Try this South Indian dosa with a healthy twist. Prepared with whole moong, it can be wholesome and filling snack option. The fibre in whole moong can help in the smooth running of the digestive system and lower cholesterol levels. The onions, green chillies and coriander added enhances its taste. Also, try this heart-healthy basil pesto.
- 1 cup whole moong (whole green gram)
- 1/4 cup rice (chawal)
- 1/4 cup urad dal (split black lentis)
- 2 and 1/4 tsp oil for greasing and cooking
- Salt to taste
To be mixed together to make the stuffing:
- 1/2 cup finely chopped onions
- 1/2 cup chopped coriander (dhania)
- 1 tsp finely chopped green chillies
- Salt to taste
- For serving:
- Combine the moong, rice and the urad dal in a deep bowl and soak in enough water for 4 hours.
- Drain well and blend in a mixer to a smooth paste using 1 and 1/2 cups of water as required till the batter has the consistency of dosa batter.
- Transfer the mixture to a deep bowl, cover with a lid, and keep aside to ferment for 5 to 6 hours.
- Add the salt and mix well.
- Divide the stuffing into 8 equal portions and keep aside.
- Heat a non-stick tava (griddle) and heat it using 1/4 tsp of oil. Sprinkle a little water on it (it should sizzle immediately) and wipe off using a piece of cloth.
- Pour a ladleful of batter on a hot non-stick tava (griddle) and spread in a circular motion to make 150 mm (6″) diameter dosa and spread 1/4 tsp of oil around the edges.
- Sprinkle a portion of the stuffing evenly over the dosa and press it lightly. Cook till it is brown in colour and fold it over.
- Repeat with the remaining batter and stuffing to prepare 7 more dosas. Serve immediately with sambhar.
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Published: January 11, 2016 6:53 pm | Updated:January 12, 2016 10:52 am