can buy and keep instant dosa batter powder and follow the same steps.You can also buy chopped onions to save time.I have given a kitchen tip to have onions peeled and ready to chop.When Calories Matter:Can cook with cooking spray instead of using oil.When Only plant-based food matters (Vegan)This is VeganWhat to serve with:Can be served with Tomato chutney, peanut chutney, ginger chutney, ketchup, or sweet chili sauce.Great afternoon snack, appetizer for a dinner party, or an after school snack for kids.Tips:Cooking mould – Two links are given for what I have used. Both work very well for me.Links: 26 Pieces attachment - https://amzn.to/3yVJIPtGrill Plate - https://amzn.to/3naQJJQMulti Baker Deluxe - https://amzn.to/3yXEp21