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Dosa recipe

Whole Moong Dosa with Peanut Chutney

हरी मूंग का मसाला दोसा । Green moong Masala Dosa Recipe | Whole moong Dosa with peanut chutney

 

Moong dal dosa is deliciously healthy crepes prepared from moong dal and spices. This dosa is proteins and fibers rich ideal for breakfast. It is a famous delicacy of Andhra Pradesh, where it is also known as Pesarattu.

Follow the directions along with the images to prepare perfect Moong dal dosa.

Directions:

1. Add 1/2 cup of soaked green moong dal and 2 tbsp of soaked rice, 2-green chilies, 1/2 inch chopped ginger, some water in a mixer jar, and blend everything into a fine mixture.

2. Pour the blended mixture into a bowl, mix 1/2 tsp of salt in it, and keep it aside for 10 minutes.

3. Heat 1 tbsp of oil in the pan to prepare the stuffing. Add 1/2 tsp of chana dal, 1/2 tsp of urad dal to the pan, and roast till golden brown.

4. Roast 1/4 tsp of mustard seeds till they crackle.

5. Add 1/2 tsp of grated ginger, 1-2 finely chopped green chilies, 10-12 curry leaves, and roast briefly.

6. Add 1-chopped tomato, 1/2 tsp of salt, 1 tsp of coriander powder, 1/4 tsp of turmeric powder, 1/4 tsp of red chili powder, 1 tsp of sambar powder, and mix well.

7. Pour 1 tbsp of water into the tomato and mash them.

8. Add 3-boiled potatoes after crumbling to the pan and cook for 2-3 minutes.

9. Mix some chopped coriander leaves after 3 minutes, and aloo masala is ready.

10. Heat a non-stick pan to prepare dosa and grease it with a little oil.

11. Keep the flame low and pour a ladleful of batter into the pan.

12. Spread the batter in a circular motion and turn the flame high.

13. When the base of the dosa is light brown, mark cuts in it to fold it later.

14. Add the stuffing in the center and fold the dosa once it turns perfectly brown.

15. Flip the dosa to the other side and similarly prepare all them.

16. Add 1/2 cup roasted peanuts, 1/4 cup desiccated coconut, 2-chopped green chilies, 1/2 lemon extract, 1/2 tsp salt, some water in a mixer blender, and blend coarsely.

17. Heat 1 tsp of oil in a pan to prepare Tadka for chutney.

18. Add 1/4 tsp of mustard seeds, 2-red chilies, 10-12 curry leaves to the pan, and roast briefly.

19. Add Tadka to the chutney and mix well.

20. Serve green moong dal dosa with peanut coconut chutney.


Whole Moong Dosa with Peanut Chutney
Author: 
Recipe type: Dosa
Cuisine: Andhra Pradesh
 
Moong dal dosa is deliciously healthy crepes prepared from moong dal and spices. This dosa is proteins and fibers rich ideal for breakfast.
Ingredients
  • For Batter:
  • Green Grams - ½ Cup (100 grams)
  • Rice - 2 tbsp
  • Salt - ½ tsp
  • Green Chilli - 2
  • Ginger - ½ inch baton
  • For Stuffing:
  • Oil - 1 tbsp
  • Split Chickpea - ½ tsp
  • Split Black Gram Lentils - ½ tsp
  • Mustard Seeds - ¼ tsp
  • Ginger - ½ tsp, grated
  • Green Chilli - 1 - 2, finely chopped
  • Curry Leaves - 10 - 12
  • Tomato - 1, chopped
  • Salt - ½ tsp
  • Coriander Powder - 1 tsp
  • Turmeric Powder - ¼ tsp
  • Red Chilli Powder - ¼ tsp
  • Sambar Powder - 1 tsp
  • Green Coriander - 1-2 tbsp
  • For Peanut Coconut Chutney:
  • Peanut - ½ Cup (100 grams)
  • Desiccated Coconut - ¼ Cup
  • Lemon Juice - ½
  • Salt - ½ tsp
  • Green Chilli - 2
  • For Tadka:
  • Oil - 1 tsp
  • Mustard Seeds - ¼ tsp
  • Red Chilli - 2
  • Curry Leaves - 10 - 12
  • Desiccated Coconut - ¼ Cup
  • Lemon Juice - ½
Instructions
  1. Add ½ cup of soaked green moong dal and 2 tbsp of soaked rice, 2-green chilies, ½ inch chopped ginger, some water in a mixer jar, and blend everything into a fine mixture.
  2. Pour the blended mixture into a bowl, mix ½ tsp of salt in it, and keep it aside for 10 minutes.
  3. Heat 1 tbsp of oil in the pan to prepare the stuffing. Add ½ tsp of chana dal, ½ tsp of urad dal to the pan, and roast till golden brown.
  4. Roast ¼ tsp of mustard seeds till they crackle.
  5. Add ½ tsp of grated ginger, 1-2 finely chopped green chilies, 10-12 curry leaves, and roast briefly.
  6. Add 1-chopped tomato, ½ tsp of salt, 1 tsp of coriander powder, ¼ tsp of turmeric powder, ¼ tsp of red chili powder, 1 tsp of sambar powder, and mix well.
  7. Pour 1 tbsp of water into the tomato and mash them.
  8. Add 3-boiled potatoes after crumbling to the pan and cook for 2-3 minutes.
  9. Mix some chopped coriander leaves after 3 minutes, and aloo masala is ready.
  10. Heat a non-stick pan to prepare dosa and grease it with a little oil.
  11. Keep the flame low and pour a ladleful of batter into the pan.
  12. Spread the batter in a circular motion and turn the flame high.
  13. When the base of the dosa is light brown, mark cuts in it to fold it later.
  14. Add the stuffing in the center and fold the dosa once it turns perfectly brown.
  15. Flip the dosa to the other side and similarly prepare all them.
  16. Add ½ cup roasted peanuts, ¼ cup desiccated coconut, 2-chopped green chilies, ½ lemon extract, ½ tsp salt, some water in a mixer blender, and blend coarsely.
  17. Heat 1 tsp of oil in a pan to prepare Tadka for chutney.
  18. Add ¼ tsp of mustard seeds, 2-red chilies, 10-12 curry leaves to the pan, and roast briefly.
  19. Add Tadka to the chutney and mix well.
  20. Serve green moong dal dosa with peanut coconut chutney.

 

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