Mar 19, 2013

Moong Dal Dosa

Moong Dal Dosa - Moong dal dosa made purely / exclusively with moong dal / yellow split gram. No  added oil / ghee, urad dal, coconut & rice, ginger paste and green chillies ..

Makes: 6


1 cup ( Indian standard measuring cup of 200 ml / 8 oz capacity  ) yellow moong dal (split yellow dal)

2 cups water

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.  Transfer dosa batter into another container and mix well with salt. 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 100 - 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.

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