Moong Dal Dosa is easy and quicker to prepare.
Make 6 Dosas
Ingredient:
- 1 Cup split Moong lentils without skin (yellow Moong Dal)
- 1 Pinch of asafetida (Optional)
- 1/2 cup of finely chopped onion (Optional)
- 1/2 Teaspoon ginger - garlic paste (Optional)
- ½ Teaspoon red chilli powder
- ½ Teaspoon cumin powder
- 1½ Cup water or as needed
- Vegetable oil for making Dosas
- pinch of Mustard and Cumin seeds
- 1/2 Teaspoon ginger paste
- 1 finely Chopped Green Chilli
- 1/2 cup of chopped/grated Carrots
- 1/2 cup of finely Chopped Mix Capsicums (You may add your favorite vegetables )
- 100 gms Paneer
- Salt as per taste
- coriander leaves (optional)
Directions:
- Wash moong daal in a bowl, changing water several times until the water appears clear and then soak it in 4 cups of water for 2 to 3 hours or until fully soaked. (Moong dal will take less time to soak if you soak it in hot water)
- Once dal is soaked drain all the water out and wash it again.
- In the blender add the washed dal and ½ cup of water and grind it into a smooth batter.
Moong Dal batter Source: Harita Mehta - Transfer the batter into the bowl. Add red chilli powder, cumin powder, salt and another ½ cup of water to the batter and mix.
- Heat a cast iron flat griddle on medium heat, for 8 to 10 minutes. Once the griddle is hot drizzle some oil and spread it with a spatula. Let the oil heat for 2 minutes to season the griddle. Turn the heat down to medium.
Heat the griddle and grease it Source: Harita Mehta - Now fill the cooking spoon with the batter and pour batter in the middle of griddle, then with the back of the same cooking spoon spread the batter into a circular shape from centre to the edges , making the dosa.
With the cooking spoon spread the batter in a circular shape Source: Harita Mehta - Let the Dosa cook for 2 minutes or until the upper surface looks cooked and no longer runny. Sprinkle some oil over the top surface of the Dosa and with the spatula spread all around.
- Slowly insert the spatula under the Dosa and gently flip it to other side and cook for 2 minutes and then flip it back and cook.
Moong Dal Dosa become golden brown Source: Harita Mehta - Once both sides are golden brown and you have the desired crispiness take the Dosa off the griddle. It takes total 4 to 5 minutes to make Dosa brown and crispy.
- Now prepare stuffing - Heat the oil in a broad non-stick pan, add the mustard and cumin seeds and sauté on a medium flame for 30 seconds.
Source: Harita Mehta - Add carrots, capsicums and grated paneer, mix well and cook on medium flame.
Capsicums, Carrot and Paneer Source: Harita Mehta - Now add red chili powder, turmeric powder, cumin powder, salt and cook on a medium flame for 2 minutes.
Stuffing Source: Harita Mehta - Place one portion of the stuffing on one half of the Dosa and fold it to make a semi-circle or roll
- Serve immediately with green chutney or Tomato Sauce.
Source: Harita Mehta
