Whole moong set dosa

I love to make dosas for breakfast. There are two reasons for this, one – I feel they are very easy to make once batter is ready, second – they keep the stomach full for a long time. So any kind of new dosa is welcome at my home.

This one is a super healthy version of set dosa, sent to me by my reader Neha Gokarn. I was a bit confused when I got this recipe because this was very different than the set dosas I have tasted in Bangalore. Neha was very kind enough to give me some background about this. This dosa was very tasty and I am making this very frequently these days.

I sent across a few questions to Neha,
- Is this some traditional recipe from some region? I am asking because, the set dosas that I have tasted so far were very different in taste. They were thick like uttappam and the batter used for them is completely different. Any thoughts?
- Isn’t fermentation required for the batter?
- Is there any particular chutney served with this?

Neha answered,
“This traditional recipe is from Bangalore. It is a common snack prepared in Lingayath community. It is not necessary to ferment the batter. Onions are added into it for good taste as well as for good aroma, like we add methi in it! Set dosas are made with varieties of flavor and in different types & also in different procedure. This set dosa is one among them. Chutneys are also made in varieties. I make the simplest one, ie, Grind, a cup of coriander leaves, 1-2 inches of ginger, handful of putani dal, 1 cup of grated coconut, 4-5 green chillies, salt to taste, 2-3 tbsp of lime juice. grind well.”

Lots of thanks go to Neha for the wonderful recipe.

Ingredients:
4 cups rice
1 ½ cups urad dal
1 cup whole green moong (do not use moong dal)
1 ½ tbspn chana dal
2 tbspn toor dal
1 tspn fenugreek(methi) seeds
1 cup cooked rice
1/2 cup chopped onion
Oil/ghee
Salt

Method:
Soak rice, urad dal, moong, chana dal, toor dal, fenugreek seeds in water for overnight.
Grind these to a smooth paste along with salt. Then add rice, grind, add onion and grind again.
Heat tava, make thin dosas. Add oil/ghee if required while frying.
Serve hot with chutney.

Serves : 7-8
Preparation time : 15mins

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