Whole Moong Dosa


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This cereal and pulse combination is a good source of quality protein.

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Preparation Time: 
Cooking Time: 
Makes 8 dosas
Show me for dosas


For The Batter
1 cup whole moong (whole green gram)
1/4 cup urad dal (split black lentils)
1/4 cup rice (chawal)
salt to taste

To Be Mixed Together To Make The Stuffing
1/2 cup finely chopped onions
1/4 cup finely chopped coriander (dhania)
1 tsp finely chopped green chillies
salt to taste

For the batter

  1. Combine the moong, urad dal and the rice with enough water and soak for 2 to 3 hours.
  2. Drain and blend in a mixer to a smooth paste using water as required till the batter has the consistency of dosa batter.
  3. Transfer to a deep bowl and cover and keep aside to ferment for 5 to 6 hours.
  4. Add the salt, mix well and keep aside.

How to proceed

  1. Pour a ladleful of batter on a hot greased non-stick tava (griddle) and spread in a circular motion to make a 150mm. (6”) dosa.
  2. Sprinkle a little stuffing all over the dosa and cook till the dosa turns brown in colour.
  3. Fold the dosa over, pressing it lightly with a spatula to make a flat roll.
  4. Repeat with the remaining batter to make 7 more dosas.
  5. Serve immediately with coconut chutney and sambhar.
Nutrient values per dosa
41 gm 123 kcal 6.5 gm 19.2 gm 2.2 gm 0.9 gm
RECIPE SOURCE : Healthy Heart CookbookBuy this cookbook
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