- 2 cups moong dal
- 1 inch ginger
- 2 green chilli
- Salt to taste
- 2 tablespoon ghee for cooking
- 2 tablespoons green chutney
- 1 tablespoon chutney podi
Preparation
Wash and rinse the moong dal and soak it for 30 minutes to one hour in warm water.
Drain our water after that.
Add soaked moong dal in a blender with ginger, green chilli and salt along with ½ cup water. Blend to a paste.
How To Make Moong Dal dosa
Take a non-stick griddle or pan. Heat and sprinkle some water to cool it down. This makes dosa crispy and it cooks perfect golden brown.
Cooling down the tawa helps in spreading dosa batter evenly. Keep the heat to low while doing this.
Pour a ladle full batter and start spreading it from the centre towards edges in a round using circular motion.
Add some ghee on the sides and on top. Increase the heat to the medium.
If you are making chutney dosa spread chutney or podi if you are using podi.
Loosen the edges of dosa using a spatula.
Fold and serve them hot with coconut chutney or sambar or both.
Recipe Notes & Tips
- Soak dal in warm water for 30 minutes if you like them fast and super crisp.
- You can use split green moong if you wish but the result will not be as crisp.
- Green moong dal crepe recipe also known as Andhra pesarattu is here.
- Ghee in dosa tastes best but if you want to make it vegan.
Calories: 289kcal | Carbohydrates: 43g | Protein: 17g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 70mg | Potassium: 5mg | Fiber: 7g | Sugar: 2g | Vitamin A: 133IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg