Dosa, a popular South Indian dish, is a delightful blend of energy and nutrients, making it a favored choice not only in South India but also in Pakistani households. Comprising rice and various dals, dosa serves as a wholesome source of carbohydrates and protein. Notably low in saturated fats and brimming with B vitamins and essential minerals, dosas cater to a diverse nutritional palette. The gluten-free nature of dosas accommodates those with sensitivities, and their versatility, when paired with different fillings, enhances their nutritional diversity.
Ingredients:
- 1 cup split yellow moong dal
- 1/2 cup split white mash dal
- 1/4 cup rice
- 1-inch piece of grated ginger
- 2-3 finely chopped green chilies
- Handful of chopped fresh coriander leaves
- 1/2 teaspoon cumin seeds
- Salt to taste
- Desi ghee for cooking
Instructions:
Soaking:
- Rinse moong dal, mash dal, and rice together under cold water. Soak them in enough water for at least 4-6 hours or overnight.
Grinding:
- After soaking, drain the water from the dals and rice.
- In a blender, add soaked moong dal, mash dal, rice, grated ginger, green chilies, cumin seeds, and a little water.
- Grind the mixture into a smooth batter, adding water gradually as needed.
Making Dosas:
- Once the batter is ready, give it a good stir.
- Heat a non-stick or cast-iron skillet on medium heat.
- Pour a ladleful of batter onto the center of the hot skillet and spread it in a circular motion to form a thin dosa.
Cooking:
- Drizzle a little oil around the edges of the dosa and cook until the bottom turns golden brown.
- Flip the dosa and cook the other side until it’s cooked through.
Serving:
- Remove the dosa from the skillet and repeat the process with the remaining batter.
- Serve the moong and mash dal dosa hot with your favorite chutney or pickle.
Note: You can use any kind of lentil to make dosa, and experimentation with various lentils is encouraged.
Enjoy the wholesome goodness of Moong and Mash Dal Dosa as part of your balanced diet.
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