Splite Yellow Moong Lentils Dosa|Daal Dosa|Instant Moong Daal Dosa|Homemade Dosa
Dosa is a thin and crispy layer, originated in south India. It is known as Rice dosa and Rawa Dosa and usually goes with sambhar and coconut chutney and tomato chutney. Mung daal dosa is known as Persarattu in Andra Pradesh, made from whole moong beans. They mostly use it as snacks.
Moong Daal Dosa is very healthy and rich in protein. It looks like a rice dosa, but the taste is very different from rice dosa.Soak mung daal for at least 2,3 hours and make batter , and try it.I have soak daal for the whole night but it is not compulsory. If you will soak for 2,3 hours, the taste will be the same.
Moong lentil is rich with fibre and protein, and help reduce weight. It is extremely light so,easy to digust.If your kids demand dosa and can make it instantly,no need to soak rice 2,3 night and no need of khamira.
You can eat dosa in breakfast with sauce and chutney and when you use it in lunch and dinner ,it will goes to sambhar and coconut chutney.I tried it first time and its really like everyone in my family.Kids are also loves it. You should try it , made with mainly 2 ingredients that are mung daal,and spices.I have describe step by step.
Moong Daal Dosa
- Servings: 5 Dosa's
- Prep Time: 10 mins
- Cook Time: 15 mins
- Cuisine: Indian
- Course: Breakfast|Lunch|Dinner
- Difficulty: Easy
Ingredients
For Dosa Batter
- 200 gm Moong Daal
- Water as required
- 1 tsp Red chili
- Salt as required
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp ginger garlic paste
- Chopped onion
- Chopped tomoto
- leaves Cilantro leaves
Precondition
Directions
- Wash and soak mung daal for the whole night. If you sock daal for 3,4 hours, use warm water.
- Drain the water, transfer it to the grinder with salt, ginger garlic paste, red chili, cumin, and coriander powder, and make a smooth mixture with a thick consistency.
- Do not add water after grinding otherwise dosa will not crispy.
- Set gas on medium-low flame. Greece the Tawa with little oil and heat it and rub it. Rub step is optional, I did not rub.
- Pour the batter with the help of a spoon and spread it to a thin round layer.
- Drizzle little oil around the edges of the dosa, cook properly for about 2 minutes.
- When Edges leave Tawa, Flip the dosa and cook for about 2 minutes.
- Put chopped onion, tomato, and cilantro on the dosa. It is an optional step if you want to make plain dosa, avoid this step.
- Cook the dosa until crispy.
- The same process will be applied to the remaining batter.
- Serve with sauce and chutney.
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