Moong Dal Dosa
December 16th, 2007 filed under Miscellaneous, VeganDosas 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 chilly chopped
- 1/4 inch piece ginger chopped
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- 6 tablespoons of oil
Method
Wash the dal in water several times or until the water appears clear. Soak the dal in 4 cups of water for at least four hours.
Drain the water. Blend the 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.
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. Now pour about 1/2 cup of the batter mixture and spread evenly with the back of a spoon. Starting from the center, spiral outwards until it is evenly spread, about 6 inches in diameter.
Pour 1 teaspoon of oil over the spread dosa and using a flat spatula, evenly distribute the oil all over the dosa. Wait about 30 seconds or until the dosa turns a golden-brown color. From the bottom, flip the 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.
Loading ...
June 30th, 2008 at 7:01 pm
Manjula Aunty,
When I saw in the finer print that these are actually Cheela I got excited as I know this dish as breakfast cheela in U.P.
My mother-in-law also adds in things like tiny dices of potato and shredded carrots into the mxture before frying.
Maybe you could consider adding Cheela to the main title.
I cook mine to be softer (personal preference) like a thin pancake.
June 26th, 2008 at 1:49 pm
I made the moong dal dosa today,they came out very nice.It is a very innovative idea.It is a great recipe for diabetic people.Do post more healthy recipes.
Thanks and keep up the good work.
June 8th, 2008 at 2:51 pm
i think it looks really good. i havn’t tried it yet, but im excited.
June 5th, 2008 at 11:16 am
hey thanks subbu! ill try this. thanks
May 23rd, 2008 at 5:34 am
if dosa’s should not stick to the tava , cut an onion into half, and rub that on the tava before each dosa…
May 13th, 2008 at 5:28 am
hi manjula mam.
very nice looking tasty crispy thin dosas. but… mine dosent come so thin.if i spread too much it sticks in the tava.even in non stick tava it sticks.do u have any tips for this?so tht it dosent stick and comes out neatly.
April 29th, 2008 at 7:09 pm
Dear Aunty Manjula,
This dosa turned out very good. My 3 yr old daughter is a big fan of dosa and its always so tedious to make the usual dosa. This Moog Dhall Dosa is so easy and I can make it whenever I want. Thank you for this fabulous recipe!
April 22nd, 2008 at 2:59 pm
Hello Manjula,
I stumbled upon your cooking live lesson on YouTube by chance. It is 23:49pm and I am fantasising about your Moongdhal Dosa. My toddler son (who still cannot speak) is going thank you tomorrow at lunchtime with a big smile and a mouthful. I just wanted to tell you that it is an absolute brilliant idea to teach people to cook nutritious vegetarian food “live”. Keep up the fantastic job! I am going to recommend your website to family and friends in Germany.
Kind regards,
Nages
April 8th, 2008 at 8:51 am
I am very sure this will work.
April 8th, 2008 at 12:01 am
I want to know instead of soaking the dal for four hours, can we grind the dal straightway in the dry grinder and then mix it with water and again grind the batter in wet grinder. Sometimes you just think of preparing the dosas in the dinner and there is no time for soaking the dal
March 31st, 2008 at 8:47 pm
Hello Pankaj yes you can add some urad dal or even chana dal but keep more moong dal
March 30th, 2008 at 9:56 am
Aunty
Thank you for your recipes. I tried the chapati roti and it came out perfect.
Gob Bless You.
Carol
March 30th, 2008 at 5:21 am
Can I add urad dal in moong dal.
give me a answer in yes or no or why?
March 27th, 2008 at 12:42 am
i have make bangali rasgullas but it’s not too soft.
please give me suggestions to make rasgullas soft.
March 14th, 2008 at 7:40 pm
hello manjulaji
Your recipes are great !
I love cooking myself and I learned so many things that I didn’t know before
thanks again.
shruti.
March 12th, 2008 at 1:47 am
Hello Manjulaji,
Thank you for all the nice recipes you……….especially it is LOT easier when one sees the videos. Your recipes are much simpler and easier to cook. Also thank you for this wonderful recipe of “Moong Dal Dosa”. Do keep on posting more healthy recipes.
Thank you again.
Sheetal