Easy Moong Dal Dosa Recipe Recipe is a delicious South Indian Breakfast dish that can be prepared in just 0 minutes....
⏱️
360 Min Prep
🔥
40 Min Cook
🍽️
12 Servings
🥗
Diabetic Friendly
Ingredients
1 cup Green Moong Dal (Split)
1 cup Rice
2 teaspoons Salt
Water - as required
Ghee - for making the dosa
1/2 inch Ginger - grated
Sunflower Oil - for cooking
Salt - to taste
Instructions
1
To begin making Moong dal Dosa, first we will make the moong dal dosa paste.
2
This paste can be used for making idli as well.To begin making the Moong Dal Idli and Dosa formula, first we will soak the dal and rice.In a dish soak the moong dal and the methi seeds together.
3
In another dish, soak the rice.
4
Soak them for at least 6 hours or overnight.Once soaked, you can grind them.
5
Into a mixer grinder, mix in the soaked moong dal and methi seeds.
6
mix in little aqua at a time and grind to make a thick flowing paste.Transfer the ground moong dal into a large dish.
7
In the same mixer grinder, mix in the rice and mix in just little aqua at a time and make thick paste.
8
Transfer the rice into the same dish as the moong dal.mix in the table salt and agitate well to combine.
9
wrap the dish and ferment for 8 hours/ overnight. Once fermented, give it a agitate gently.
10
You can make idli the first day when paste is pure with air pockets. store in the fridge the Moong dal Idli and Dosa paste in an airtight container for 4 to 5 days and use it as required.The next step is to make the Moong Dal Dosa.Preheat a tawa over medium mildly hot and transfer a ladleful of the moong dal paste on the tava.
11
Spread the paste on the tava in a circular way.splash ghee around the inside and the outer edges of dosa.After a few moments when the top of the dosa starts turning golden brown, flip and prepare on the other side for a few seconds.
12
Flip over again and fold the dosa and enjoy burning.enjoy the Moong Dal Dosa with Tomato bulb produce chutney, Coconut Chutney & Sambar for a wholesome and scrumptious breakfast or even a speedy weeknight dinner. .
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