| • | To make the mixture, wash and soak all the five ingredients (green moong dal, white chana, rajma, white peas and green peas) in water and leave overnight (around 8 hours).
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| • | In the morning, grind the soaked ingredients, to make a fine paste.
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| • | Now, add salt, garlic, red chilies and ginger to it and grind again.
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| • | Pour the mixture in a bowl and add rice flour to it. Mix well to make a thick batter.
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| • | On high flame, put the non-stick dosa tawa and pour 1½ scoop of batter over it.
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| • | Make the batter flat evenly, with the same scoop and reduce the flame.
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| • | Add a few drops of oil over and around the dosa, so that it doesn’t stick to the tawa.
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| • | Now, flip the dosa and repeat the process.
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| • | When it turns a little brown, the dosa is prepared and ready to eat.
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| • | Serve hot with sambhar and chutney. |
