New Delhi: Most of the time, you skip breakfast due to time crunch or keep scratching your head over what to make for that important meal instantly. Well, moong dal dosa is the quick fix. It will not only please your palate but will keep your food gluten-free, and your stomach full if stuffed with paneer or tofu or vegetables. Moong dal does not require long soaking, and the batter does not need fermentation like the traditional dosa batter.
So, go for it. Soak the dal for some time, grind it and prepare the dosa. Many of us like the dosa to be soft which keep us full for a longer time but if you are the one who love it crispy and crunchy, and want to finish it quickly, then adding few more ingredients will give you the desired result.
How to make moong dal dosa?
To make the moong dal dosa, you need just few things.
Ingredients for moong dal dosa
- Moong dal or split petite yellow lentils
- Cumin seeds, chilies, hing (asafoetida),
- Chopped ginger, cilantro, or onions,
- A tablespoon of rice flour to make dosa crispy,
- Paneer or tofu.
Instructions
1. Soak moong dal
Soak the moong dal in around 3 to 4 cups of water for 2 to 3 hours after rinsing it to remove the dirts.
2. Blend
Add 1/2 cup water, keeping in mind the consistency and blend the dal along with cumin seeds, green chillies, ginger, salt and rice flour to a smooth paste.
3. Heating and oiling of iron pan
Heat the iron pan on medium-high and rub oil on it. Pour the batter in the centre of the pan and spread it in circular motion.
4. Cooking and stuffing
Let the dosa cook for few minutes until the bottom starts appearing golden brown. Fill the dosa with paneer or vegetables of your choice. Flip the sides until it’s cooked and it’s done.
5. Serve with chutney
Serve the moong dal dosa with a chutney. However, it’s optional if the dosa is stuffed.
The moong dal dosa is absolutely delicious. Hence it’s proven – nutritious food does not have to be dull or tasteless ever.