How to Prepare Appetizing Yellow split gram dosa (Mung dal dosa)

Yellow split gram dosa (Mung dal dosa). How to make the Moong Dal Dosa. If time permits soak in room temperature water for few hours. Rice is optional and is mainly added to bind the batter and also to give a crispy finish for the dosa.

Yellow split gram dosa (Mung dal dosa) Protein packed flavourful Moongdal Dosa will be an amazing addition to Breakfast or Dinner Menu … These Dosas are so easy to make, quick (compare to traditional dosa batter). Moong Dal dosa, a protein rich dosa/crepe made with split yellow moong, rice along with green chili, ginger, cumin and salt. We don't need fermentation for this dosa batter. You can cook Yellow split gram dosa (Mung dal dosa) using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Yellow split gram dosa (Mung dal dosa)

  1. Prepare 1 cup of Mung dal (yellow split gram).
  2. Prepare 1/4 cup of Urad dal(black gram).
  3. You need 1/2 of onion.
  4. Prepare 2 of green chilli.
  5. You need 1 inch of ginger.
  6. It's of Salt to taste.

Once we prepare the batter, we can immediately start making dosas. Moong dal dosa are instant thin crepes made with skinned yellow lentils or moong dal & spices. These protein packed flavorful moong dal dosa will be an amazing addition to your breakfast menu. They not only taste delicious but are also super easy to make as the batter does not needed to be fermented like the traditional dosa batter.

Yellow split gram dosa (Mung dal dosa) instructions

  1. Soak yellow gram and black gram for 4 to 5 hours.
  2. After 5 hours grind lentils with all the other ingredients to smooth paste(pancake/ dosa consistency).
  3. Heat non-stick frying pan on low medium heat, drizzle over few drops of oil, pour one ladle of dosa batter in the middle of the pan, using the bottom of the ladle, quickly move it in a circular motion, allowing the batter to spread outwards from the middle towards the edge of the pan, to form a round, thin pancake..
  4. Drizzle few drops of oil all over the dosa, increase the heat to high, when it turns slightly golden and edges begin to lift, fold and remove dosa from pan and serve with coconut chutney.

Moong dal (pasi parupu) is very nutritious, needs less soaking and is easy to digest. I have used the yellow split moong dal for preparing this dosa. Moong dal dosa can be prepared in a jiffy. It is filling, saves a lot of cooking time without compromising on taste or nutrition. Moong Dal Dosa is a rich and healthy recipe which is a great combination of yellow split moong dal and rice.

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