Moong Dal Dosa Recipe

Step 1: To begin making Moong dal Dosa, first we will make the moong dal dosa batter

Step 2: This batter can be used for making idli as well

Step 3: To begin making the Moong Dal Idli and Dosa Recipe, first we will soak the dal and rice

Step 4: In a bowl soak the moong dal and the methi seeds together

Step 5: In another bowl, soak the rice

Step 6: Soak them for at least 6 hours or overnight

Step 7: Once soaked, you can grind them

Step 8: Into a mixer grinder, add the soaked moong dal and methi seeds

Step 9: Add little water at a time and grind to make a thick flowing batter

Step 10: Transfer the ground moong dal into a large bowl

Step 11: In the same mixer grinder, add the rice and add just little water at a time and make thick batter

Step 12: Transfer the rice into the same bowl as the moong dal

Step 13: Add the salt and stir well to combine

Step 14: Cover the bowl and ferment for 8 hours/ overnight

Step 15: Once fermented, give it a stir gently

Step 16: You can make idli the first day when batter is fresh with air pockets

Step 17: Refrigerate the Moong dal Idli and Dosa batter in an airtight container for 4 to 5 days and use it as required

Step 18: The next step is to make the Moong Dal Dosa

Step 19: Preheat a tawa over medium heat and pour a ladleful of the moong dal batter on the tava

Step 20: Spread the batter on the tava in a circular way

Step 21: Drizzle ghee around the inside and the outer edges of dosa

Step 22: After a few minutes when the top of the dosa starts turning golden brown, flip and cook on the other side for a few seconds

Step 23: Flip over again and fold the dosa and serve hot

Step 24: Serve the Moong Dal Dosa with Tomato Onion chutney, Coconut Chutney & Sambar for a wholesome and delicious breakfast or even a quick weeknight dinner