Dry roast moong dal 1 cup in low flame until good aroma.
Add in boiling water and cook in medium-low flame by oftenly stirring.
Let it cook well, then add chopped cucumber.
Bring it to cook smoothly.
Add Jaggery and let it dissolves completely.
Add salt 1 pinch, cardamom powder and coconut milk either ready or extracted in home.
Bring it to boil once, do not allow it to over boil, take off flame and keep aside, and serve with dosa.
Soak dosa rice for 4 hours.
Drain the water, add in Mixie jar.
Add cooked rice, salt and water, grind smoothly.
Transfer into a mixing bowl, add sufficient water, the batter should be thick like masala dosa batter consistency.
Cover and keep aside for fermentation just 4-5 hours enough.
You can store in refrigerator for next day morning if it is finely fermented before to go bed.
Next day morning while doing payasam together heat an iron tava, apply oil and pour batter, do not spread it, cover and cook for 3 minutes in medium flame.
Open the lid, sprinkle some oil, flip and cook for 2 minutes, remove and serve and pack up for lunch with payasam.
