How to Prepare Yummy Moong dal dosa

Moong dal dosa. Moong dal dosa are best served with ginger chutney or tomato chutney or ginger pickle. But can also be served with coconut chutney or any other chutney you prefer. Tips to make crisp moong dal dosa.

Did you know- Moong Dal is rich in protein, helps lower cholesterol, contains loads of vitamins and minerals. Moong Dal Dosa, also known as "cheela" or "puda, is a thin, crisp pancake made from any one of a variety of batters. Moong dal dosa is a convenient substitute, faster and easier to prepare than the traditional dosa. You can have Moong dal dosa using 9 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Moong dal dosa

1. Prepare of To soak and grind.
2. It's 1 1/2 cup of whole moong dal.
3. You need of Water.
4. You need of Salt.
5. It's of To sauté.
6. You need 2 of onion finely chopped.
7. You need 3 of green chillies finely chopped.
8. You need 3-4 of curry leaves finely chopped.
9. It's 2 of stem coriander leaves finely chopped.

Traditional dosas are made with fermented urad dal and rice. Especially a soothing combination of dal and rice used for making dosa called Moong Dal Dosa was our much-anticipated breakfast for the weekend which also included other variations like Egg Dosa, Indo Chinese Schezwan Dosa, Neer Dosa. This Lentil Dosa is a healthy and delicious version of the regular dosa that we make in India. Just the beautiful golden colour of this Moong Dal Dosa (Pesarattu) is enough to make you drool!.

Moong dal dosa step by step

1. Wash and soak moong dal overnight.
2. Drain all the water. Grind it into smooth paste by adding salt and little water..
3. Heat a pan with oil. Sauté all the ingredients under sauté section for just 2 mins..
4. Add this to the ground batter and mix it well..
5. Heat dosa pan. Pour the batter and spread it into round shape. Sprinkle oil. Flip it and cook both sides..
6. Serve with any chutney or it can be eaten as it is. I like to eat as it is without any chutney..

Made of parboiled rice and moong dal, soaked, ground and fermented, these dosas have a deliciously homely flavour and enticing crispness, which only fermented batter can bring about. It tastes different from regular dosas as it uses moong instead of urad and also has an equal proportion of dal and. So this can also be planned for breakfast or brunch. If you are looking for low calorie, healthy lunch or dinner, this is a good option. When we soak moong dal, the skin will be separated.