Dosai upma recipe

INGREDIENTS:

1. Raw rice - 1/2 cup
2. Pigeon pea - 1/4 cup
3. Cut Green chili - 2
4. -- For Tempering --
   1. Mustard seed - 1/4 teaspoon (tsp.)
   2. Spit black gram - 1/4 teaspoon (tsp.)
   3. Bengal gram - 1/4 teaspoon
5. Salt - to taste

PREPARATION:

1. Soak raw rice, pigeon pea for 2 to 3 hours. 
2. Add salt to taste and grind the soaked rice to a batter consistency to idly batter.
3. Add 1/4 cup of boiling water to the batter. Add little oil to the batter.
4. Now make very thin dosai out of the rice batter.
5. Now break the dosai's into fine pieces.
6. -- Making Dosai --
   1. Heat the flat iron skillet or non-stick tawa pan with coat of oil.
   2. Pour a spoonful of batter in the center, spread with the back of the spoon to a thick round. (or as think you wanted)
   3. Once this side is cooked, flip over and cook until the dosai is cooked on the other side. Remove and serve
7. Cook the pigeon pea and mash them.
8. Heat oil in a pan add mustard seed and when it start to splatter add the black gram, Bengal gram and cook until turns golden brown.
9. Now add the green chili and cook until it turns translucent. Add the cooked pigeon pea and cook until oil separates (all water evaporated) .
10. Now add the broken dosai mix well and serve.

NOTES: