Moong dal dosa. Moong dal dosa are best served with ginger chutney or tomato chutney or ginger pickle. But can also be served with coconut chutney or any other chutney you prefer. Tips to make crisp moong dal dosa.
I usually make Pesarattu dosa with both whole green moong dal and the split husked yellow mung lentils. The dosa made with yellow moong lentils has a texture similar to the North Indian Moong Chilla. Whereas the ones made with whole moong beans taste a bit different. You can cook Moong dal dosa using 9 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Moong dal dosa
- It’s of To soak and grind.
- Prepare 1 1/2 cup of whole moong dal.
- It’s of Water.
- It’s of Salt.
- You need of To sauté.
- It’s 2 of onion finely chopped.
- You need 3 of green chillies finely chopped.
- You need 3-4 of curry leaves finely chopped.
- It’s 2 of stem coriander leaves finely chopped.
Moong Dal Dosa is a rich and healthy recipe which is a great combination of yellow split moong dal and rice. This recipe serves all the important things which a breakfast requires, healthy, tasty and quick meal that you can put together if you have the batter handy in the refrigerator. Did you know- Moong Dal is rich in protein, helps lower cholesterol, contains loads of vitamins and minerals. Moong Dal Dosa, also known as "cheela" or "puda, is a thin, crisp pancake made from any one of a variety of batters.
Moong dal dosa step by step
- Wash and soak moong dal overnight.
- Drain all the water. Grind it into smooth paste by adding salt and little water..
- Heat a pan with oil. Sauté all the ingredients under sauté section for just 2 mins..
- Add this to the ground batter and mix it well..
- Heat dosa pan. Pour the batter and spread it into round shape. Sprinkle oil. Flip it and cook both sides..
- Serve with any chutney or it can be eaten as it is. I like to eat as it is without any chutney..
Moong dal dosa is a convenient substitute, faster and easier to prepare than the traditional 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 prepared in a jiffy. It is filling, saves a lot of cooking time without compromising on taste or nutrition.