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.
My wife and I are here in B. Aires and have found a place on Santa Fe Avenue in Recoleta that has all the daals you might be interested in. Our difficulty is finding the spices!
If I remember the name, I will write it, but a place does exist.
Hello Aunty,
I made Moong dal dosa but with slight variation.
I soaked half cup of rice for 4 hours and 1 cup of yellow mung dal and then grinded as with cumin seeds, green chillies, red chillies and salt.
Then made dosa with this batter..The rice version dosa is much more crispier and tastier.Thanks for the recipe.
Hi,
Thanks so much for sharing this wonderful recipe. The dosa came out perfect the very first time, I couldn’t believe it!
Keep up the good work.
Jane
Yes i have tried it …. its really tasty and easy too …. thanks to manjula di .. the problem i faced only in this is to fold the dosa.
very useful link
Hello aunty !!
I’m a kids food stylist , i have linked your Moong dal dosa post in my blog. pl go thru my blog wud love to hear ur expert comments…..
littlefoodjunction.blogspot.com/
Regards
Smita srivastava
But I think for this recipe you would need split green lentils, these are light yellow in color, the green chaff is removed by processing. Best bet would be an Indian grocery store
-Sonali
HELLO, ANTY
DOSA I LOVE INSHALLAH I WL TRY THIS RECIPE MY DAUGHTER WLL LOVE IT
IM IN JEDDHA(K.S.A) HW RU ANTY,PLZZ DO TEACH US HW TO MAKE PLANECAKE
BYE TAKE CARE
hi
from where have u got this tawa. pls. guide.
thanks
Aunty, where do I get moong Dal Beans? Can I get it at regular grocery store like Wal-mart? What is the name in English?
Is it Green Beans? Let me know….aunty…I’d like to try this recipe. Thank you
Hi Christine, In english also its known Moong and you can find this in any Indian grocery store.
Wal-mart does not sell this lentil. If you are not near an Indian grocery store, many health/natural food stores may carry it.
It can be spelled either “moong” or “mung”.
Hi,
I have seen these in Walmart as well as Kroger. Look for “whole green lentils”. That’s the whole (green) moong daal. And split green lentils would be the moong daal used for khichadi or halwa.
-Sonali
Aunty-ji, I´m from Argentina and there is only one Indian grocery store i know and its quite far from home. I couldnt find these lentils by that name and tried the recipe with regular (brown) lentils and the results were not good. Now i found a natural food shop that sells another type of lentils called “Turkish lentils” or “Asian lentils” that are of a pale orange colour and are much softer. Do you think these would be ok to try to make dosas? Thanks in advance for your answer, God bless you, your recipes are great.
I’m surprised the Indian store didn’t have these lentils because they are very common in Indian cooking. They can be spelled “moong” or “mung”, but the pronounciation is the same. Check back or call backt to the store and ask for an Indian employee who should know what moong daal (daal is Hindi for lentils) is.
yes, the indian store has them but its too far from home and couldnt find them in other stores. sorry if i didnt explain myself correctly. thanks for your kind reply.