Moong Dal Dosa Recipe
Ingredients:
- 1 cup split yellow moong dal (green gram lentils)
- ¼ cup rice
- 2 tablespoons finely chopped onions
- 2 tablespoons finely chopped green chilies
- 2 tablespoons finely chopped coriander leaves
- Salt to taste
- Oil or ghee for cooking
- Wash the split moong dal and rice together under running water until the water runs clear. Soak them in water for about 4-5 hours. This step helps in easy grinding and fermentation.
- After soaking, drain the water from the dal and rice. Transfer them to a blender or a wet grinder. Add a little water and grind to a smooth batter. The consistency of the batter should be similar to that of regular dosa batter.
- Once the batter is ready, transfer it to a large bowl. Add salt and mix well. Allow the batter to ferment overnight or for about 8 hours. Fermentation helps in making the dosas light and crispy.
- After fermentation, give the batter a gentle stir. If it is too thick, you can add a little water to adjust the consistency.
- Heat a non-stick tawa or a griddle on medium heat. Once hot, pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin dosa. You can make it as small or large as you prefer.
- Drizzle a little oil or ghee around the edges of the dosa and on top. This helps in making the dosa crispy. You can also add some chopped onions, green chilies, and coriander leaves on top for added flavor.
- Cook the dosa on medium heat until the edges turn golden brown and the bottom becomes crispy. Flip it over and cook for another minute or two. Remove the dosa from the tawa and repeat the process to make more dosas with the remaining batter.
Enjoy your homemade moong dal dosas!
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