Moong Dal Dosa
Moong dal (pasi parupu) is very nutritious, needs less soaking and is easy to digest. I have used the yellow split moong dal for preparing this dosa. Moong dal dosa can be done in a few minutes, it is filling, saves a lot of cooking time without compromising on nutrition.
Split Moong dal -1 cup
Ginger -1/2 inch piece
Green chillies -2
Jeera/cumin seeds - 1 tsp
Asafoetida/hing - a pinch
Coriander leaves - 1 tbsp finely chopped
Onion -1 finely chopped (optional)
Oil for making dosa
Salt to taste.
Clean and soak moong dal for 3 - 4 hours.
Grind it to a smooth paste with ginger, green chillies and salt.
The consistency of the batter should neither be thick nor thin.
Add cumin seeds, asafoetida and finely chopped coriander leaves. You can add onions if needed.
Heat a nonstick tawa/Cast-iron tawa. Pour a ladle of the batter in the centre of the tawa and spread it out from the centre making round shapes.
Drizzle a tsp of oil around the dosa.
After it is cooked, flip it over to the other side. Wait for a few seconds till the other side is cooked, remove the dosa from tawa and serve hot.
This dosa should be served hot. Have it with coriander chutney, tomato chutney or any chutney of your choice or with sambar. You get 6 dosas for this measurement.
I am sending this recipe to WYF: Light Meal Event