Healthy and Easy Split Yellow Moong Dal Dosa Recipe
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 as Green gram in English. It can also be made with split and skinned mung dal that is yellow in color.
Dosa which is made from Green gram is called as Andhra pesarattu.
The recipe shared in this post is made of split yellow moong dal, which can be made instantly. While it requires two hours of soaking, the batter does not need to be fermented. You can use the batter straightway after grinding. It have semi spicy flavour and nice color, crisp or soft and delicious.
About split yellow moong dal
Yellow moong dal is a moong beans that have been skinned and split. They are flat, yellow, quick-cooking, and easy to digest. It 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 sources of protein and dietary fibre.
- It is low in fat and rich in B complex vitamins, calcium and potassium.
- Free from heaviness and flatulence.
- Easily digestible, good food for sick persons.
- Its regular use during pregnancy, childhood and lactation helps to get the required nutrition and promote health.
- 1 cup Split yellow moong dal/ whole skinned moong dal, Washed and soaked for 2 hours
- 1-2 green chilies, finely chopped
- 1 tbsp oil
- 1/2 cup Coconut, grated
- A pinch of hing
- Salt According to taste
How to make the recipe
- Wash the dal, changing the water several times until it appears clear. Soak 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 dal and coconut to a blender jar with little water.
- Add salt while grinding.
- Blend it 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 finely chopped green chilies and hing to the batter and mix well.
- Smear oil or ghee over the pan and heat it.
- When it is smoky hot, pour one ladle of batter and spread the batter to make thin dosa by spreading the batter evenly with the back of the spoon. Starting from the center, spiral outward until evenly spread.
- When the batter begins to dry, flip and toast the dosa on the other side using flat spatula. Cook for few seconds.
- Serve hot with your favorite chutney. It goes well with coconut chutney.
- If you want to make crispy dosas, just soak dal for 15-30 minutes. Soaking for a longer time could make the dosas less crispy and softer.
- If you soak the dal for longer time, still you can make it crispier, then add few tablespoon of rice or rice flour to retain the crispiness.
- No need to ferment the batter for this dosa.
- You can top dosa with fried onions and carrots. This is optional.
- You can make soft or crispy dosas from this batter by adjusting the flame and timing. Fry in a low flame gives you crispy dosas.
|Serving size: 1|
|Calories from Fat||153|
|% Daily Value *|
|Fat 17 g||26%|
|Saturated fat 7 g||35%|
|Carbohydrates 68 g||23%|
|Sugar 7 g|
|Fiber 32 g||128%|
|Protein 25 g||50%|
|Cholesterol 29 mg||10%|
|Sodium 209 mg||9%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|