Moong Dal Dosas (Pancakes) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This is really healthy take on the usual dosa. One of my all-time favorite recipes, this is my version of the Andhra dosa called pesarattu One may grind the batter to a finer consistency for lighter dosas which are equally delicious! Note: Cooking time does not include soaking time. Ingredients:
1 cup mung dal (small yellow lentils) |
1/2 cup uncooked rice (jasmine or basmati work best) |
5 green chilies (chopped) |
1 inch ginger (peeled and chopped) |
6 curry leaves (optional) |
1/2 teaspoon asafetida powder (hing) |
salt |
vegetable oil, to make dosas |
2 tablespoons cilantro, leaves (coriander, chopped fine) |
2 tablespoons fresh coconut (optional) or 2 tablespoons coconut flakes (optional) |
1 onion (chopped) (optional) |
Directions:
1. Wash and soak the moong dal and rice in plenty of water. (room temperature) for 2 hours.
2. Drain the dal and rice and grind them along with the green chillies, ginger and curry leaves (if using). Add a little water for easy blending. I usually add upto half a cup of the soaking liquid because I prefer thinner dosas.
3. Add salt and asafoetida powder to the batter and mix well.
4. ***The batter may be stored in this form in the refrigerator for upto a week.
5. Before making dosas, garnish the batter with lots of chopped cilantro leaves.
6. Some coconut and chopped onions may be added too. (I usually omit both).
7. Make dosas or pancakes using very little oil on a non-stick pan.
8. Enjoy as is or with some green chutney or pickle!
9. I sometimes spread some chutney on the dosas, roll them up and chop them, stick a tooth-pick into each piece and serve as fun appetizers!
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