Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Moong Dal Dosa
Dosa, also known as cheela, is a thin, crisp pancake made from any one of a variety of batters. Moong dal dosa can be made with whole moong dal, which is called green gram in English. When made with green gram, the dosa is called andhra pesarattu. It can also be made with split and skinned yellow mung dal.
The recipe shared in this article uses split yellow moong dal, and the batter can be made quickly. While it requires two hours of soaking, the batter does not need to be fermented; you can use the batter straightway after grinding. It has a semi-spicy flavour and a nice color. The dosas can be made crisp or soft, and they're delicious either way.
|Prep time||Cook time||Ready in||Yields|
2 hours 10 min
Serves 3 people 1 cup of split yellow moong dal
- 1 cup split yellow moong dal or whole skinned moong dal, washed and soaked for 2 hours
- 1 to 2 green chilies, finely chopped
- 1 tablespoon oil
- 1/2 cup coconut, grated
- A pinch of hing
- Salt according to taste
- Wash the dal, changing the water several times until it appears clear. Soak the moong dal in 3 cups of water for 2 hours.
- Drain off the water from the dal.
- Grate 1/2 cup of fresh coconut.
- Add the dal and coconut to a blender jar with a little water.
- Add salt while grinding the mixture in the blender.
- Blend till smooth with a consistency similar to dosa batter. Do not add more water after the grinding is done; it has to be made to the right consistency while grinding. This makes your dosa crispy.
- After grinding, add the finely chopped green chilies and hing to the batter and mix well.
- Smear oil or ghee over the pan and heat it.
- When the oil is smoky hot, pour in one ladleful of batter and spread the batter evenly with the back of the spoon to make a thin dosa. Starting from the center, spiral outward until the batter is evenly spread.
- When the batter begins to dry, flip the dosa to the other side using a flat spatula. Toast it for a few seconds.
- Serve the dosa hot with your favorite chutney. It goes well with coconut chutney.
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- If you want to make crispy dosas, just soak the dal for 15 to 30 minutes. Soaking for a longer time could make the dosas softer.
- If you soak the dal for a longer time, you can still make them crispy. Just add a few tablespoons of rice or rice flour to retain the crispiness.
- There's no need to ferment the batter for this dosa.
- You can top the dosas with fried onions and carrots. This is optional.
- You can make soft or crispy dosas from this batter by adjusting the flame and timing. Frying over a low flame gives you crispy dosas.
More About Split Yellow Moong Dal
Yellow moong dal consists of moong beans that have been skinned and split. They are flat, yellow, quick-cooking, and easy to digest. This dal is high in dietary fiber and is an excellent source of protein, making this a healthy choice for vegans.
Yellow moong dal is a staple food in many countries. In India, moong dal is very commonly used in a variety of dishes like dal, khichdi, kheer, soup, etc.
- Like other lentils and pulses, yellow gram is a good source of protein and dietary fiber.
- It is low in fat and rich in B-complex vitamins, calcium, and potassium.
- It does not lead to a feeling or heaviness or flatulence.
- Yellow gram is easily digestible, making it a good food for people who are sick.
- Its regular use during pregnancy, childhood, and lactation may help provide the required nutrition and promote health.