Quick, Easy, Healthy Dosa made with split yellow moong dal. Requires no fermentation and can be made in under 30 minutes, making it perfect for breakfast or dinner.
Prep Time25 minutesmins
Cook Time5 minutesmins
Total Time30 minutesmins
Course: Breakfast, dinner, tiffin
Cuisine: Indian, north indian
Keyword: moong dal, pasi paruppu, split yellow lentil
Servings: 12
Author: Mullai Madavan
Equipment
Iron / Non Stick Dosa Pan
Ingredients
To Soak
1cupSplit Yellow Gram / Split Yellow Moong / Green Gram
1tablespoonRaw Rice / Pachai Arisioptional
To Grind & Make Dosa
3smallGreen Chilli
1inchGinger
1tspCumin seeds
1tspSaltor to taste
1 & 1/2 cupWaterto grind
1/4cupOil to make 12 dosa
Instructions
Soak
Soak split yellow gram / moong dal along with raw rice in enough water for 20 minutes in warm water.
If time permits soak in room temperature water for few hours.
Rice is optional and is mainly added to bind the batter and also to give a crispy finish for the dosa. If you prefer soft dosa, then skip rice.
Grind
Wash the rinse the soaked dal and drain all the water.
Take the soaked dal and rice in a mixer jar.
Add green chillies, ginger, cumin seeds, salt and the exact measure of water mentioned.
Grind to make a batter which is not thick nor thin. The above water measure should be enough to bring it to the right batter consistency.
Make dosa
Heat a iron pan or non stick tawa. Pan should be at the right temperature heat level. Too hot will make the batter stick and smudge burning the dosa at the base. Not too hot pan will be make the dosa hard and to crisp that it will break while flipping.
Scoop a ladle of the batter and pour in the center of the tawa. Spread it in a circular motion from the center to reach the outer corners of the pan in uniform motion.
Drizzle some oil and cook for a minute.
When it browns a bit, flip to the other side and cook for another minute.
Flip again & fold.
Remove dosa from pan and serve hot with choice of chutney!