Green Gram Dosa / Cherupayar Dosa

To achieve the perfect dosa batter consistency for green gram dosa, soak 1 cup of whole green gram and 0.25 cup of raw rice for 6-7 hours. After draining, blend them with green chili, ginger, cumin seeds, and salt, adding enough water until the mixture is smooth and pourable.

Yes, green gram dosa is naturally gluten-free as it is made with whole green gram and rice. This makes it a great option for those following a gluten-free diet. Just ensure that all your ingredients, including spices, are certified gluten-free.

Green gram dosa pairs wonderfully with a variety of chutneys. Coconut chutney is a classic choice, but you can also try tomato chutney, mint chutney, or even a spicy onion chutney to enhance the flavors of your dosa.

To store leftover green gram dosa, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, simply warm them on a tawa or in a microwave until heated through.

If you don't have green gram, you can substitute it with split yellow moong dal or even chickpea flour (besan) for a different flavor profile. Keep in mind that the texture and protein content may vary slightly with these substitutions.