Directions

• Step 1 Drain and rinse soaked mung beans. Combine the soaked mung beans with grated ginger, dried chile, kosher salt and blend in a strong blender like a Vitamix or in a food processor. Add water as necessary to thin your batter if it is too thick. You want a consistency like a thick pancake batter.
• Step 2 Put the batter into a bowl and stir in the chopped spinach. Add more salt at this point if needed.
• Step 3 Heat a griddle or large frying pan on high heat. Wipe down griddle or frying pan with oil. Pour 1/3 C. batter onto the hot griddle using a spatula or the bottom of the measuring cup to smooth the batter into a smooth thin circle–the larger the circle the better. (Distribute the batter on your hot griddle using circular motions to do this.)You want your dosa to be very thin and you want it to crisp a little. Sprinkle a little of the onion, cilantro and chopped jalapeno across the top of your dosa. Sprinkle a little oil on top of the dosa.Use a spatula to press the vegetables down into the dosa. Cook the dosa for 1-2 minutes. (You want the edges of the dosa to begin to brown if that is possible.) Flip the dosa and cook for another minute, again pressing down on the surface of the dosa with a spatula. Flip the dosa again and transfer to your serving plate. Fold the dosa into halves or thirds and sprinkle with a bit more of the chopped vegetables. Serve with a thinned chutney.