Moong Dal Dosa
by Tarla Dalal
Added to 256 cookbooks
This recipe has been viewed 63031 times
The cereal and pulse combination makes this recipe a good source of quality protein. These thin, crisp dosas made of moong dal and rice make a terrific breakfast especially during your first trimester. The fibre and vitamin content of the recipe is also good due to the addition of parboiled rice. Parboiled rice is a thick variety of unpolished rice that is used to make South Indian snacks like idlis and dosas.
- Wash and soak the moong dal and rice in water for at least 3 hours. Drain.
- Grind to a fine paste using a little water.
- Cover and allow to ferment for at least 8 hours.
- Add the salt and adjust the consistency of the batter by adding water if required. Mix well.
- The batter should be of a dropping consistency.
- Heat and grease a non-stick tava with oil.
- Pour a ladleful of the batter on the tava and spread it using a circular motion, to make a thin pancake.
- Drizzle a little oil on the sides and cook.
- When the lower side is golden brown, fold over.
- Repeat with the remaining batter to make more dosas.
- Serve hot with chutney.
- Parbioled rice is a variety of rice used especially to make idlis and dosas. It is available at most grocery shops.
Nutrient values per dosa
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.