Moong dal dosa
Gluten-free, Protein-rich moong dal dosa
Servings: 5 dosa
Ingredients
- ½ cup Yellow moong dal
- 3 tbsp Urad dal
- 2 Green chili
- Coriander leaves few
- Curry leaves few
- Salt as needed
- Oil as needed to make dosa
- Asafoetida a pinch
Instructions
- Soak moong dal and urad dal in water for 3 hours.
- Drain the water and grind into a fine paste along with 2 green chili and asafoetida.
- Transfer the batter to a vessel.
- Add chopped coriander leaves and curry leaves.
- Add salt as needed.
- Mix well. No need to ferment the batter.
- If you prefer you can ferment, do it for 2-3 hours.
- If you are fermenting, add the coriander, curry leaves later.
- Heat a dosa pan and add 1 ladle full of batter on it.
- Spread the dosa.
- Drizzle oil on the sides.
- Once one side is cooked, flip the dosa.
- Cook for a minute.
- Serve hot with any chutney of your choice.
- You can have this with sambar as well.
Notes
- The same batter can be made as idli too. Even for idli no need to ferment the batter.
2. You can add a piece of ginger while grinding the batter for moong dal dosa.
