Moong Dal Dosa

Preparation Time for Moong Dal Dosa: 20 mins
Cooking Time: 20 mins
Makes 4 dosas
Ingredients
For The Dosas
- 1 cup sprouted moong (whole green gram)
- 4 tbsp brown rice flour (chawal ka atta)
- salt to taste
For the Stuffing
- 2 tbsp chopped beans
- 2 tbsp grated cabbage
- 2 tbsp chopped onions
- 1/4 cup finely chopped tomatoes
- 1 tbsp chopped coriander (dhania)
- 1/2 tsp chaat masala
- 1/4 tsp mustard seeds ( rai / sarson)
- 2 curry leaves (kadi patta)
- a pinch of turmeric powder (haldi)
- a pinch of asafoetida (hing)
- 1 tsp oil
- salt to taste
Other Ingredients
- 4 tsp oil to cook the dosas
Method
For the dosa
-
Combine the sprouts with 3/4 cup of water in a blender and grind into a smooth paste.
-
Add the rice flour and salt and mix well so that no lumps remain. Allow the batter to stand for 15 minutes.
-
Add more water if required to adjust the consistency of the batter so that it is of dropping consistency.
For the filling
- Heat the oil in a pan and add the mustard seeds, curry leaves and turmeric powder.
- When the mustard seeds crackle, add the asafoetida. Add all the vegetables and chaat masala to the tempering and mix well.
- Divide the filling mixture into 4 equal portions. Keep aside.
How to proceed
- Heat and grease a non-stick tava (griddle) with a little oil
- Pour a ladleful of the batter on the tava and spread it evenly using a circular motion.
- 3. Drizzle a little oil on the sides to allow to cook.
- 4. Top with one portion of the filling mixture and spread it evenly over the dosa.
- 5. When the lower side of the dosa is lightly browned, fold over.
- 6. Repeat to make 3 more dosas.
- Serve lukewarm with tomato-coriander chutney.