Moong Dal Dosa
December 16th, 2007 filed under Gluten Free, 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.
[...] recipe for mung bean (moong dal) dosa [...]
very crispy dosa. madam shall we add raw rice to this in equal propsition what is your opinion
My moon dal dosa does not turn crispy y?
.
Add more oil. Make sure batter is not too thick.
Also make sure you add less water when you blend. In fact water is not needed. This will ensure that the batter is smooth.
When you heat the tawa, make sure it is hot and not warm. I use 5 on GE hob. if it is not hot, it will not be crispy. If it is too hot, it will either become black or not cook on the other side.
I have tried making moon dal do as with yellow n green split moon dal as well but they never turn crispy,what could b reason.
this has been my all time favorite breakfast…but i prefer adding little garlic ,ginger and a couple of cloves while grinding the moong daal.it gives an amazing flavour.while serving..i generally use finely chopped onions,tomatoes,green chilly and coriander along with crushed paneer.this goes awesome with sweet and sour mint chutney.
Thank you so much for this recipe!!!
For health reasons we have had to go on south Beach Diet, and for the first two weeks can have no flours or grains. This recipe is a wonderful and healthy way to eat breakfast on the days we eat vegan. I make it with your chutney and my husband loves it.
I do make one substitute, I don’t add green chili; I add about 1/4 cup shredded mooli. It is still spicy, but with the awesome taste of the radish. My mother serves it with yogurt and sugar so you can offset the spicy with the cool and sweet.
Dear Aunty,
Can this dosa be made with moong daal powder? I have the moong daal, but instead of soaking it for 4 hours in water, would it be quicker to use the powder? Will it come out with the same result? Thank you!
Shilpi,
You can use the moong dal powder it is ok, texture is different but make sure let the batter sit for half an hour before you make dosa.
dear manjula aunty ji….
thanks for yur all receipes…..amazing its like homely environment.I learn lots of things from yur site again thanks a lot aunty……
An excellent food for diabetics – sans the potato masala stuffing. Mung dal has a low glycemic index and keeps the rise in blood glucose levels slow and steady. It is also extremely filling. An excellent substitute for the regular rice dosas – for a hearty breakfast without having to worry about the glucose spikes. Goes very well with sambar and/or coconut chutney! Thanks a lot for the recipe of the great dish!
Dear Manjula,
I tried the moong dal dosa with cheese for a quick meal this evening, and they turned out wonderfully! Your videos are both charming and instructional – they make the recipe work.
Keep up the great cooking – you will make an Indian cook out of an Irish chef yet!