Jul 29, 2015

Moong Dal dosa

Moong Dal Dosa

Moong dal dosa made purely with Moong dal / yellow split gram (Moogachi daali in Konkani and cherupayar parippu in Malayalam). It’s very easy to prepare with minimum ingredients.  Delicious and nutritious too. No added  coconut / urad dal / rice and spices.

Makes: 6


1 cup moong dal (Standard measuring cup of 200 ml capacity)
½ teaspoon salt


Wash and clean moong dal. Soak in 3 cups of  water for 4 hours.

Drain out water and make a smooth paste in mixer (2 batches). Add water up to the level of moong dal when making paste in a mixer. Batter should be just like normal dosa batter. Add water if required. Do not make it very thin in consistency. No need to ferment this batter.

Heat  a flat  non stick tawa (dosa pan) on medium heat.

Grease pan with ¼ teaspoon oil.

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

Cover with a lid and cook on a medium heat for 2 – 3 minutes until done. Turn the other side and cook till golden color.
When ready carefully remove with a thin spatula. Serve hot with tomato chutney / coconut chutney / sambar / dosa podi …

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