Recipe: At Home Dosa with Moong Dal and Urad Dal

Corey Conner
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Recipe: At Home Dosa with Moong Dal and Urad Dal
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Recipe: At Home Dosa with Moong Dal and Urad Dal Delicious, fresh and tasty.

Dosa with Moong Dal and Urad Dal. URAD & MOONG DAL DOSA In an earlier post, I have written about the famous breakfast dish of South India, the dosa. This is usually made up of a combination of rice and urad dal. I have also posted on a popular variation called the Masala Dosa, which is a dosa with a potato-based stuffing.

Crispy Whole Grain Nachani- Urad Dal- Moong Dal Dosa. ** "Crispy Moong Dal- Urad Dal- Rice Dosa" is done and ready to be served.

Always serve dosa's hot from tava, as they taste best when served crisp and hot directly from tava.

Serve the dosa with any chutney of your choice and enjoy with your family and friends.

You can cook Dosa with Moong Dal and Urad Dal using 7 ingredients and 6 steps. Here is how you cook that.

Ingredients of Dosa with Moong Dal and Urad Dal

  1. It’s 1/2 cup of Urad dal -.

  2. It’s 3/4 cup of Moong dal -.

  3. Prepare 2 cups of Rice -.

  4. It’s 3 to 5 of Green Chillies -.

  5. It’s 1 tsp of Ginger grated -.

  6. It’s to taste of Salt.

  7. Prepare 1 tsp of Jeera -.

Dosa batter is made from rice and urad dal that is soaked, blended, and then fermented.

Cheela batter is traditionally made from chickpea flour (besan flour) that is usually mixed with water and spices.

The recipe you posted is made with moong dal and is actually called a pesarettu (the recipe is from the south indian state of Andhra).

Moong Dal Dosa, also known as "cheela" or "puda, is a thin, crisp pancake made from any one of a variety of batters.

Dosa with Moong Dal and Urad Dal instructions

  1. Clean and soak urad and moong dal (together in a bowl) and the rice(in another bowl) in water for two hours..

  2. Grind the dals  with salt, green chillies and ginger and  water to a smooth paste. At this stage, add the rice and grind further until the entire mixture is ground to a smooth paste (about 5 min). The dosa batter should be thinner than the batter consistency for masala dosa but thicker than the neer dosa batter..

  3. Store the batter at room temperature for 12 hours (for the batter to ferment and rise). If the dosas have to be made later than 12 hours, then the batter can be stored in the fridge (lasts up to 3 to 4 days in the fridge and for a few weeks  in the freezer.  The batter should be at room temperature, to reuse it)..

  4. At the time of making the dosa, add the jeera seeds to the batter.

  5. Heat a flat, ten inch skillet/tava on a medium flame  and pour 1/4 cup of batter on to the center of the tava. With the back of a large spoon or ladle, spread the batter in a circular manner out to the edge of the pan to make a thin round dosa.  Take 1/2 a tsp of oil and dot it on top of the dosa and around the edges..

  6. Close the lid  and cook for less than a min. Remove the lid and if you want a extra crisp dosa, flip the dosa over and cook for a few seconds more. Remove from skillet/tava. Place on a plate. Serve with chutney or any gravy dish(koorma, huli, sagoo…).

Moong dal dosa is a convenient substitute, faster and easier to prepare than the traditional dosa.

Traditional dosas are made with fermented urad dal and rice.

Instant Moong dal dosa recipe with full video and step by step pictorial instructions.

Gluten-free, protein-rich, no fermentation Instant Moong dal dosa recipe.

Usually, we make Pesarattu using green moong dal.