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Whole Moong Dosa

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Whole Moong Dosa

Moong Dal Dosa is a South Indian dosa recipe made with moong and urad dal as the main ingredients. This dosa variation with dals is rich in proteins and a healthy easy-to-make snack. Serve it hot with coconut or mint chutney and tangy sambhar to enhance its flavours.

Ingredients

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    1 cup whole moong (whole green gram)
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    1/4 cup rice (chawal)
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    1/4 cup urad dal (split black lentils)
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    Salt to taste
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    2 or 1/4 tsp oil for greasing and cooking
  • To Be Mixed Together to Make The Stuffing

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    1/2 cup finely chopped onions
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    1/2 cup chopped coriander (dhania)
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    1 tsp finely chopped green chilies
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    Salt to taste
  • For Serving

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    Sambhar

Method

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    Combine the moong, rice and the urad dal in a deep bowl and soak in enough water for 4 hours.
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    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.
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    Transfer the mixture into a deep bowl, cover with a lid and keep aside to ferment for 5 to 6 hours.
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    Add the salt and mix well.
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    Divide the stuffing into 8 equal portions and keep aside.
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    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.
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    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.
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    Sprinkle a portion of the stuffing evenly over the dosa and press it lightly. Cook till it is brown in color and fold it over.
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    Repeat with the remaining batter and stuffing to make 7 more dosas.
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    Serve immediately with sambhar.