How to Make crispy Green Moong Dal/green gram Dosa
If you think of Dosa recipe, we often end on Rice & Urad dal Dosa recipe. Crispy…soft…spongy, this is what we love about dosa, isn’t it? So what if we can enjoy same crispy…soft…spongy texture with bonus of taste & nutrition? Yes it’s possible. Try this tasty “Green Moong Dal /green gram Dosa recipe”
Green Moong Dal/green gram Dosa is not only tasty but also super healthy. The green color of the beans makes this dosa more tempting. Green Moong dal, either whole or split, both has ample of nutrition and fully packed with fibres.
There are two ways to make Green Moong dal/green gram dosa and both the ways are simple. One way is instant dosa which can be made immediately with the batter. The other way is to ferment the batter as we do for rice and urad dal batter. The dosa made by fermenting is more softer and little sour in taste while the instant dosa is crispier. Make the dosa using any way as each has unique taste and are delicious.
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Tips to follow while making Green Moong dal/green gram Dosa
- For making the dosa use whole moong beans/green gram if you want more nutritious & healthy dosa.
- See that the whole moong/green gram is soaked properly. Many a times we observe that the beans on upper layer is soaked properly and the beans below is still unsoaked. If this remains unnoticed then the batter will have hard particles. To avoid this soak the moong beans in a vessel with wide bottom. This is a very small tip but very useful. You can use this tip while soaking other beans and find the difference.
- Add sufficient amount of water for soaking the beans because the soaked moong beans becomes almost double the quantity as before.
- Suji/rawa/semolina makes the dosa crispy. Since whole moong beans/green gram had more fiber the dosa will be softer and soggy , adding Suji is very necessary to give the strength & texture. So don’t skip this step.
- The other way to make the dosa is by fermenting the batter. Now for this avoid fermenting the batter for longer time otherwise the batter will be very sour. For whole moong dal dosa more sourness will destroy the original taste of the moong beans/green gram.
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So let’s start with the recipe and see how to make Tasty Green Moong Dal/green gram dosa by both method.
Ingredients:
- Whole Green moong beans/green gram (whole)– 2 cups
- Garlic – 4 to 5 cloves
- Ginger – 1 inch
- Jeera/cumin – 1 tsp
- Salt – to taste
- Whole red chilli(any) – 3 to 4
- Suji/rawa/semolina – 2 tbsp
- Oil/ghee – to cook
Method:
- Soak the whole green moong/green gram overnight or for 8 to 10 hours.
- In a mixer grinder, grind together soaked whole green moong dal /green gram with garlic, ginger, jeera/cumin and whole red chilli. In place of whole red chilli you can also add green chilli.
- Grind into a coarse paste by adding sufficient amount of water. The paste should be homogeneous. The batter should not be separated like beans & water.
- Add salt to the batter.
- Now add Suji/rawa/semolina to the batter and mix all the ingredients together.
- Leave the batter for 15 to 20 minutes so that Suji absorbs sufficient moisture and cooks properly.
- If you want you can also add ½ tsp of turmeric powder to give color to the dosa.
- Heat a tawa. Grease it with little oil.
- Pour sufficient quantity of batter, spread the batter to make dosa.
- Grease the dosa with oil/ghee. Let it cook for 3 to 4 minutes
- Turn the dosa after 3 to 4 minutes and grease with oil/ghee and cook for another 5 minutes or till it turns golden brown.
- Serve while hot with peanut chutney or tomato sauce.
- In second method to make green moong dal dosa, follow the step till the batter is ready. Keep the batter for 8 to 10 hours or overnight for fermenting and make the dosa in the similar way as above. This fermented batter will be more fluffy and soft.
