I love dosas but crispy dosas have never been my strength when it comes to cooking :-S So I almost gave up! Then one day while looking for some nutritious brekkie ideas for my son I came across Moong Dal Dosa. Never tried it before so I browsed through few recipes online and remember trying out one. It came out so pathetic, stodgy and thick…none of us enjoyed it and I had to throw away all the batter. Vowed never to make moong dal dosa ever again!
Well, that was a while ago. I came across this again on a food show recently. Their dosa looked so much like the real deal. I was amazed. I made a mental note of giving this a try again. Frankly, I can't remember the recipe but I just mixed and matched and finally this is how I make it these days. I love it and so does my son. My hubs - ehhh…not that much :-P Anyways, he is way more fussier than my son when it comes to food I think lol If you love the moong flavor then I am pretty sure that you will enjoy these quick brekkie delights. Apart from being a wholesome, nutritious dish, the fact that it is so simple is probably what drives me the most towards this recipe. So give it a try and do let me know how it turns out :)
Couple of pointers based on my trial and error:
- Do not blend the moong to a very smooth paste. It should be bit coarse like how the rice paste is for normal dosas. So it is best to just pulse it few times rather than blend it.
- Do not add too much water. In case you do, you can adjust it by adding more of rice flour. The taste and texture may vary though.
- The pan should not be too hot neither cold. Only then you will be able to form the crepes properly.
- These are best had hot, as soon as they are made. If left for few minutes, tends to get a bit chewy.
This is just a basic recipe. Feel free to experiment by adding more flavors and you should end up with some amazing dosas. Happy cooking!
Moong Dal Dosa - Recipe
- Moong dal - 3/4 cup, washed, soaked over night and drained.
- Rice flour - 2 heaped tbsp or more as required
- Green chili - 1 roughly chopped
- Onion - 1/2 medium, sliced
- Salt to taste
- Water - as required
- Ghee / Coconut oil - as required
- Grind/blend together the drained moong dal, salt, onion and green chili with just couple of teaspoons of water. Pulse it a couple of times. The mixture should not be very smooth but bit coarse.
- Transfer this mixture into a mixing bowl and stir in the rice flour. Add few more teaspoons of water (if required) to make a batter of dropping consistency.
- Heat a non stick pan and grease it with some ghee. Add a small ladle of the batter at the centre of the pan and smear it gently but quickly, moving your hand in concentric circles, to make a dosa. Being gentle and swift is very important here…
- Drizzle some coconut oil all over the dosa and allow it to cook till it turns golden brown underneath. Then gently flip it over and let it cook few more minutes. You will see golden spots appearing which means it is cooked.
- Roll it over or fold it over to make a half moon and serve immediately with fresh coconut chutney of your choice.