Saturday, 22 September 2012

Moong Dal and Semolina dosa


  • Washed Moong dal: 1 cup
  • Chana dal: 2 tbsp
  • Sooji: 1/2 cup
  • Ginger paste: 1-2 tsp
  • Green chilly: 1 (chopped)
  • Black Pepper pwd: to taste
  • Salt: to taste
  • Onion: 1 (chopped finely)
  • Asafoetida: a pinch
  • Water: to make batter
  • Fresh coriander leaves
  • Oil

  1. Wash and Soak both the dals in water for 4-5 hours.
  2. Grind the dals, green chilli, sooji and ginger paste to form a smooth batter. (Use a little water, if neede)
  3. Add onion, salt, asafoetida and fresh coriander leaves to the batter and mix well.
  4. The consistency of the batter should be semi- viscous.
  5. Heat non-stick pan and oil it slightly.
  6. Put a ladle full of batter on it and spread it flat in the form of chapati. 
  7. Oil it slightly on top as well.
  8. Flip it when done.
  9. Cook the other side.
  10. Serve with any chutney of your choice.
  • You can refrigerate the batter for 2-3 days and make fresh dosas as required.
  • You can use paneer as topping.
  • If you are in hurry, dip dal in warm water for 2 hours.

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