Moong Dal Dosa, Healthy Pregnancy Recipe
by Tarla Dalal
Added to 275 cookbooks
This recipe has been viewed 84254 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 par-boiled rice in enough water in a deep bowl for at least 3 hours. Drain.
- Combine the moong dal and par-boiled rice in a mixer and blend till smooth using approx. 1¼ cups of water.
- 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.
- Add the salt and approx. ¼ cup of water and mix well.
- Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
- Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle.
- 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.
- Fold over to make a semi-circle or roll.
- Repeat with the remaining batter to make 14 more dosas.
- Serve immediately with and sambhar and coconut chutney.
Nutrient values (Abbrv) per dosa
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