yummy-day: Moong Dal Dosa

Preparation of moong dal dosa:

Moongdal dosa(pesara papu) is very nutritious. It takes less time to soak and very easy to prepare. This breakfast is good in summer.Here I am using yellow split moong dal. So lets see some info about moong dal....

The mung or moong bean (also known as green gram or golden gram) is the seed of Vigna radiata,native to the Indian subcontinent and mainly cultivated in China, Thailand, Philippines, Indonesia, Burma, Bangladesh and India, but also in hot and dry regions of Southern Europe and the Southern United States. It is used as a foodstuff in both savoury and sweet dishes.

The mung bean was domesticated in Mongolia, where its progenitor (Vigna radiata subspecies sublobata) occurs wild. The English word mung derives from the Hindi word mung.

Now lets see dosa preparation

Ingredients

yellow split moong dal - 1 cup

Ginger - 1/2 inch piece

Green chillies - 2

Rice powder - 1/4 cup

Cummin seeds - 1 tsp

Onions - 1 (chopped into small pieces)

Salt as required

Oil for making dosa

Serves - 6

Procedure

First clean and soak moong dal for 3-4 hrs.

soaked moong dal,green chillies and ginger grind them into a smooth paste by adding salt.

Batter is ready. This batter must niether be thick nor be thin. To overcome this we are adding rice powder if it is thick then add some water or if it is thin then just add required amount of rice powder to alter the batter.

Okay now heat tawai. Now take a ladel of batter and pour it in the center of the tawai and spread it out from the center making round shape.

Now on that dosa add onions cumin seeds. Then drazzel the oil on dosa and also around it.

After it is cooked, flip it to the other side. Wait for few more seconds till the other side cooks. Moong dal dosa is ready. Take it into a plate and serve it hot.