Whole Moong Dosa
by Tarla Dalal
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Added to 34 cookbooks
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This recipe combines the best of south Indian snacks like pesarattu and dosa with the goodness of whole moong, resulting in a wholesome and filling snack option. The use of whole moong offers culinary and nutritious benefits. While its rich fibre content helps lower cholesterol levels, it also gives the dosa a mild and enjoyable crunch. The stuffing of onions, coriander and green chillies also adds to the appeal of the Whole Moong Dosa, both in terms of flavour and texture.
- Combine the moong, rice and the urad dal in a deep bowl and soak in enough water for 4 hours.
- Drain well and blend in a mixer to a smooth paste using 1½ cups of water as required till the batter has the consistency of dosa batter.
- Transfer the mixture into a deep bowl, cover with a lid and keep aside to ferment for 5 to 6 hours.
- Add the salt and mix well.
- Divide the stuffing into 8 equal portions and keep aside.
- Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil. Sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
- Pour a ladleful of batter on a hot non-stick tava (griddle) and spread in a circular motion to make a 150 mm. (6”) diameter dosa and spread ¼ tsp of oil around the edges.
- Sprinkle a portion of the stuffing evenly over the dosa and press it lightly. Cook till it is brown in colour and fold it over.
- Repeat with the remaining batter and stuffing to make 7 more dosas.
- Serve immediately with sambhar.
Nutrient values (Abbrv) per dosa
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