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From @CookwithParul

Instant Crispy Moong Dal Dosa

30 min · Serves 8 · 180 kcal

30 mintotal
15 minhands on
19steps
8servings

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Ingredients

For the batter

  • 2 cups split green gram (moong dal), soaked 3–4 hours or overnight and drained
  • 1/4 cup rice (about 4–5 tbsp)
  • 1 tbsp split bengal gram (chana dal)
  • 1 inch ginger
  • 1 tsp salt
  • 1 pinch asafoetida (hing)
  • 1–2 dried kashmiri red chillies, soaked in hot water for 15 minutes
  • 1 tsp cumin seeds
  • Oil or ghee, for cooking

For the chutney

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 4–5 tbsp raw peanuts
  • 1 tbsp roasted gram (chana dal)
  • 6–7 slices dry coconut
  • 4–5 garlic cloves
  • 1 sprig curry leaves
  • Fresh coriander
  • 2 green chillies
  • 1 tsp tamarind paste
  • 1 tsp salt

For the chutney tempering

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 pinch asafoetida (hing)
  • 2–3 dry red chillies
  • 1 sprig curry leaves

For the dosa

    Method

    For the batter

    1. Combine the moong dal, rice, and chana dal in a bowl, wash thoroughly 2–3 times, and soak in water for 3–4 hours or overnight.

      Then 180 min of waiting

    2. Drain the soaked dal and rice mixture and place in a blender jar.

    3. Add ginger, salt, asafoetida, soaked red chillies, cumin seeds, and a little water.

    4. Blend to a thick, smooth batter, taking care not to make it too thin or overly fine.

    For the chutney

    1. Heat 1 tbsp oil in a pan over medium heat.

    2. Add cumin seeds, raw peanuts, roasted gram, dry coconut slices, garlic cloves, and curry leaves.

    3. Sauté until lightly golden, then turn off the heat and allow to cool completely.

    4. Transfer the cooled mixture to a blender jar along with fresh coriander, green chillies, tamarind paste, salt, and a little water.

    5. Blend until smooth and pour into a serving bowl.

    For the chutney tempering

    1. Heat 1 tbsp oil in a small tempering pan over medium heat.

    2. Add mustard seeds, cumin seeds, asafoetida, dry red chillies, and curry leaves until they splutter.

    3. Turn off the heat and pour the tempering over the prepared chutney.

    For the dosa

    1. Heat a non-stick or cast iron dosa tawa over low-medium heat.

    2. Pour a ladleful of batter into the center of the warm tawa and spread it outwards in a circular motion to form a thin dosa.

      Ensure the tawa is at a medium temperature before spreading the batter; if too hot, the batter will stick to the ladle.

    3. Increase the heat to medium and let the top surface dry slightly.

    4. Drizzle a little ghee or oil around the edges and on top, spreading gently with a brush.

    5. Cook over low-medium heat until the bottom turns golden brown and crisp and the edges lift off the pan.

    6. Roll or fold the crispy dosa and remove from the tawa.

    7. Wipe the tawa with a damp towel to lower the temperature slightly before making the next dosa, then repeat with the remaining batter.

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