Moong Dal Dosa

The mung or moong bean (also known as green gram or golden gram) is the seed of Vigna radiata, native to the Indian subcontinent, and mainly cultivated in India, China, Thailand, Philippines, Indonesia, Burma, Bangladesh, Vietnam, Laos and Cambodia, but also in hot and dry regions of Southern Europe and the Southern United States. It is used as an ingredient in both savory and sweet dishes. The dosa made with Moon Dal is very tastier and nutritious.

Ingredients

Moong Dal - 1 Cup

Green Chili - 2

Green Chili Chopped - 3

Ginger - Small Piece

Rice Powder - 2 Tablespoons

Dania Patha (Coriander Leaves) - As Required

Small Onion - 1

Small Onion Chopped - 1

Salt - To Taste

Method of Preparation

• Wash Moong Dal in water several times
• Soak the Dal with 4 cups water for atleast 6 hours
• Make a smooth batter by grinding Moong Dal, 2 Green Chilies, Ginger, Dania Patha, Small Onion and enough water
• Add Rice Powder, Salt and mix well. The batter should be like Dosa batter (Should not be more or less water)
• Place Non Stick Pan (Tawa) over medium-high heat
• Once it is hot spread little oil on the Tawa
• Pour batter mixture in the Tawa and spread evenly with the back of a spoon. It should be thin and uniform thickness
• When the batter begins to dry, spread chopped onion and green chili (If required you can spread oil as well)
• When the bottom of the Dosa is crisp and golden brown turn the dosa and cook other side.
• Repeat for remaining batter
• Serve hot with Chutney
• Oil - As Required (for Spreading On Dosa Tawa)