Healthy, high-protein green moong dosa; one of the best dosas of India.Not very popular but unique to India. Love starting my mornings with healthy dosa, some fresh berries and glass of pomegranate juice. Currently residing in USA.
Recipe Tags
Veg
Easy
Everyday
Indian
Pan fry
Breakfast and Brunch
Ingredients Serving: 6
For the dosa:
1 cup green whole moong, soaked for 4 to 6 hours
1/4 cup urad dal, soaked for 4 hours
1/2 tsp methi seeds
1/4 cup cooked rice
1 tsp jeera or cumin seeds
1/2 tsp hing/asafetida
Salt to taste
Oil for shallow frying dosas
Topping for dosas (optional):
1/2 cup finely chopped red onions
3 to 4 tbsp finely chopped coriander leaves or cilantro
For the onion chutney:
1 small red onion, roughly chopped
1/2 cup grated coconut (fresh or frozen)
6 to 8 dry red chillies, roasted in a little oil
1 small marble-sized tamarind
Salt to taste
Tempering for chutney:
1 tsp coconut oil
1/2 tsp mustard seeds
Few curry leaves
Instructions
To make the dosa:
Wash and soak green moong and urad dal in plenty of water for 4 to 6 hours.
Soak methi seeds in 1/4 cup of water for 30 minutes.
Once soaked, blend urad dal along with methi seeds and the soaked water until smooth and fluffy.
Add drained moong, cooked rice and blend again to a smooth batter, adding water to make a flowing dosa batter; not too thin.
Mix in jeera and hing along with salt to taste and mix well.
At this stage, you can make dosas immediately, or if preferred, ferment for 6 to 8 hours. I prefer this as it makes for fluffy dosas.
Heat an iron dosa griddle and once hot, sprinkle water.
Drizzle some oil and smear with a tissue paper.
Take a ladle of dosa batter and spread on hot griddle starting from center to outer edges. Make it as thin or thick as you want.
Sprinkle some chopped onions and cilantro and press with ladle into the dosa.
Drizzle more oil on dosa and cook covered until the top is cooked and bottom is light golden brown.
Remove gently from griddle and place on serving plates.
Continue making the required amount of dosas with the batter.
To make the onion chutney:
Make a fine paste of onions, coconut, red chilies and tamarind in a blender jar with some water.
Remove, add salt and required amount of water and mix well.
To make the tempering for chutney:
Heat oil and add mustard seeds.
Once the seeds crackle and pop, add hing and curry leaves, saute for a few seconds and mix into onion chutney.
Serve, soft or crispy (as you like it) healthy green moong dosa with spicy onion coconut chutney. With a side of fresh fruits and juice or coffee, it is a complete healthy start to any morning!
Enjoy and Happy Cooking!
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To make the dosa:
Wash and soak green moong and urad dal in plenty of water for 4 to 6 hours.
Soak methi seeds in 1/4 cup of water for 30 minutes.
Once soaked, blend urad dal along with methi seeds and the soaked water until smooth and fluffy.
Add drained moong, cooked rice and blend again to a smooth batter, adding water to make a flowing dosa batter; not too thin.
Mix in jeera and hing along with salt to taste and mix well.
At this stage, you can make dosas immediately, or if preferred, ferment for 6 to 8 hours. I prefer this as it makes for fluffy dosas.
Heat an iron dosa griddle and once hot, sprinkle water.
Drizzle some oil and smear with a tissue paper.
Take a ladle of dosa batter and spread on hot griddle starting from center to outer edges. Make it as thin or thick as you want.
Sprinkle some chopped onions and cilantro and press with ladle into the dosa.
Drizzle more oil on dosa and cook covered until the top is cooked and bottom is light golden brown.
Remove gently from griddle and place on serving plates.
Continue making the required amount of dosas with the batter.
To make the onion chutney:
Make a fine paste of onions, coconut, red chilies and tamarind in a blender jar with some water.
Remove, add salt and required amount of water and mix well.
To make the tempering for chutney:
Heat oil and add mustard seeds.
Once the seeds crackle and pop, add hing and curry leaves, saute for a few seconds and mix into onion chutney.
Serve, soft or crispy (as you like it) healthy green moong dosa with spicy onion coconut chutney. With a side of fresh fruits and juice or coffee, it is a complete healthy start to any morning!
Enjoy and Happy Cooking!
INGREDIENTS
SERVING: 6
For the dosa:
1 cup green whole moong, soaked for 4 to 6 hours
1/4 cup urad dal, soaked for 4 hours
1/2 tsp methi seeds
1/4 cup cooked rice
1 tsp jeera or cumin seeds
1/2 tsp hing/asafetida
Salt to taste
Oil for shallow frying dosas
Topping for dosas (optional):
1/2 cup finely chopped red onions
3 to 4 tbsp finely chopped coriander leaves or cilantro
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