Moong Dal Dosas

Moongdal dosa is a nutritious, 'no ferment' kind dosa which I keep in reserve for lazy weekends. I soak moongdal the previous night and grind it in the morning. In this way, I will have ready to go batter within five minutes.

List of ingredients:
1 cup moongdal 
1 tsp salt
6 red chillies
1/2 cup fresh coconut, shredded (if using frozen variety, thaw it)
1 cup finely minced onion (optional)
Canola / peanut oil to make dosas

For extra flavor, a piece of ginger, few curry leaves and a tsp of cumin seeds can be added while grinding the batter.

Making dosas:
Soak moongdal in water for a couple of hours*. Then grind it along with other ingredients into a coarse batter, adding about a cup of water. It doesn't take much time to grind this batter. If using, add the minced onion to the batter and mix well.
Heat a tawa / shallow pan. Sprinkle a little water on the pan and if it sizzles and evaporates, then the pan is ready for dosas. Pour about 1/4 cup or a ladleful of batter at the center of the pan and spread into a thin circle. Spread 1/2 tsp of oil around the edges and roast until it turns golden brown. Then flip it, spread the oil again and let it cook on the other side as well. Repeat the same with the remaining batter.
Serve with chutney.



* To speed up the process of soaking, you can bring the water to a rolling boil, add the dal to it and turn off the stove.

This is going to Susan's MLLA, where Srivalli is guest hosting the eighteenth helping.

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