Moong Dal Dosa – How to make Moong dal Dosa – Split Yellow Moong Dal Dosa Recipe – Split Yellow Lentil dosa – Healthy Moong Dal Dosa – How to make Moong Dal Dosa instantly – Healthy Breakfast Ideas – Healthy Dinner Ideas Indian – Indian Moong Dal Dosa Recipe – Quick Moong Dal Dosa Recipe – Indian Dinner Ideas – Indian Breakfast Ideas – #moongdaldosa #pasiparuppudosai #healthymoongdaldosa #instantmoongdaldosa
Moong Dal also know as Split skinned Yellow Gram (Pasi Paruppu) is very rich in nutrition and is good for health. Compared to all other dal / lentil variety this is light on your tummy, easy to digest and also requires less time to cook. This Moong dal dosa can be made in under 30 minutes, requires no fermentation and also grinding just takes few minutes. No heavy wet grinders required, just use a plain blender or mixer jar to grind the batter.
Moong Dal Dosa suits for breakfast or dinner. Just soak the dal and rice for few minutes and grind and instantly make dosa. Perfect healthy #dinneridea for working folks who don’t have a lot of time to cook at he end of a busy day.
Which Moong Dal to use?
Making traditional Moong dal dosa using whole Green Gram(pesarattu) takes time as it requires at least 8 to 10 hours of soaking time. Split yellow gram / split yellow moong dal works best for this quick dosa.
How long to soak Moong Dal?
Soaks up in 15 minutes (when soaked in warm water), soaking time can range from as low as 15 minutes to few hours.
Is using Rice a must?
No, rice is just an optional ingredient. Its mainly added to bind the batter avoiding slimy texture and also give crispy finish for the dosa. You may skip rice if you prefer wholesome healthy soft dosas.
How to grind and What consistency?
Moong Dal Batter should have a smooth consistency not too thick nor too thin. One cup of moong should drink about 1 & 1/4 cup to 1 & 1/2 cup water while grinding.
Grinding the Moong Dal Batter too thin will make it difficult to swirl the dosa over pan and will tear off. Also dosa will turn too crunchy, breaking it while flipping.
Grinding the Moong Dal Batter too thick with less water will yield thick hard dosa.
What to serve it with?
Serve with any chutney or sambar. As its pretty subtle in taste pairing it with some spicy chutney would be good choice. Plain Coconut chutney would be one choice or try with Garlic Chutney.
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Moong Dal Dosa
Ingredients
To Soak
- 1 cup Split Yellow Gram / Split Yellow Moong / Green Gram
- 1 tablespoon Raw Rice / Pachai Arisi optional
To Grind & Make Dosa
- 3 small Green Chilli
- 1 inch Ginger
- 1 tsp Cumin seeds
- 1 tsp Salt or to taste
- 1 & 1/2 cup Water to grind
- 1/4 cup Oil to make 12 dosa
Instructions
Soak
- Soak split yellow gram / moong dal along with raw rice in enough water for 20 minutes in warm water.
- If time permits soak in room temperature water for few hours.
- Rice is optional and is mainly added to bind the batter and also to give a crispy finish for the dosa. If you prefer soft dosa, then skip rice.
Grind
- Wash the rinse the soaked dal and drain all the water.
- Take the soaked dal and rice in a mixer jar.
- Add green chillies, ginger, cumin seeds, salt and the exact measure of water mentioned.
- Grind to make a batter which is not thick nor thin. The above water measure should be enough to bring it to the right batter consistency.
Make dosa
- Heat a iron pan or non stick tawa. Pan should be at the right temperature heat level. Too hot will make the batter stick and smudge burning the dosa at the base. Not too hot pan will be make the dosa hard and to crisp that it will break while flipping.
- Scoop a ladle of the batter and pour in the center of the tawa. Spread it in a circular motion from the center to reach the outer corners of the pan in uniform motion.
- Drizzle some oil and cook for a minute.
- When it browns a bit, flip to the other side and cook for another minute.
- Flip again & fold.
- Remove dosa from pan and serve hot with choice of chutney!
Soak
-
Soak split yellow gram / moong dal along with raw rice in enough water for 20 minutes in warm water.
-
If time permits soak in room temperature water for few hours.
-
Rice is optional and is mainly added to bind the batter and also to give a crispy finish for the dosa. If you prefer soft dosa, then skip rice.
Grind
-
Wash the rinse the soaked dal and drain all the water.
-
Take the soaked dal and rice in a mixer jar.
-
Add green chillies, ginger, cumin seeds, salt and the exact measure of water mentioned.
-
Grind to make a batter which is not thick nor thin. The above water measure should be enough to bring it to the right batter consistency.
Make dosa
-
Heat a iron pan or non stick tawa. Pan should be at the right temperature heat level. Too hot will make the batter stick and smudge burning the dosa at the base. Not too hot pan will be make the dosa hard and to crisp that it will break while flipping.
-
Scoop a ladle of the batter and pour in the center of the tawa. Spread it in a circular motion from the center to reach the outer corners of the pan in uniform motion.
-
Drizzle some oil and cook for a minute.
-
When it browns a bit, flip to the other side and cook for another minute.
-
Flip again & fold.
-
Remove dosa from pan and serve hot with choice of chutney!
3 Comments
wow! a healthy and delicious breakfast
Thank you Tejas!
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