Ghee Roasted Moong Dal Dosa
This Ghee Roasted Moong Dal Dosa is a crunchy, thin crepe made with yellow lentils and spices. Since they don’t need to be fermented, they’re a super quick meal option! Packed full of protein, these dosas are super nutritious and can be enjoyed as a light breakfast or snack!
Ingredients
Moong Dal Dosa:
- 2 cups yellow moong dal (petite split yellow lentils)
- 1/4 cup short grain rice
- 1 inch ginger
- 1 green chilies
- 1/2 tsp cumin seeds
- ghee , for roasting
- salt , to taste
- pinch sugar
- 1/4 cup water , for grinding
Potato Masala Filling:
- 4 medium potatoes , boiled
- 1 onion , thinly sliced
- 1/4 cup bell peppers , thinly sliced
- 1 green chilies , finely sliced
- 1 inch ginger finely chopped
- 1 dried red chilies
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- pinch asafoetida powder (hing)
- 7-8 curry leaves
- 2 tsp lemon juice
- 3 tbsp water
- 1/4 cup cilantro , chopped
- 2 tsp oil
- salt , to taste
Instructions
Moong Dal Dosa:
-
Wash the moong dal and rice under cold water a few times. Then soak them in room temperature water for 2-3 hours. Once soaked, drain the water.
-
Transfer the soaked lentils and rice to a blender and grind with salt, sugar, ginger, chili, and cumin. Slowly add water as needed to get the desired consistency. The dosa batter should be thick and smooth, but still spreadable.
-
To cook the dosa, heat a tawa or griddle for a minute. sprinkle a few drops of water and wipe the pan with a cloth. Then, pour the batter with a ladle and spread it into a thin round layer by making circular motions. Instead of a ladle, you can also use the bottom of a steel bowl.
-
Drizzle some ghee around the edges of the dosa and allow it to cook on medium heat for a few minutes until crispy and golden brown. Fold it in half and enjoy with some potato filling, chutney and flaxseed podi chutney powder!
-
To make more dosas, sprinkle some water and wipe the pan with a cloth. Reduce the heat to low and follow the same steps.
Potato Masala Filling:
-
In a pan, heat the oil and saute the cumin seeds, mustard seeds and red chili. Once the mustard seeds start to pop, add in the curry leaves and asafoetida and roast for another minute.
-
Add in the onions and sauté for a few minutes until they become translucent. Add in the green chili, ginger, and bell peppers and sauté for 2-3 minutes.
-
Add in the potatoes, salt, and turmeric powder. Mash the potatoes using the back of a spatula and then add in the water. Mix well and let cool for 3 minutes.
-
Turn off the gas and fold in some cilantro and lemon juice. Your potato masala filling for dosa is ready!
Recipe Notes
- If you don’t have the time to soak the lentils and rice for 3 hours, soak them in warm water for 1 hour.
- In case the dosa batter gets watery, you can add rice flour to thicken it.
- For a lighter meal, you can skip the potato masala and just enjoy the dosa with chutney powder.