Green and Yellow Moong Dal Dosa Recipe - 24 Mantra Organic

They say that breakfast is the perfect way to kickstart your day. And if you want to start your day on a good note, you would want to consume something healthy, tasty, and wholesome. Fortunately, the moong dal dosa is all that and a bag of chips (but not literally!)

This moong dal dosa recipe originates from Andhra Pradesh, where it is called Pesarattu. In Telugu, pesara stands for moong dal, and attu means dosa. Hence, the dish literally translates to “Moong Dal Dosa.”

These moong dal dosas are packed with protein and loaded with fibre, making it a filling meal. Plus, they are vegan and gluten-free, which makes it suitable for your dietary preferences. You can either use whole green gram or follow the yellow moong dal dosa recipes. Either way, you will end up with an appetising snack.

Since the moong dal dosa recipe traditionally calls for unhusked green moong dal, it is best to use organic. Organic ingredients are grown through sustainable farming methods devoid of any harmful pesticides and insecticides. They are also processed without any chemicals, which makes it absolutely safe for consumption.

So let’s get started with our moong dal dosa recipe!

Green Moong Dal Dosa Recipe

Let’s start by listing out the ingredients required for the moong dal dosa recipe, which includes:

• Two cups of green moong dal (unhusked and organic)
• One green chilly, roughly chopped
• Half an inch of ginger, roughly chopped
• A pinch of asafoetida
• Three tablespoons of fresh coriander leaves, chopped
• Salt, as per taste
• Four tablespoons of rice flour (optional)

Here is a step-by-step process for the moong dal dosa recipe:

1. Rinse the moong dal in running water and then soak them overnight.
2. Drain out the liquid the following day and add the lentils to a mixer grinder jar. To the jar, also add the ginger, green chillies, coriander leaves, salt, and asafoetida. Pour in a little water.
3. Blend the mixture until it forms a smooth batter. Add more water if necessary.
4. Once you get a smooth, uniform batter, transfer it into a bowl. The consistency should be flowing but not too runny – just like dosa.
5. Make a slurry with the rice flour and make sure that you have no lumps. Add the rice flour slurry to your moong dal batter and mix it together. This step is optional, but it lends crispiness to your moong dal dosa.
6. Heat a flat tawa or non-stick dosa pan. Spread a thin layer of oil across the surface.
7. Once the pan is hot enough, take a ladle-full of the moong dal dosa batter and pour it over the griddle. Swiftly spread out the batter with a spoon until you get a thin, round dosa.
8. Sprinkle a few drops of oil along the edges of your moong dal dosa and also pour a few drops right in the middle.
9. As the edges start unsticking from the pan, scrape around it and flip the moong dal dosa over. Allow it to cook and turn golden on the other side.
10. Serve hot!

Tips for Moong Dal Dosa Recipe

Here are some tips to enhance the moong dal dosa recipe:

• If you want to make the dish healthier, you can sprout the green gram before grinding it. However, do bear in mind that it would take longer and you will have to prepare accordingly.
• While cooking your moong dal dosa, you can add a few toppings such as finely chopped green chillies, finely chopped onions, finely chopped capsicum, grated carrots, or even grated paneer. Gently press them down on the surface to embed these into the dosa.
• If you don’t have rice flour, you can soak 1/4th cup of rice with your moong dal and grind the batter.
• You can try out the above moong dal dosa recipe with yellow moong dal. For yellow moong dal dosa recipes, you only need to soak the lentils for 2-3 hours rather than soaking them overnight.
• The soaking time controls the crispiness of your moong dal dosa. The more you soak it, the softer the dosas get. Thus, if you want crisp yellow moong dal dosa, you only have to soak it in warm water for about 30 minutes! Similarly, soak your green gram for only four hours for crispy green moong dal dosa.
• Try to use up all the batter in one go. While you may store it in the refrigerator for later use, the batter tends to lose its freshness over time. As a result, it may affect the overall taste of the dosa.

Traditionally, Pesarattu is eaten with upma and coconut chutney. However, you can have it peanut chutney or even tomato ketchup if you like!

Try 24 Mantra Organics’s Moong dal and enjoy Moong Dal Halwa Recipe