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 prepared in a jiffy. It is filling, saves a lot of cooking time without compromising on taste or nutrition. It comes very handy when you are tired or run out of dosa batter. All you have to do is to soak the dal. Grinding takes just a few minutes. Today we will learn how to make moong dal dosa following this easy recipe.
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 center of the tawa and spread it in a circular motion from the center to the outer corners of the tawa.
Drizzle a tsp of oil around the dosa.
After it is cooked, flip it over to the other side and drizzle another 1/2 tsp of oil around the dosa. When the other side is cooked, remove the dosa from tawa and serve hot.
Note – If you want to make like regular dosas – Grind it to a smooth batter. Add water to get dosa batter consistency and make thin dosas. Avoid adding onions and coriander leaves to the dosa batter.
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