1 July, 2016
Moong Dal Dosa Or Moong Dal Pesarattu
Date – 30.6.2016
Moong dal is very nutritious and easy to digest. There are many ways of making moong dal dosa and here I am using split green moong dal but you can use whole green moong dal for making this dosa.
Moong dal dosa is served with ginger chutney or tomato chutney. But can also be served with coconut chutney or any other chutney or pickle.
Related recipe ;
Ginger Chutney (spicy, tangy and sweet)
Preparation Time – 10 mins (without soaking time)
Cooking time – 3-4 mins (for per dosa)
Recipe type – brekfast
Serve – 7-8 dosa
Measurement cup used 1 cup = 240 ml
Split green moong dal / green gram dal OR whole green moong dal – 1 cup
Raw rice – 1/3 – ½ cup
Ginger – 1 inch (chopped)
Cumin seeds/jeera – 1 tsp
Green chilies – 2
Coriander leaves – 2-3 tbsp
Onion – 1 big (finaly chopped) optional
Red chili powder – ½ tsp (optional)
Salt to taste
Oil or ghee – for applying on dosa
Water as needed
Take split green moong dal and rice in a big vessel and rinse them 3-4 times.
Soak them for 3-4 hours or over night.
Drain off the water.
Take half of the dal-rice in a blender, add ginger, green chili, cumin, coriander leaves, salt and some water.
Blend it till smooth and transefer this to the another vessel.
Again blend the remaining dal – rice by adding some water till smooth and mix with the previous batter.
The consistency is similar to the dosa batter.
After making dosa batter you can make dosa immitiately or keep it for resting for 2-3 hours. When I made dosa I made immitiatly.
For preparing dosa
Heat non-stick or thick iron tava over medium hot.
Apply 2-3 drops of oil and rub it with pepper towel.
Pour 1 ladle batter on tava and spread the batter to make thin dosa. Lightly scrape the thick part with the wooden spoon to make dosa even.
Sprinkle 1/2 -1 tsp ghee or butter or oil at the edges.
Cook dosa over low-medium flame to get crisp dosa.
When the dosa cooked one side flip it other side and cook. Or if your dosa is very thin just cook one side.
There is another method of making this dosa is after spereading dosa batter on tava sprinkle some finely chopped onion and red chili powder. Its upto you.
Serve dosa with chutney.
Do not add more water while grinding. The consistency is similar to the dosa batter.
Cook dosa over low- medium flame to get crisp dosa.
In Short ;
Take split green moong dal and rice
Soak them together for 3-4 hours or over night
Drain off the water and take half of the soaked dal-rice in a blender, add ginger, green chili, coriander leaves, cumin and salt, add some water and blend till smooth
Transfer this paste to the vessel
Again blend the remaining dal-rice and add to the previous batter
Add water and mix well, the consistency should be like dosa batter
Heat the tava , but the tava should not be too hot
Pour dosa batter, to make thin dosa spread even with ladle
Lightly scrape the thick part with the help of wooden spatula to make dosa even and pour some oil or ghee
When the dosa cooked one side flip it and cook other side too (or cook only one side)
To make more tasty dosa after spreading batter sprinkle some finely chopped onion and red chili powder
Pesarattu dosa is ready