Moong Dal 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.
Course Main Course
Cuisine Indian
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
soaking dal 4 hourshours
Total Time 40 minutesminutes
Servings 3people
Ingredients
1cupwashed moong dal
1chopped green chili
1/4inchpiece of ginger chopped
1/2tspcumin seeds
1/2tspsalt
6tbspoil
Instructions
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.
Notes
Serving suggestion: Serve dosa folded with Aloo Masala For Dosa or Jeera Aloo you can fold with your favorite cheese. You can also serve with Samber or with yogurt.