Moong Dal Dosa is a South Indian dosa recipe made with moong and urad dal as the main ingredients. This dosa variation with dals is rich in proteins and a healthy easy-to-make snack. Serve it hot with coconut or mint chutney and tangy sambhar to enhance its flavours.
1 cup whole moong (whole green gram)
1/4 cup rice (chawal)
1/4 cup urad dal (split black lentils)
Salt to taste
2 or 1/4 tsp oil for greasing and cooking
To Be Mixed Together to Make The Stuffing
1/2 cup finely chopped onions
1/2 cup chopped coriander (dhania)
1 tsp finely chopped green chilies
Salt to taste
Combine the moong, rice and the urad dal in a deep bowl and soak in enough water for 4 hours.
Drain well and blend in a mixer to a smooth paste using 1½ cups of water as required till the batter has the consistency of dosa batter.
Transfer the mixture into a deep bowl, cover with a lid and keep aside to ferment for 5 to 6 hours.
Add the salt and mix well.
Divide the stuffing into 8 equal portions and keep aside.
Heat a non-stick tava (griddle) and grease it, using ¼ tsp of oil. Sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
Pour a ladleful of batter on a hot non-stick tava (griddle) and spread in a circular motion to make a 150 mm. (6”) diameter dosa and spread ¼ tsp of oil around the edges.
Sprinkle a portion of the stuffing evenly over the dosa and press it lightly. Cook till it is brown in color and fold it over.
Repeat with the remaining batter and stuffing to make 7 more dosas.
Serve immediately with sambhar.
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