Moong dhal - 1 cup
Raw rice - ½ cup
Salt
Wash & soak rice & dhal together for 2 hrs.
Grind to fine paste in the mixi adding salt & water.
Do not ferment.
Make crisp thin dosais with oil.
Since this dosai is made from fresh batter, puli kuzambu goes well with this.
Puli Kuzambu:
Vegetables like yellow pumpkin, avarakkai, mochai paruppu, brinjal, snakegourd,
carrot can be used.
Cut into slightly bigger cubes than for kootu.
Vegetables - 3 cups
Tamarind paste - 1 tbsp
Salt, haldi
Jaggery - little ( optional)
To fry in ½ tsp oil & powder:
Red chillies - 3,4 ( or to taste)
Pepper - ½ tsp
Urad dhal - 1 tsp
Gram dhal - 1 tsp
Methi seeds - ½ tsp
Peanuts - 3 tsp
Copra - 2 tsp
To temper:
Oil - 1 tsp
Mustard seeds - 1 tsp
Curry leaves - few
Boil the vegetables with water, salt & haldi.
When they become soft, mix the powder with little water, tamarind paste mixed with 1 cup of water & add.
Simmer to boil, stirring to prevent lump formation.
Add jaggery & remove.
Temper as given.
Note:
This pulikuzambu goes very well with venpongal also.
Pasiparuppu dosai can be served with any spicy chutney also.