Moong Dal Dosa ( Idlis and Dosas )


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Moong Dal Dosa  (  Idlis and Dosas )

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Just the beautiful golden colour of this Moong Dal Dosa is enough to make you drool! And fortunately it is so tasty it won’t let your appetite down.


Made of par-boiled rice and moong dal, soaked, ground and fermented, these dosas have a deliciously homely flavour and enticing crispness, which only fermented batter can bring about.


It tastes different from regular dosas as it uses moong instead of urad and also has an equal proportion of dal and rice. You will love to have this for Breakfast !

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Moong Dal Dosa ( Idlis and Dosas ) recipe - How to make Moong Dal Dosa ( Idlis and Dosas )

Soaking Time:  3 hours.   Preparation Time:    Fermenting time:  10 hours   Cooking Time:    Total Time:     Makes 15 dosas (15 dosa )
Show me for dosas

Ingredients
Method
    Method
  1. Wash and soak the moong dal and par-boiled rice in enough water in a deep bowl for at least 3 hours. Drain.
  2. Combine the moong dal and par-boiled rice in a mixer and blend till smooth using approx. 1¼ cups of water.
  3. Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours.
  4. Add the salt and approx. ¼ cup of water and mix well.
  5. Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
  6. Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle.
  7. Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
  8. Fold over to make a semi-circle or roll.
  9. Repeat with the remaining batter to make 14 more dosas.
  10. Serve immediately with and sambhar and coconut chutney.

Moong Dal Dosa ( Idlis and Dosas ) recipe with step by step photos

What is dosa?

  1. Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking. 
  2. Slight variations in the batter or cooking procedure yield marvelously different results. Take for example the famous Benne Dosa of Karnataka. A little puffed rice is used while making the batter, the dosa is cooked with butter, and only on one side without flipping. You get a spongy dosa with one side that is absolutely crisp and golden-red. The aroma of butter simply kills your will, and makes you succumb to the temptation!
  3. There are also dosas made with other combinations of cereals and lentils such as the PesarattuMoong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava DosaRice Rava DosaInstant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night. 
  4. Dosas are made even more exciting by stuffing them with awesome fillings. The most classic example of this is the Mysore Masala Dosa, which is lined with chutney and packed with potato bhaji. You can be creative with the stuffing, and throw in just about anything you want, from paneer to spinach. Try the Stuffed Sprouts Dosa and Stuffed Wheat Dosa. Delight your kids with the Stuffed Dosa Cones or Chocolate Dosa when they come home from school! 
  5. Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney.  A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try! 
Accompaniments

Coconut Chutney ( Idlis and Dosas) 
Coriander Onion Chutney 
Red Garlic Chutney ( Idlis and Dosas ) 

Nutrient values (Abbrv) per dosa
Energy137 cal
Protein4.3 g
Carbohydrates18.1 g
Fiber1.2 g
Fat5.2 g
Cholesterol0 mg
Sodium4.3 mg

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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Reviews

Moong Dal Dosa ( Idlis and Dosas )
5
 on 28 May 19 09:51 PM


what can we use instead of urad dal n still get the same texture n taste of the dosa
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Tarla Dalal    Hi Manisha, No, the taste and texture will differ.
Reply
29 May 19 08:49 AM
Moong Dal Dosa ( Idlis and Dosas )
5
 on 24 Apr 19 09:07 AM


I regularly visit this site for recipe they explained in detail and are helpful however earlier the settings would ask for the number of people for who.you want to make the recipe but today it is asking for number of dosas... Request you to have both the options no. Of people or no. Of dosas it will be of great help thank you.
| Hide Replies
Tarla Dalal    Hi Kiran, We can''t tell you the number of people it serves because each person has a different appetite!
Reply
25 Apr 19 09:39 AM
Moong Dal Dosa ( Idlis and Dosas )
5
 on 08 Jul 15 05:15 PM


Moong dal dosa, a super yumm dosa, the taste is also different from regular dosa, try this dosa. My family loves this variation of dosa.