Poha Yellow Moong Dal Dosa

Poha Yellow Moong Dal Dosa

A Dosa with a Difference

Hailing from the Southern state of India, Andhra Pradesh, the Moong dal Dosa is a different take on the traditional dosa. India is a land of legumes and lentils. There are a variety of lentils available that have multitude uses. Lentils are known to be rich in protein and fibre while being low in calories.

So, what is a Dosa? How is it different from a regular pancake or flapjacks? A Dosa is a thin flat pancake made on an iron skillet using batter made of a combination of rice and lentils or just lentils. Your regular flapjacks are made of flour, egg and a few other ingredients. Dosas are made purely of lentils and some combinations include rice as well. It is a pure vegetarian dish.

While there are many different types of batter, today we will highlight the Moong Dal Dosa.

Flavourful and Nutritious

Moong dal, by itself, is a green bean, that has many uses and benefits. It can be used as a whole green bean, a split green bean or then in its peeled and skinned form, as a yellow lentil. It is light to digest and easy to cook. With the right tempering and additions, it transforms into a delicious dish.

The Versatile One

This is a dosa that is quick to prepare and works very well as a breakfast, lunch or dinner item. You could even modify it to become a tea-time snack. There are no hard and fast rules about when you can eat the Moong Dal Dosa. It goes well with chutney, pickles and jam etc.

One could also make some yellow lentil gravy called Sambar which goes very well with all types of Dosas. But that is another recipe for another day.

But no dosa is complete without its favourite accompaniment, the ubiquitous chutney. Along with your dosa recipe is an accompanying coconut chutney recipe to make your meal complete.

 

Moong Dal Dosa

Ingredients

You need the following ingredients.

  • Two measures split green lentil beans
  • Three measures water to soak the lentils.
  • A vessel large enough to fit the above
  • Finely cut green chillies
  • Finely chopped green coriander
  • Half inch piece of ginger, grated
  • If you don’t like ginger add one flake of garlic, finely cut or grated.
  • Salt to taste

Wash the beans gently without scrubbing them too hard else the green skin will get sloughed off. Put in to vessel, bowl or container, add warm water which should cover the lentils and be about an inch or two above the beans.

Set aside and let soak in the warm water for about 30-45 minutes.

Once done with soaking, drain excess water but don’t throw it away. Put soaked into your grinder and grind till it is a batter. The batter should not be coarse but not too smooth either. You have to have a rough to smooth consistency.

Once your batter is ready, add the green chillies, green coriander, ginger or garlic (not both) and salt. Mix well and keep for 5 minutes. Your Moong Dal Dosa batter is now ready for use.

Add its companion… the Chutney

You need…

  • One measure grated fresh coconut
  • One measure chopped green coriander
  • Two green chillies cut
  • Half inch piece of ginger
  • Salt to taste
  • Pinch sugar

You have to…

Put all ingredients in a small grind and grind to a coarse paste. Don’t grind it fine.

You can add garlic to this if you like the flavour of garlic. Keep aside.

For the tempering you need…

  • 2 tsp oil
  • ¼ tsp mustard seeds,
  • ¼ tsp asafoetida powder (hing)
  • Few curry leaves
  • 2 dried red chilly or then pinch red chilly powder
  • ¼ tsp white urad dal (skinned black gram)

How to make

Take a small wok…

  1. Add oil, let it heat

  2. Add mustard seeds, let crackle

  3. Add asafoetida powder

  4. Add curry leaves

  5. Add urad dal

  6. Add red chillies

  7. Let it all crackle and sizzle a bit and when the urad dal turns a tad golden brown, remove from flame or hob and pour over the coconut coriander ginger green chilly mixture you had kept aside. Add salt to taste.

  8. Mix well into the mixture and your chutney is ready. If you like, you can add four tablespoons of beaten curd into the chutney to give it a soft consistency.

Let it all crackle and sizzle a bit and when the urad dal turns a tad golden brown, remove from flame or hob and pour over the coconut coriander ginger green chilly mixture you had kept aside. Add salt to taste.

Mix well into the mixture and your chutney is ready. If you like, you can add four tablespoons of beaten curd into the chutney to give it a soft consistency.

Back to your Dosa

You need…

One medium to large flat skillet

Two tablespoon cooking oil in a little bowl with a small spoon in it

A deep ladle for your batter

How to make a Moong Dal Dosa

  1. Heat your skillet on a medium flame. Don’t turn up the heat else your skillet will become too hot.

  2. Pour one ladle full of batter on the skillet, place your ladle on the batter dead centre, now move the ladle in outward concentric circles till your batter has spread out in a big circle. 

  3. Take half a tsp of oil that you have set aside. Sprinkle a few drops all along the outer rim of your pancake or dosa and few drops in the middle. Let cook.

  4. You know it is done when you can lift the dosa, using a flat head spatula, without it sticking to the skillet. Flip it over for about 2 minutes and remove from heat. Keep aside on a plate. 

  5. Your Moong Dal Dosa is ready. 

Notes

Nutritive values

Given below are approximate values of what you can expect from your Moong Dal Dosa. The figures would differ depending on what quantities of ingredients you use

Energy 137 Cal 7%
Protein 4.3 g 8%
Carbohydrates 18.1 g 6%
Fibre 1.2 g 5%
Fat 5.2 g 8%
Cholesterol 0 mg 0%
VITAMINS
Vitamin A 52.1 mcg 1%
Vitamin B1 (Thiamine) 0.1 mg 10%
Vitamin B3 (Niacin) 0.8 mg 7%
Folic Acid (Vitamin B9) 21.5 mcg 11%
MINERALS
Calcium 11.9 mg 2%
Iron 0.7 mg 3%
Magnesium 24.9 mg 7%
Phosphorus 75.5 mg 13%
Potassium 188 mg 4%
Zinc 0.6 mg 6%

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