Anonymous Fri Oct 07 16:00:29 2005

1 c Bread crumbs

1/4 c Rice

1/4 c Moong dal

1 md Onion; minced

2 Green chillies; minced

1 sm Piece of ginger; minced

1 Handful of coriander leaves

1/2 ts Cumin seeds

Salt; to taste

In a bowl, cover the rice and dal with plenty of water and let soak for several hours. Drain, then grind to a fine paste. Add milk or water to make a thick batter. Stir in remaining ingredients. For each dosa, cook 2 tablespoons batter on hot greased skillet or griddle, spreading batter into thin circles and turning dosa once to brown both sides. Serve hot with chutney. Adapted by Karen Mintzias from a recipe in