Products
Moong Dal Dosa
December 16th, 2007 filed under Miscellaneous, Vegan
Dosas are thin and crispy pancakes, made with a variety of batters. Moong dal dosas are a great substitute for the traditional dosas found in many South Indian restaurants. Moong dal dosas are faster and easier to prepare. Dosas are also known as “cheela” or “puda”.
Makes 6 dosas.
Ingredients:
- 1 cup washed moong dal
- 1 green chili chopped
- 1/4 inch piece ginger chopped
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon salt
- 6 tablespoons of oil
Method:
- Wash the dal in water several times, until the water appears clear.
- Soak dal in 4 cups of water for at least four hours.
- Drain the water. Blend dal, green chilly and ginger together and make a smooth batter. While blending, add two to three tablespoons of water. Note: The batter blends smoother with less water.
- Mix the salt and cumin seeds in the batter. Add water as needed. The total water added will be about a half cup. Batter consistency should be like pancake batter.
- Use a non-stick flat skillet and place the heat on medium-high. You can check if the skillet is ready by putting a few drops of water on it. If the water sizzles right away, the skillet is ready.
- Next pour about 1/2 cup of batter over center of the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outwards until it is evenly spread, about 7inches in diameter.
- When batter start drying , put 1 teaspoon of oil and spread over gently using a flat spatula. Wait about 30 seconds flip dosa with a spatula, just as you would a pancake.
- Let the other side of the dosa cook for about one minute, or until golden-brown in color.
Serving suggestion:
Serve the dosa folded with dry aloo subhji or you can fold with your favorite cheese. You can also serve with any chutney (i.e. coconut or cilantro chutney) or with yogurt.
I tried it for dinner today and it came out quite well. My husband was not able to make out the difference between a normal dosa. Thanks very much for the recipe.
I made these today for lunch and they turned out fantastic! Except I made them too thick becouse I was worried that they would break when I turn them.Silly me, next time Im gonna make it Manjula’s way…:).Thanks
Im confused – is this yellow moong dal or green moong? Sorry am a newbie!
Hi Nisha,
Yello moong dal.
Hi Manjula aunty
I made these dosas yesterday and they turned out FABULOUS. My first attempt at any dosa and I could even make them round and crisp like yours – all thanks to your video. The proportions were perfect except I doubled the ginger and added 5-6 green chillies..Thank you aunty
Manjuladi, These were delicious. I tried some variations by adding a little yoghurt and lemon juice to the batter. Thank you for your recipes.
Hi Manjula aunty,
I tried making these and it was lovely….. also tried the same with green gram and that was lovely too……. maybe u could come up with a better recipe with the green gram….
Hi Manjula i’m so happy to find you ,i’m looking for long time one site like yours thanks
Oh my goodness, these are fantastic. I have had moong dal dosa at a vegetarian restaurant in Austin, TX that I loved, but these are even better and so easy to make. Thank you so much for the video. I would never have been able to conceive of the the process without seeing it. I’m going to make these at least once a week for breakfast in the cold weather for my kids. YUM!!!!
these dosas are called pesarattu in Andhra…my dad loves them.