Recipe of Gordon Ramsay Dosa with Moong Dal and Urad Dal

Dosa with Moong Dal and Urad Dal. You probably serve your fussy little toddler lovingly made fresh dosas with yummy sambar loaded with vegetables. Unfortunately toddlers rarely think of the. Moong dal dosa recipe with step by step photos.

These protein packed flavorful moong dal dosa will be. Heat dosa pan and take one ladle of batter to make dosa. Urad, Urad Dal Chilka (split urad with skin), and Urad Dal (split urad without skin). You can have Dosa with Moong Dal and Urad Dal using 7 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Dosa with Moong Dal and Urad Dal

1. You need 1/2 cup of Urad dal -.
2. It's 3/4 cup of Moong dal -.
3. You need 2 cups of Rice -.
4. It's 3 to 5 of Green Chillies -.
5. It's 1 tsp of Ginger grated -.
6. It's to taste of Salt.
7. You need 1 tsp of Jeera -.

Urad (also known as black gram, black lentil, Hindi: urad, Gujarati: adad), is a little black seed with a white interior. It is very similar to a mung bean in size and shape but tastes entirely different. Ragi Dosa Recipe, Ragi Dosa with Urad Dal and Ragi Flour Recipe. Grind the drained urad dal with about a cup of water ( You can use the water used for soaking the dal) to a smooth paste.

Dosa with Moong Dal and Urad Dal instructions

1. Clean and soak urad and moong dal (together in a bowl) and the rice(in another bowl) in water for two hours..
2. Grind the dals  with salt, green chillies and ginger and  water to a smooth paste. At this stage, add the rice and grind further until the entire mixture is ground to a smooth paste (about 5 min). The dosa batter should be thinner than the batter consistency for masala dosa but thicker than the neer dosa batter..
3. Store the batter at room temperature for 12 hours (for the batter to ferment and rise). If the dosas have to be made later than 12 hours, then the batter can be stored in the fridge (lasts up to 3 to 4 days in the fridge and for a few weeks  in the freezer.  The batter should be at room temperature, to reuse it)..
4. At the time of making the dosa, add the jeera seeds to the batter.
5. Heat a flat, ten inch skillet/tava on a medium flame  and pour 1/4 cup of batter on to the center of the tava. With the back of a large spoon or ladle, spread the batter in a circular manner out to the edge of the pan to make a thin round dosa.  Take 1/2 a tsp of oil and dot it on top of the dosa and around the edges..
6. Close the lid  and cook for less than a min. Remove the lid and if you want a extra crisp dosa, flip the dosa over and cook for a few seconds more. Remove from skillet/tava. Place on a plate. Serve with chutney or any gravy dish(koorma, huli, sagoo...).

Add it to the Ragi mixture. Moong Dal Dosa is a South Indian dosa recipe made with moong and urad dal as the main ingredients. This dosa variation with dals is rich in proteins and a healthy easy-to-make snack. Urad Dal is extensively used while preparing Indian cuisine. From basic recipes like idli and dosa.