Saturday, August 22, 2015



Dosa is a common breakfast item, particularly since there are so many varieties of dosas to choose from. Elsewhere in this blog, for example, you will find recipes for Urad and Moong Dal Dosa, Pancharatna Dosa,  and Paper Dosa.

Today's post is adapted from the recipe for Moong Dal Dosa in Sarika's blog. Like the Urad & Moong Dal Dosa, this too doesn't require fermentation. The dosas came out nice and crisp which we enjoyed with Coriander Chutney.

  • Moong Dal (Split Green Gram), 2 cups 
  • Green Chillies, 4-5 
  • Ginger, chopped, 1 " piece
  • Rice Flour, 1/2 cup
  • Salt, to taste
  • Oil, for making dosas
                                                       Moong Dal 


Wash and soak the moong dal for about 2 hours. Drain and keep aside.
Crush the green chillies and chopped ginger to a paste 
In a mixer, grind together the soaked moong dal along with the green chilli-ginger paste adding required amount of water to a smooth batter
To this add the rice flour and grind it once again so that it gets well-blended to form a batter of the pouring consistency required to make dosas
Remove the batter to a vessel, add salt and mix well

To make the dosa: 
Heat the tawa ( griddle.) Sprinkle a few drops of water. When the water sizzles, the tawa is ready for use.
Pour a ladleful of the batter on the tawa.
Spread this quickly using the ladle.
Move outwards from the centre using a continuous spiral motion till the dosa measures about 6 ".
Pour a teaspoon of oil around it.
Cook for a couple of minutes till it becomes crisp at the edges.
Now, flip the dosa and cook the other side till done.
Serve hot with chutney of your choice.

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