Nov 20, 2011

Moong Dal Dosa

Moong Dal Dosa

Moong dal dosa made purely / exclusively with moong dal / yellow split gram. No oil / ghee, urad dal, coconut & rice.

Makes: 6


1 cup ( 200 g ) yellow moong dal (split yellow dal)
2 cups water
1 green chilli, finely chopped (optional)
1/2 - inch piece of ginger, finely chopped (optional)
1/2 teaspoon salt
Cooking oil or ghee


Wash and soak the moong dal in 2 cups water for four to five hours. Drain out water and grind (add 1/4 cup / 50 ml / 3 tablespoon water during grinding) in a mixer to a smooth paste with salt, chopped green chilli and ginger (optional). Set aside for half to one hour.  Batter should be just like dosa batter (not very thin in consistency). No need to ferment this batter.

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards.

Sprinkle a few drops of ghee / oil (optional). Cover with a lid and cook on a medium heat for 2 - 3 minutes.

Turn other side and cook till golden color.

When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney & sambar.


Aarthi said...

delicious dear..U have made it perfectly..Love to make this..

Do visit my blog too

Arun said...

Very good breakfast dish for diabetics. Very low carb.

Chitra said...

lovely dosa so thin and crisp...

Tina said...

Perfect dosa niyase...

sujatha umesh said...

is it necessary to ferment the batter???

Niya Prakash said...

Hello Sujatha Umesh, Thanks for query on dosa batter. No need to ferment this batter. We can prepare dosa after one hour.