Our main food is rice, we use it for breakfast, lunch and dinner. On “fasting days”, we eat rice only once in a day. Other meals, we eat something that is made of wheat or other lentils/floors.
I make these dosas on such days. Moong dal is beleived to be cold on the digestive system and the body. It is rich in proteins. Ginger and green chillies give a very nice flavor to dosas. Since these do not require fermentation, a lot of planning is not required. These are similar to pesarattu and adai, but slightly different.
Ingredients:
1 cup urad dal
1 cup moong dal
2 tea spns ginger pieces
3-4 green chillies
Oil
Salt
Method:
Soak urad dal and moong dal in water for about 2hrs. Grind them along with ginger, green chillies and salt to a smooth batter (of dosa batter consistency). Instead of grinding ginger and green chillies to the batter, they can also be mixed to the ground batter.
Heat tava and make thin dosas. Cook them from both sides like any other dosas.
Serve hot with ginger chutney.
Serves : 5-6
Preparation time : 30mins
PS: 1 cup of red masoor dal can also be added to the dosas along with moong and urad dal.
Yummy I make these a lot for a quick lunch dish.Nice click.
You posted a dosa after a long time. Thanks!
i love dosas, this is very healthy with lentils !!!
Very interesting. Actually my mom used to make dosas with toordal also. They tasted really good v some butter and ketchup
HI
both are split dal right? split white color urad and split yellow moong?
Yes, split dals.
very interesting esp as no fermentation is required my kids usually tell me a day ahead to start the process as I have coached them 🙂
this will be really handy. Do you soak both the dals together and grind or separately like dal and rice.
Together
Seems fantastically easy & simple to make & looks delicious! Will definately try it out! thanks Shilpa!
Now that is another dosa I saved from your collection … u are so awesome with dosas…. U know & try them all differently…. I loved it… & saved it too… I would wanna try & have them…. toooooooo..
Ash…
(http://asha-oceanichope.blogspot.com/)
hey I tried the dosa, and it came out really really good and tasty…
The best part is no fermentation required.. I will definitely tell this to one of my relative, as she is not allowed by doctors to eat fermented food…
Thanks Shilpa..
Fab dosa Shilpa, high protein, no seperate soaking & grinding, no fermentation – and with the chillies and ginger, hardly even needs chutney! What a miracle dosa for lazy girls like me 🙂
Just tried it out, and its all it promised to be. Going to be a regular contender for sunday breakfast now. I think amma used to make a similar tasting idli, must ask her. Thanks!
Looks so delicious with the beautiful color. Very nice!
Loved these dosas, I have already made them several times now and my picky eater will eat it too. I sprinkle chopped spinach on them and make them a little thicker kind of between an utthappa and dosa, yum yum! thanks
will this dosas stay for soft for long,, means if taken for lunch boxes,, will the dosa stay soft? as normally other dosa will be not soo nice if its not hot, can we send to our children lunch boxes , pls let me know whether this stay soft
Please give it a try. I normally don’t keep dosas for long. I think if you make them a bit thick, they will remain soft.
Yes this dosa stays soft and can be taken by kids for lunch. As Shipa suggested, make it thick, not thin as thin dosas become crisp. I give this dosa with a box of flavored yogurt to my son.
Can I make these as a base for a pizza?
Also just curious you did not boil the moon and urid daals, right? You just soak them and then grind them?
It will be too thin for a pizza base. No boiling of dals.
nice recipie
Hi,
How much water do you soak the lentils in? Sorry, this is my first time making dosas..
Thanks!
Add enough water to cover the lentils. The water level should be 2 inches above the lentils.
Thanks for the recipe. Can do tell how long can we keep this batter either outside or in fridge? Can we use the same batter for making idlis if kept overnight?
You can keep in fridge for a day. Never tried idlis with this, will try sometime and update