a perfect indian breakfast this is light, nutritious, and outstanding tasty.
🥞 Moong Dal Dosa Recipe (Pesarattu-style)Prep Time: four–6 hours (for soaking)Cook Time: 15–20 minutesServes: 3–4
🌿 ingredients:1 cup inexperienced moong dal (entire or split)
2 tablespoons rice (non-compulsory, for added crispiness)
1–2 inexperienced chilies
1-inch ginger piece
1/2 tsp cumin seeds
Salt to taste
Water (as needed)
Oil or ghee for cooking
Optionally available: 1 small onion (finely chopped), curry leaves, or coriander for garnish
🔪 instructions:1. Soak the DalWash and soak moong dal and rice in enough water for four–6 hours or overnight.
2. Grind to BatterDrain the soaked dal and rice.
Combo it with green chilies, ginger, cumin seeds, and salt using little water to make a easy batter (like dosa batter).
The batter have to be pourable however now not runny. No fermentation needed.
3. Prepare the PanWarmness a non-stick or forged iron tawa.
Gently grease with oil or ghee.
4. Make the DosasPour a ladle of batter inside the middle and spread in circular movement like a dosa.
Drizzle oil or ghee around the edges.
Sprinkle chopped onions or coriander on pinnacle (non-compulsory).
Cook on medium flame until golden and crisp. Flip most effective if wanted (normally one aspect cooking is sufficient).
🍽️ Serve With:Coconut chutney
Tomato chutney
Mint chutney
Or just a squeeze of lemon!
✅ tips:Skip rice for a totally dal-based, excessive-protein version.
Use yellow moong dal if you decide upon a lighter flavor.
Add spinach or grated carrots for a veggie-packed model.Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.
🥞 Moong Dal Dosa Recipe (Pesarattu-style)Prep Time: four–6 hours (for soaking)Cook Time: 15–20 minutesServes: 3–4
🌿 ingredients:1 cup inexperienced moong dal (entire or split)
2 tablespoons rice (non-compulsory, for added crispiness)
1–2 inexperienced chilies
1-inch ginger piece
1/2 tsp cumin seeds
Salt to taste
Water (as needed)
Oil or ghee for cooking
Optionally available: 1 small onion (finely chopped), curry leaves, or coriander for garnish
🔪 instructions:1. Soak the DalWash and soak moong dal and rice in enough water for four–6 hours or overnight.
2. Grind to BatterDrain the soaked dal and rice.
Combo it with green chilies, ginger, cumin seeds, and salt using little water to make a easy batter (like dosa batter).
The batter have to be pourable however now not runny. No fermentation needed.
3. Prepare the PanWarmness a non-stick or forged iron tawa.
Gently grease with oil or ghee.
4. Make the DosasPour a ladle of batter inside the middle and spread in circular movement like a dosa.
Drizzle oil or ghee around the edges.
Sprinkle chopped onions or coriander on pinnacle (non-compulsory).
Cook on medium flame until golden and crisp. Flip most effective if wanted (normally one aspect cooking is sufficient).
🍽️ Serve With:Coconut chutney
Tomato chutney
Mint chutney
Or just a squeeze of lemon!
✅ tips:Skip rice for a totally dal-based, excessive-protein version.
Use yellow moong dal if you decide upon a lighter flavor.
Add spinach or grated carrots for a veggie-packed model.Disclaimer: This content has been sourced and edited from Indiaherald. While we have made adjustments for clarity and presentation, the unique content material belongs to its respective authors and internet site. We do not claim possession of the content material.