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.

Also try my other recipes for breakfast,  

4 Easy ways to make parathas 

Moong Dal Appe 

Cheese paratha. 

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.

The post Green Moong Dal Dosa Recipe appeared first on SpicenSweet.

We, mothers, always hunt for an easy, tasty and healthy snack recipes for children. We always look for healthy food but children always look for tasty chatpata things to eat. And the hunt finally ends up to fast foods. We are aware of the side effects but are helpless as children refuse to eat. Helplessly we give up, thinking that chalo kuch toh kha liya. If you are too facing such type of situation, hope this recipe of Soya Moong Dal Kebab or soya kebab may solve this situation.

Soya Moong dal kebab is easy to make, no compromise in taste and healthy too. Even the kebab can be given in lunch box for children. And why only children it can be a healthy snack for us too. It provides a good amount of protein and fiber. Also moong dal is easy to digest, an extra bite of temptation will not add up those calories.

These soya kebab is a healthy protein snack recipe as it is made with yellow moong dal, Kabuli Chana and soya chunks adding protein to the snacks. Also it can be counted for veg snacks for party or to solve a craving for healthy evening snacks. All the ingredients are protein rich and very easy to digest.

Moong dal or yellow moong dal is considered very light for stomach. Moreover soya chunk is a great source of protein and fibre. Kabuli Chana/ chickpea is another rich source of protein.

So over all this recipe is very healthy. To avoid deep frying you can also steam the kebab first and then shallow fry them till golden brown. 

You can also try my other recipes of snacks like 

Soya Cheese Nuggets

Kabuli Chana/ Chickpea Kebab

Dahi ke Kebab

Cheese Ball

Instant Masoor Dal idli

Aloo Bhujiya

Baked Potato Fingers

Ingredients:

• Yellow split Moong dal – 1 1/2 cup
• Soybean chunk – 1 cup
• Kabuli chana(optional) – a fistful
• Garlic – 5 to 6 cloves
• Ginger – 1”
• Chopped coriander – ½ cup
• Turmeric powder – ½ tsp
• Green chilli – 3 to 4
• Red chilli powder – ½ to 1 tsp
• Cumin/jeera – 1 tsp
• Garam masala powder – ½ tsp
• Salt – to taste
• Chat masala – ½ tsp
• Bread crumb – ½ cup
• Oil – to fry

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Method:

• Soak moong dal, Kabuli chana and soya chunk separately for 2 hrs. Kabuli chana will take more time so soak it in advance or skip it.
• Drain the water from moong dal and Kabuli chana. Squeeze out the extra water from soya chunk.
• Grind the soya chunk. Now grind moong dal and Kabuli chana to a coarse paste along with ginger, garlic, green chilli and cumin/jeera without adding water.
• Mix moong dal paste and grinded soya chunk in a bowl. Add the remaining spices and mix thoroughly.
• Make kebab of desire size. Keep it thin to cook properly from inside.
• Coat with bread crumb. This is optional if you want to reduce extra oil intake because bread crumb absorb more oil. It is used for the crunchy taste and good appearance. Without bread crumb also the kebab taste awesome.
• Deep fry on medium flame till golden brown color.
• Serve hot with green chutney or tomato sauce.

The post Soya Moong Dal Kebab appeared first on SpicenSweet.

Moong dal is a common dish in India. But moong dal sabzi is an uncommon dish. It is very different recipe,  very tasty & simple to cook. In this recipe the taste of the dal is more prominent as there is hardly any water and very few masala are used. In this recipe split yellow moong dal is used which is cooked in such a way  that  each split bean remains intact.

Moong Dal

Dal/pulses are included almost daily in the meal for the protein intake. Moong dal is one of the widely used pulse. It is available as whole green gram, split beans with skin & split yellow beans i.e. without skin. All tastes differently on cooking. It is the pulse which requires very less cooking time and easily digested.

A very popular dish of this dal is “Moong Dal Khichdi” in which moong dal is cooked along with rice. Another popular recipe is “Moong dal Halwa”…a very tasty and yummy desert made with lots of ghee and dry fruits.

You can also try my other Sabzi/Side dish recipes 

Matar Paneer/Cottage cheese and green peas Curry,

Quick Paneer ki sabzi/ Cottage cheese side dish

 Bhindi/Lady’s Finger/ Okra sabzi

 Suva/Shepu ki sabzi/Dill Side dish

 Gaur sabzi/ Clutter beans side dish

 Bharva Baigan/Eggplant Curry

 Tori/ Turai ka Bharta

 Methi Matar Malai/Fenugreek & Green peas curry 

Ingredients:

• Soaked yellow Moong dal – 2 cups
• Fresh ginger garlic paste – 1 tsp
• Red chilli powder – 1 tsp
• Turmeric powder – ½ tsp
• Coriander powder – 1 tsp
• Salt to taste – to taste
• Oil – 1 tbsp
• Curry leaves – 8 to 10
• Chopped green chilli – 2
• Jeera/cumin – 1 tsp
• Chopped ginger – 1 to 2 inch long

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Method:

• Soak the yellow dal for 5 to 6 hours in warm water. 
• Drain the excess water from the soaked dal and keep it aside.

• Keep all the ingredients ready as we will be adding the ingredients quickly.

• Heat oil in a kadhai or pan.
• The oil should not be overheated, otherwise dry masala will get burnt and the sabzi will have burnt flavour.
• Add curry leaves and green chilli. Cook for few seconds.
• Add ginger garlic paste, chopped ginger and cook for a minute.
• At last add all dry masala except salt.
• Mix properly.
• Add soaked dal.
• Mix all the ingredients properly and cover with lid.
• Cook for 2 minutes.
• Remove the lid and mix gently. Now the dal will be looking dry and shrink down.

• Sprinkle some water and mix gently. Cover with lid. Cook for 5 minutes.
• After 5 minutes check if the dal is still dry, however if required, then sprinkle some more water.
• Mix the dal gently because cooked dal is delicate and breaks easily. 
• Cover the sabzi with lid and let it cook for 5 to 10 minutes.
• Add salt to taste and mix gently.

• Garnish the sabzi with chopped coriander.
• Serve hot with roti.

The post Simple and easy recipe of Moong Dal – Moong Dal sabzi appeared first on SpicenSweet.