Dosa, also known as “cheela” or “puda, is a thin, crisp pancake made from any one of a variety of batters. Moong dal dosa is a convenient substitute, faster and easier to prepare than the traditional dosa. Traditional dosas are made with fermented urad dal and rice.
Makes 6 dosa.
- 1 cup washed moong dal (available in Indian grocery stores)
- 1 green chili chopped
- 1/4 inch piece ginger chopped
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon salt
- 6 tablespoons of oil
- Wash the dal, changing the water several times until it appears clear. Soak dal in four cups of water for at least four hours.
- Drain the water. Blend the dal with green chile and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
- Mix the salt and cumin seeds into the batter. Add
water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
- Place a non-stick- skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
- Pour ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
- When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the puda using a flat spatula.
- Press the dosa lightly with the spatula all around to
assure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.
- Repeat for the remaining dosas.
Serve dosa folded with dry aloo subhji or you can fold with your favorite cheese. You can also serve with any chutney or with yogurt.