Tasty Moong Dal Dosa Recipe | Yummyfoodrecipes.in By, 2017-10-26 Tasty Moong Dal Dosa Recipe | Yummyfoodrecipes.in Discover the taste of Tasty Moong Dal Dosa Recipe.This dosa is soft, tasty, crispy, and healthy. It is perfect for morning breakfast. Prep Time: Cook time: Ingredients: 1 cupgreen moong dal (split green gram),1 cuppar-boiled rice (ukda chawal),saltto taste,oilfor cooking, Instructions: Wash and soak the moong dal and par-boiled rice in enough water in a deep bowl for at least 3 hours and after 3 hours drain the water from the rice- dal and keep it aside. In a blender add moong dal, par-boiled rice and 1¼ cups of water and blend to a smooth paste. Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours and after 8-10 hours of fermentation add salt and approx. ¼ cup of water and mix it well. Heat a non-stick tawa (griddle) and sprinkle a little water on the tawa (griddle) and wipe it off gently by using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle. Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in color and crisp and fold over to make a semi-circle or roll. Serve the hot dosa with coconut chutney. Meghna Nath
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Tasty Moong Dal Dosa Recipe

Tasty Moong Dal Dosa Recipe

Moong Dal Dosa is a rich and healthy recipe which is a great combination of  green moong dal and par-boiled rice. This recipe serves all the important things which a morning breakfast requires, healthy, tasty, and quick. It is the also perfect dish to serve in your kid’s lunch box.

Ingredients

  • 1 cupgreen moong dal (split green gram)
  • 1 cuppar-boiled rice (ukda chawal)
  • saltto taste
  • oilfor cooking

Directions

  • Wash and soak the moong dal and par-boiled rice in enough water in a deep bowl for at least 3 hours and after 3 hours drain the water from the rice- dal and keep it aside.
  • In a blender add moong dal, par-boiled rice and 1¼ cups of water and blend to a smooth paste.
  • Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours and after 8-10 hours of fermentation add salt and approx. ¼ cup of water and mix it well.
  • Heat a non-stick tawa (griddle) and sprinkle a little water on the tawa (griddle) and wipe it off gently by using a muslin cloth.
  • Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle.
  • Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in color and crisp and fold over to make a semi-circle or roll.
  • Serve the hot dosa with coconut chutney.

Meghna Nath

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