May 11, 2011

Moong dal dosa or mung bean crepe

I usually make it as doesn't  need fermentation and packed with protein from moong dal..healthy too..This has a different taste than plain dosa n rich green color make me feel fresh...:) also to be mentioned it has crunch too thats why we both enjoy eating it...
this one is with rice but can be prepared without it , rice gives crunch to this dosa , this surely depends the way u like it...enjoy making it n don't forget to reply or comment..about ur experience...:)

rice                      1cup
moongdal            1/2cup
ginger chopped     1tsp
salt to taste
oil for pan frying
green chilies chopped   1/2tsp (optional)        

for potato filling :( skip it for making plain one)
boiled potato      1 large size
mustard seeds      1tsp
 curry leaves         4-5
peas                      1/2cup
chili powder         1/2tsp
oil                          1tsp
curry powder         1/2tsp
dry mango powder  1/2tsp
salt to taste
may add chopped onion , coriander or dhania....or lime juice as per ur taste


  1. Soak moong daal or mung bean and rice separately for 6-7 hours in water
  2. Drain water and make a smooth paste with minimum water along with green chillies n ginger 
  3. Adjust the consistency of the batter it should not be too thick or thin.
  4. Add salt the taste
  5. Heat the griddle [tawa], to check if the griddle has reached desired temperature, sprinkle few drops of water.
  6. Lightly grease the griddle and pour one big scoop of the batter in the center like you make pancake and spread the batter in a circular motion to increase the size
  7. while spreading the batter you will see tiny holes which is very normal
  8. Drizzle few drops of oil on the surface of the dosa
  9. after few minutes, flip the dosa and cook for maybe a minute
  10. Flip the dosa back and spread the potato filling and fold the dosa and cook for few seconds and then it's ready to serve
  11. Serve it with chutney..or sambhar..ENJOY!!

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