Moong dal dosa | Pesarattu dosa | Ada Thattu dosa

This is one of the recipe which my Mother-in-law taught me when she visited us. This dosa is very healthy and nutritious rich in protein, vitamins and easy to digest. There are many many varieties of dosa but this does not require any fermentation. Easy to make, it's a healthy meal and makes a great lunch box for kids.

Ingredients:

1/2 cup of  Moong dal / Green gram
2 tablespoon raw / uncooked Rice
1/2 onion
1 inch ginger
2-3 green chillies
few curry leaves
pinch of asafoetida
salt to taste
oil / ghee
water

Method:

• Wash and soak moong dal and rice together overnight or for 5-6 hours.
• Then next day or after few hours drain out the water.
• Now grind soaked moon dal, rice, onion, green chillies, ginger and curry leaves to a coarse to fine paste by adding little water.
• Pour the batter into the mixing bowl and add salt and asafoetida.
• Next heat a non-stick pan and pour ladle full of batter and spread the batter in a circular motion.
• You can add finely chopped (curry leaves, dry red chilli, cilantro or onion as a topping) since i was making this for my toddler i did not add. It give extra flavor when added, make sure to press gently with back of the spatula.
• After few minutes when the top portion of the dosa starts cooking drizzle or spread little oil / ghee onto the side of dosa.
• Once the lower or bottom part of the dosa turns golden brown flip the dosa and cook for another few minutes.
• Serve hot or warm with chutney of your choice. ( This dosa taste great when served hot or warm)

Pictorial:

                             Take half cup of moong dal and 2 tablespoon of rice.

                Wash and soak moong dal and rice together overnight or for 5-6 hours.

Take half medium size or one small onion, 1 inch ginger, few green chillies and curry leaves chop roughly.

Now grind soaked moon dal, rice, onion, green chillies, ginger and curry leaves to a coarse to fine paste by adding little water.

                   Pour the batter into the mixing bowl and add salt and asafoetida.

                                              Batter should be in pouring consistency.

Next heat a non-stick pan and pour ladle full of batter and spread the batter in a circular motion.

After few minutes when the top portion of the dosa starts cooking drizzle or spread little oil / ghee onto the side of dosa.

Once the lower or bottom part of the dosa turns golden brown flip the dosa and cook for another few minutes. Serve hot or warm with chutney of your choice.

Notes:

1. You can use whole or half split moong dal.
2. You can add finely chopped curry leaves, dry red chilli, cilantro or onion as a topping, make sure to press gently with back of the spatula.