1. Wash and soak rice for half an hour.

2. Grind the red chillies, soaked rice & the mung sprouts to a batter of coarse consistency. The batter should not be too thick or too runny.

3. Add the salt & asafoetida to the batter.

4. Finely chop the curry leaves and add to the batter.

5. Heat a nonstick dosa pan / tawa & spread one & a half tablespoon of the batter on it to form a medium sized dosa.

6. Dribble a little oil along its edges & let it cook for 1/2 minute. Flip the dosa and cook on the other side. Both sides should be golden brown. Serve hot with freshly made mint chutney.

Tip:

Excellent party snack for winter evenings. Alternatively, prepare the dosas ahead of a party, roll them up & slice into whorls . Insert toothpicks before serving them as snacks.