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Moong Dal Dosa Recipe

Moong Dal dosa, a protein rich dosa/crepe made with split yellow moong, rice along with green chili, ginger, cumin and salt. This is almost an instant dosa except for the soaking of dal for 2 hours. We don’t need fermentation for this dosa batter. Once we prepare the batter, we can immediately start making dosas. This dosa has a rich flavor of lentils and the ginger-greenehili-cumin adds more flavor to the batter. Usually for regular dosa, we use the parboiled rice:urad dal ratio of 4:1. For 4 cups of rice we take 1 cup of urad dal. But for this dosa, we are going to use more lentils and very less rice. The rice is just added to get the dosa crispy. So this dosa is a delicious protein rich dosa.

We can make moong dal dosa as plain dosa or we can make it masala dosa or podi dosa too. Relish with coconut chutney or tiffin sambar or tomato chutney.

Tips for making Moong Dal Dosa Recipe:

  • Soak moong dal for 1-2 hours. Soaking for more time makes the dosa very soft. So maximum 2 hours is enough.
  • Ratio of rice to dal is 1:4.
  • Grind moong dal to smooth batter. We need semi-thick batter but with pourable and spreadable consistency.
  • Before pouring batter in tawa, make sure the tawa is hot by sprinkling water.
  • Once you pour the batter, spread the batter to a thin dosa with back of ladle or with any bowl with flat bottom.
  • Cook dosa in low flame till the dosa is crispy.
  • We can top up the dosa with idli podi, chopped coriander leaves, chopped onions, grated carrot etc.

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Moong Dal Dosa Recipe | Yellow Moong Dosa Recipe
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Moong Dal Dosa | Moong Dal Masala Dosa

Moong Dal Dosa is a tasty and delicious dosa made using yello split moong dal. It's very rich in nutrition and good for health. The dosa batter doesn't require fermentation hence it's almost instant. This can be served with chutney of your choice / Sambar.
Course Breakfast Dishes, Evening Tiffen
Cuisine Indian, South Indian
Prep Time 10 minutes
Cook Time 20 minutes
Soaking Time 2 hours
Total Time 2 hours 20 minutes
Servings 8 Dosa
Calories 137kcal
Author Sowmya Venkatachalam

Equipment

  • Mixer Grinder
  • Dosa Pan

Ingredients

For making Dosa

  • 1 cup Moong dal 1 cup - 250 ml
  • 2 tbsp Raw Rice
  • 3 nos Green Chili adjust to your spice level
  • 1 inch Ginger
  • 1 tsp Jeera
  • tsp Salt adjust to your taste
  • ¼ cup Ghee (or oil)

For making Potato Masala

  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • few Curry leaves
  • 1 tsp Split Urad Dal
  • 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 tsp Ginger finely chopped
  • 2 nos Green Chili finely chopped
  • 1 tsp Cashews optional
  • 1 nos Onion small
  • 4 nos Potato medium size
  • 1 tsp Salt adjust to your taste
  • 1 pinch Turmeric Powder
  • 1 tsp Coriander Leaves finelly chopped

Instructions

Preparation

  • Take the split yellow moong dal and raw rice in a vessel. Wash it thorougly and add water. Soak it for 1 - 2 hours.

Making of Potato Masala

  • Take the Potatoes in a pressure cooker and pressure cook it for 3 whistles. Once the pressure is completely released, open the cooker and take out the Potatoes. Discard the skin of the Potatoes and mash it roughly. Do not mash it completely, few big pieces of potato will make it more tastier.
  • Heat oil in a pan. Add mustard and allow it to sputter. Then add split urad dal, bengal gram dal and fry till light brown. Next, add chopped green chilli, ginger, curry leaves and saute for few seconds. Optionally you can also add cashews and fry it till its light brown.
  • Now, add the sliced onion along with a pinch of salt and saute the onions till translucent.
  • Add the roughly mashed potatos to the pan and give a mix. Add Salt and Turmeric Powder and mix gently.
  • With this add ¼ cup of water and mix well. Keep the flame in low and allow the mixture to cook for about 5 minutes. Mix gently if required.
  • Finally sprinkle the coriander leaves and remove it from flame. The Potato Masala is ready. Keep it aside.

Preparing Dosa Dough

  • Moong dal and rice are soaking for 2 hours now. Squeeze out water and add the soaked moong dal to mixer jar.
  • Now, add green chili, ginger, cumin seeds and salt to the mixer jar.
  • Grind everything to a smooth batter by adding water little by little. The batter needs be like our regular dosa batter consistency.
  • Pour the ground moong dal batter in a mixing bowl. Set the batter aside.

Cooking dosa

  • Heat a tawa. Check the hotness of tawa by sprinkling water. The water should sizzle. Wipe the tawa with clean cloth or paper towel. Once the tawa is hot, reduce the flame to low.
  • Pour a ladle of batter on the tawa, spread it nicely with a back of a ladle to a thin dosa.
  • Sprinkle chopped coriander leaves. Add a tsp of ghee and spread the ghee all over the dosa.
  • Allow the dosa to cook on the top side and then using a flat spatula flatten the dosa nicely.
  • When the dosa becomes crispier, all the corners will slowly rise. Now add 2 tablespoon of potato masala and fold the dosa and take it out of the tawa and place it in a serving plate. 
  • Repeat these steps for the rest of the batter

Serving Time

  • Moong Dal Masala Dosa is now ready. Relish this delicious dosa with coconut chutney or idli milagai podi or sambar and enjoy your dish!

Nutrition

Serving: 1Dosa | Calories: 137kcal | Carbohydrates: 18.1g | Protein: 4.3g | Fat: 5.2g | Sodium: 4.3mg | Potassium: 188mg | Fiber: 1.2g | Calcium: 11.9mg | Iron: 0.7mg

INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARATION

  • Take the split yellow moong dal and raw rice in a vessel. Wash it thorougly and add water. Soak it for 1 – 2 hours.

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MAKING OF POTATO MASALA

  • Take the Potatoes in a pressure cooker and pressure cook it for 3 whistles. Once the pressure is completely released, open the cooker and take out the Potatoes. Discard the skin of the Potatoes and mash it roughly. Do not mash it completely, few big pieces of potato will make it more tastier.

Image may be NSFW.
Clik here to view.

  • Heat oil in a pan. Add mustard and allow it to sputter. Then add split urad dal, bengal gram dal and fry till light brown. Next, add chopped green chilli, ginger, curry leaves and saute for few seconds. Optionally you can also add cashews and fry it till its light brown.

Image may be NSFW.
Clik here to view.

  • Now, add the sliced onion along with a pinch of salt and saute the onions till translucent.

Image may be NSFW.
Clik here to view.

  • Add the roughly mashed potatos to the pan and give a mix. Add Salt and Turmeric Powder and mix gently.

Image may be NSFW.
Clik here to view.

  • With this add ¼ cup of water and mix well. Keep the flame in low and allow the mixture to cook for about 5 minutes. Mix gently if required. Finally sprinkle the coriander leaves and remove it from flame. The Potato Masala is ready. Keep it aside.

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Clik here to view.

PREPARING DOSA DOUGH

  • Moong dal and rice are soaking for 2 hours now. Squeeze out water and add the soaked moong dal to mixer jar. Now, add green chili, ginger, cumin seeds and salt to the mixer jar.

Image may be NSFW.
Clik here to view.

  • Grind everything to a smooth batter by adding water little by little. The batter needs be like our regular dosa batter consistency. Pour the ground moong dal batter in a mixing bowl. Set the batter aside.

Image may be NSFW.
Clik here to view.

COOKING DOSA

  • Heat a tawa. Check the hotness of tawa by sprinkling water. The water should sizzle. Wipe the tawa with clean cloth or paper towel. Once the tawa is hot, reduce the flame to low. Pour a ladle of batter on the tawa, spread it nicely with a back of a ladle to a thin dosa. Sprinkle chopped coriander leaves. Add a tsp of ghee and spread the ghee all over the dosa.

Image may be NSFW.
Clik here to view.

  • Allow the dosa to cook on the top side and then using a flat spatula flatten the dosa nicely.  When the dosa becomes crispier, all the corners will slowly rise. Now add 2 tablespoon of potato masala and fold the dosa and take it out of the tawa and place it in a serving plate.

Image may be NSFW.
Clik here to view.

  • Repeat these steps for the rest of the batter. We can try sprinkling idli podi along with coriander leaves and make a podi dosa.

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Clik here to view.

SERVING TIME

  • Moong Dal Masala Dosa is now ready. Relish this delicious dosa with coconut chutney or idli milagai podi or sambar and enjoy your dish!

Image may be NSFW.
Clik here to view.

The post Moong Dal Dosa Recipe appeared first on Subbus Kitchen.


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