Moong Dal Thosai
A Indian will always be a Indian no matter where they live. A typical breakfast in an Indian household varies depending on the region. Normally a breakfast plate includes roots, those or iddlies with different varieties of chutneys and sambar. The same applies to my household too. I just couldn’t help missing the Indian pancakes, our all-time favourite Dosa that was a joy to savour with piping hot Sambar and Chutney Especially a soothing combination of dal and rice used for making dosa called Moong Dal Dosa was our much-anticipated breakfast for the weekend.
Made of iddly rava and moong dal, soaked, ground and fermented, these dosas have a deliciously homely flavor and enticing crispness, which only fermented batter can bring about. It tastes different from regular dosas as it uses moong instead of urad and also has an equal proportion of dal and rice. You will love to have this for Breakfast ! water its for breakfast , snack or dinner those is always the answer and the toughest part about making those, is pouring the batter on the tava to get the perfect circled shapes.
• 2 cups Dhuli Moong Dal
• 1/4 cup Idli Rawa
• 1/2 cup Raw Rice
• 1/4 tsp Methi Seeds
• 1/4 cup Cooked Rice
• 2 Salt
Soak dal, rawa, raw rice and methi seeds separately in enough water for 3-4 hours. Drain the water and add all of them in a grinder along with cooked rice. Grind to make a smooth paste. Use little water if required. Transfer the batter in a big vessel and cover and leave on the kitchen counter for 6-8 hours to ferment.
Once the batter is fermented, add salt and mix well. Heat a dosa taw on a griddle. Once the tava is hot, sprinkle some water on it and let it sizzle. Pour 2 ladle of batter in the centre of the taw and spread it towards outside to make a thin dosa. Pour a tsp of oil over the dosa and let it cook until nicely browned and crispy. Flip over and cook for a few more seconds.Serve hot with any Chutney of your choice.