Moong daal dosa recipe
Being a responsible girl, my task is to provide my family with enriched healthy food all the time. The lazy person in me always pulls my leg to go around and choose the easy recipes. I have a huge collection of these type of easy to make healthy recipes. This pesarattu comes in one of such top Indian recipes.
Traditionally the batter for pesarattu dosa requires an overnight soaking and grinding it in the next day morning. But I have gone with the moong dal flour which is readily available in the market. I just mixed it with rice flour and just gave it 5 minutes resting time. It’s all like a magic, the batter is ready to make very healthy protein rich breakfast in just 5 minutes.
In a large mixing bowl add green gram flour, rice flour, and salt. Add water to make thin flowing consistency batter, which should be like dosa batter’s consistency. And keep it aside for a while.
Add ginger, red chili, green chili and a teaspoon of cumin seeds to the mixer and grind it until it is coarsely done Add or remove red chili according to your taste. Adding more is red chilies gives a better color and aroma to the dosa.
Now add the ground chili mixer to the kept aside batter and combine them well so that the spices gifts gets mixed up well.
Heat a pan on high flame and drizzle a teaspoon of oil over the pan and-and spread them as it coats evenly on the surface of the pan.
Take about a ladle of moong dal batter and gently spread them thinly in the circular motion like in the picture. Drizzle a tablespoon of chopped onion is the randomly roller that dosa and again drizzle a teaspoon of oil to make and the dosa crispier. You can also and add ghee or butter for the rich taste. Cook until it turns golden brown and flip dosa on the pan, and cook on the other side till it becomes crispy on both the sides. Leave it little longer for crispier dosa.
I liked the chatney most!!$