Moong Dal Dosa

Moong dal dosa is a savoury crepe made with split yellow lentils. This is a protein packed, low carb dosa, and is an ideal meal which fills you up and satisfies your taste buds. Since this dosa does not use white rice like the traditional version of dosa, it is ideal for weight watchers and people looking to reduce or limit carbs in their diet. 

All of us absolutely love any kind of dosa and this one is not an exception. The husband and I have our dosa plain with chutney and the kids love cheese stuffed dosa. You could use this batter to make small sized fluffier uttapam and have them plain or top them with cheese or vegetables of your choice. I have packed these mini uttapam for the kids lunch box and they are much loved, making them a great and healthy lunch box item too. This dosa does not need fermentation and as such can be prepared at a short notice. This is one of my favourite to go recipes whenever I feel like having a dosa.

Nutrition wise, 1 cup of cooked moong dal has 106 calories and supplies 8 grams of fiber and 9 grams of protein. It is also a good source of potassium and iron ( meets 7% of your daily iron requirements).

Here is the recipe for this amazing moong dal dosa. Hope you enjoy making and eating them. 

Moong Dal Dosa with Tomato Chutney and Pomegranate Juice

Ingredients

• 1 cup yellow moong dal
• 2 green chilies
• 1 tsp ginger paste or 1 inch ginger piece
• Salt to taste

Method

• Soak the yellow moong dal in water for 3-4 hours. 
• Drain the water and transfer dal to the blender.
• Add green chilies, ginger, salt and some water.
• Grind to get a smooth batter.
• Transfer the batter to a bowl. Adjust the water to get the batter of the right consistency. The batter should not be too thick or too thin.
• Heat a griddle pan. Add a few drops of oil and put the batter (about 2 ladles) in the centre and spread it in a circular motion.
• Let the dosa cook for a minute or so, once the sides start to loosen flip the dosa. Cook for some time and flip it over.
• Fold in half and serve hot with chutney and/or sambar.