Moong Dal Dosa
by Tarla Dalal
Added to 264 cookbooks
This recipe has been viewed 72365 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
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