Moong dal dosa | Instant Moong dal dosa recipe with full video and step by step pictorial instructions. Gluten-free, protein-rich, no fermentation Instant Moong dal dosa recipe.
Usually, we make Pesarattu using green moong dal. We use green gram for making pesarattu. A few days back while talking with my friend Banu, she was telling me about Moong Dal Idli. She makes it quite often at home. She shared the recipe of Idli. This Moong dal dosa is a diabetic-friendly recipe.
I planned to make idli only but in the last minute, made it to dosa. I loved this instant no fermentation dosa. Also, i have added chopped coriander and curry leaves to this to make it more healthy.
Check out my other instant dosa recipes
Ragi rava dosa, Karachamaavu dosa, Whole wheat dosa
Moong dal dosa
Moong dal dosa
Ingredients
- ½ cup Yellow moong dal
- 3 tbsp Urad dal
- 2 Green chili
- Coriander leaves few
- Curry leaves few
- Salt as needed
- Oil as needed to make dosa
- Asafoetida a pinch
Instructions
- Soak moong dal and urad dal in water for 3 hours.
- Drain the water and grind into a fine paste along with 2 green chili and asafoetida.
- Transfer the batter to a vessel.
- Add chopped coriander leaves and curry leaves.
- Add salt as needed.
- Mix well. No need to ferment the batter.
- If you prefer you can ferment, do it for 2-3 hours.
- If you are fermenting, add the coriander, curry leaves later.
- Heat a dosa pan and add 1 ladle full of batter on it.
- Spread the dosa.
- Drizzle oil on the sides.
- Once one side is cooked, flip the dosa.
- Cook for a minute.
- Serve hot with any chutney of your choice.
- You can have this with sambar as well.
Video
Notes
- The same batter can be made as idli too. Even for idli no need to ferment the batter.
2. You can add a piece of ginger while grinding the batter for moong dal dosa.
- Soak moong dal and urad dal in water for 3 hours.
- Drain the water and grind into a fine paste along with 2 green chili and asafoetida.
- Transfer the batter to a vessel.
- Add chopped coriander leaves and curry leaves.
- Add salt as needed.
- Mix well. No need to ferment the batter.
- If you prefer you can ferment, do it for 2-3 hours.
- If you are fermenting, add the coriander, curry leaves later.
- Heat a dosa pan and add 1 ladle full of batter on it.
- Spread the dosa.
- Drizzle oil on the sides.
- Once one side is cooked, flip the dosa.
- Cook for a minute.
- Serve hot with any chutney of your choice.
- You can have this with sambar as well.
