Thursday, 14 January 2010

Moong dal dosa

My original moong dal dosa recipe was a bit different than this one. I used to only use split moong dal for the batter base. Dosa used to taste just okay. It was definitely very healthy but I wouldn't want to eat it again and again until I discovered by adding just two extra little secret ingredients I can make miracle out of this healthy recipe and I can eat as many times as I am served.

This is very easy and you can make it in no time.

Makes about 6-7 dosa
Split moong green dal: 1 cup
White split urad dal: 1/4 cup
Rice flour: 1 table spoon

To spice up
Green chilies: 2-3
Curry leaves: 5-6
Ginger: 1 inch
Garlic: 1-2 clove
Salt to taste
Fine chop 1/2 onion

Wash moong dal twice. Soak it in enough water. Do the same with urad dal. Wash and soak it.
After 2-3 hours grind them separately in the grinder.

Take urad dal 1st and make a smooth paste as possible. Take very little water as possible.
Take it out in a bowl.
Now grind moong dal, add salt to taste and little water just enough to grind the dal. Make smooth paste.
Add it to the bowl. Add rice flour.
In the mixer take ginger, garlic, green chili and curry leaves.
Make it a paste and add it to dosa batter.
Add a pinch of sugar to it and finely chopped onions. Give it a good mix.
Heat the pan and wait till you see smoke coming out from the surface.

Lower the flame.

Take a large spoon and add scoop of dosa batter on the pan and gently spread the dosa out by doing a clock wise or anti clock wise motion without lifting the spoon. Turn the heat on medium.
Spread oil around the surface. Flip over when edges gets brown. Cook on other side for a minute and serve hot on a plate.

For next dosa, squeeze cooking tissue in water or damp and move it fast over the pan. This will again make the surface smokey and greasy and ready for the next one.

Repeat the procedure and enjoy dosa with coconut coriander and mint chutney.

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