Split Yellow Moong Dal Dosa is yet another way of using the nutritious moong for our breakfast or dinner. This "No Ferment", quick dosa is an ideal dish to make for an easy dinner.
We use pesara pappu quite frequently in our cooking as it's easy to digest and quick to cook. Going by the number of Split Yellow Moong Dal in this space and the Pesara Pappu dishes on SYL, you must know.
This dosa is made more interesting with the spicy Red Chili Garlic spread that's applied on top along with onions and cumin. For the second day of Similar Indian Bread, I have this quick no ferment dosa that you can make without minutes.
If you are looking for similar dosas with Yellow Moong dal, you can try this Yellow Moong Dal Poha Dosa or Yellow Moong Dal Pesarattu
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Yellow Moong Dal Dosa
How to make the Moong Dal Dosa
For the Dosa Batter
Wash and soak the moong dal, Rice for 2 hours.
Drain and grind it to a smooth paste along with ginger and green chilies.
Add salt and you are ready to make the dosas.
Making the Dosas
Heat a nonstick tawa and grease well.
Pour a ladleful of batter and spread as a regular dosa.
Spread a teaspoon of red chili garlic sauce over it.
Sprinkle finely chopped and cumin seeds.
Sprinkle oil over it and cook on low flame for 2 mins.
Flip over to the other side and cook well.
Notes
You can cook on the other side and then spread the sauce as well.
Recipe
Yellow Moong Dal Dosa
Ingredients
For the Dosa
- 3 cups Split Yellow Moong Dal / Pesara Pappu
- 1 cup Raw Rice
- 1 inch Ginger
- 3 to 4 nos Green Chillies
- A Pinch Turmeric powder
- Salt to taste
For Topping
- 1 medium Onions
- 1 tsp Cumin Seeds
Instructions
For the Dosa Batter
- Wash and soak the moong dal, rice for 2 hours.
- Drain and grind it to a smooth paste along with ginger and green chilies.
- Add salt and you are ready to make the dosas.
Making the Dosas
- Heat a nonstick tawa and grease well.
- Pour a ladleful of batter and spread as a regular dosa.
- Spread a teaspoon of red chili garlic sauce over it.
- Sprinkle finely chopped and cumin seeds.
- Sprinkle oil over it and cook on low flame for 2 mins.
- Flip over to the other side and cook well.
Gayathri Kumar says
This dosa sounds so delicious Valli. The moong dal would give the dosa a soft texture, right? The star is that garlic chutney. Yum.
Chef Mireille says
with that chili garlic chutney, this dosa looks like an awesome breakfast for sure
NARMADHA says
I love the spicy garlic chutney on the top and it looks so delicious. so yummy and tempting
venkat says
instead of adding cumin after why not use it while grinding
Srivalli says
Fresh cumin as it gets roasted gives a great flavour to the dosa. When you grind it, the taste changes.
Hilary says
You have rice in the ingredients, but do not say when to add it. ??
Srivalli says
Sorry there was an error, updated the post now..thanks!
Usha Rao says
Red chili garlic spread is an interesting twist! I usually follow the same recipe as yours. And I like the taste of the onions cumin cilantro mix topping. Most of the time eat it with out the chutney and in my opinion, onion topping acts as a condiment. Classic Andhra recipe!