My recipe today is focused on a protein packed superfood.Â I am still surprised why this food has never made it to top charts in western cuisine, despite the amount of protein and nutrients it packs in every serving. I have hardly seen a recipe for this outside of India. Its called Green gramÂ or Moon dal.Â It’s a fairly common food in India.Â For today’s recipe, I am posting a small variation of a popular recipe: Moong dal dosa. Typically the batter for this dosa is made just from moong dal and other spices, but I have added a little rice to make it more crispy and tasty.
In karnataka state, India this dosa is popular as “Hesarukalu dose”.
This dosa can be served with any side dish but I like to eat with coconut chutney.
- 2 cups Green Gram/ Moong dal
- 1 cup Long grain rice
- 1 inch ginger
- 2 green chili
- 1 cup coconut
- 2 tsp coriander seeds
- 3-4 red chilies
- 1 tsp mustard seeds
- 1 tsp black gram
- Soak raw moong dal and rice in water for 6- 8 hours , in separate bowl.
- Blend the moong dal with chopped ginger and green chili with sufficient water to a fine consistency.
- Blend the rice with just enoughÂ water to bring toÂ fine consistency. Too much water will dilute the taste.
- In big bowl combine the batters and mix well
- AddÂ salt to taste.
- Place a cast iron skillet over medium heat. When it’s hot, pourÂ a teaspoon of oil and let it heat up a little.
- SpreadÂ the batter and cover the lid for few seconds.
- After about 30 seconds, drizzle a little bit of oilÂ and flip to other side for few seconds.
Moong dal dosa is ready!
Directions for Chutney:
- Blend the grated coconut with coriander seeds, red chili, salt with cup of water. Pour into separate bowl.
- For the seasoning, place a small pan over medium heat with tsp of oil, when oil is hot add mustard seeds and black gram.Â WhenÂ it starts to sputter switch off the heat and mix well with the coconut blend.
Coconut chutney is ready to serve. Moong dal dosa/ hesarukalu dose and coconut chutney is a delicious combo!
|Prep time||Cook time||Makes|
|6 Hours||40 Minutes||20- 25 dosa|