Green Gram Dosai

I have to admit that I have never tried making dosai before. Not because I would not know how to, but mainly because their preparation requires pre-soaking and grinding and I either did not have time (I tend to think about cooking lunch early in the morning, which is generally too late for dosais) or the utensils (imagine me grinding all those moong dals in my pea-sized mortar and pestle :-S
But anyway, in summer we finally purchased my awesome little dark red kitchen helper - 1 button blender. Oh, how much I love it. Simple as it is, place all the stuff inside, cover and press "da ba´en", voilla! Dinner on the table.
However lately we have been using it mainly for smoothies or Mexican Salsa and so failed to experiment. But watching my lovely blender loosing its abilities to be creative, I sometimes feel guilty for not stuffing it with something else rather than fruit or avocados.
So being a girl of immediate action, I started browsing through all cookbooks thinking out a cunning plan. Here I went (with the help of my favorite Dakshin cookbook), my very first attempt to make:

GREEN GRAM DOSAI:
(Passbirattu)

• 2 cups green gram dal (yellow split moong dal)
• 1/2 cup uncooked Basmati rice
• 5 green chilies
• salt
  
• 1/4 tsp asafoetida powder
• 1 onion
• 2 tbsp shredded coconut (I used dried flakes)
• 1 potato
• 1 bunch coriander
• oil to fry

Wash the dal and soak with rice in 2 cups water for an hour. Drain well and place in the blender. Add the chilies, chopped onions, boiled and mashed potato and a little water and blend to a smooth paste.
Add the rest of ingredients and process to a batter of thick and dropping consistency.

Heat the tawa griddle or an iron frying pan until smoking hot.
Drizzle some oil, coat the pan and add a laddle of the batter. Take a flat wooden spatula and with circular motions, spread the batter around the pan. Fry for a minute or until mostly dry, flip over and continue frying from the other side.
You should end up with crunchy beany pancakes, perfect with any chutney or curry dishes.

( We ate ours with Bean Poriyal, Saffron Rice and Small Onion Sambar)

Here is my contribution to Susan´s Legume Love Affair, and event that truly reflects my passion for cooking dal.