Moong Dal Dosa

About this Recipe...

A protein rich Dosa with whole green gram lentil or Whole Moong Dal requires no fermentation and you can make it instantly. All you need to do is soak your lentil overnight or at least for 6 hours, grind it and make dosas out of it.
This green gram Dosa is very popular in Andhra Pradesh and Telangana region and it is also known as Pesarattu. It is a great substitute for the regular dosas and taste is also completely different. In Andhra Pradesh, they use Upma as the filling for this Dosa and it becomes a very healthy and filling breakfast. Here I have stuffed the regular potato masala in this dosa, it's totally upto you what you want to use as the filling. You can use potato masala, Upma or any other stuffing of your choice or else you can make it without stuffing also. Make this yummy breakfast for your family and serve it with Sambar and chutney.

Ingredients

For the Dosa

• 1 Cup Whole green moong dal soaked in water for 6 hours
• Salt to taste
• 2 Green chillies finely chopped
• 1 One inch long Ginger piece
• 1/4 Cup Rice flour
• 1 tsp Cumin seeds
• Oil for shallow frying

For the Filling

• 2 Tbsp Oil
• 1 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/8 tsp Asafoetida
• 1 Tbsp Bengal gram lentil or Chana Daal
• 2 Tbsp Raw peanuts
• 1/2 Cup Sliced onion
• 8-10 Curry leaves
• 1/2 tsp Turmeric powder
• 2 Green chillies finely chopped
• 2 Potato boiled and diced
• 1/4 Cup Frozen green peas
• Salt to taste
• Cilantro finely chopped
• 1 Tbsp Lime juice

Directions

1. Grind the dal in a blender with ginger, green chillies and cumin seeds to a fine paste.
2. Transfer the batter to a mixing bowl and add rice flour and salt to taste.
3. Mix everything well, if required add water to get the desired consistency.
4. Your Dosa batter is ready. Keep it aside and give it a rest for 20-30 minutes.
5. While the Dosa batter is resting, we will quickly prepare the potato masala filling for our Dosa.
6. To make the masala, heat oil in a pan and add mustard seeds for tempering.
7. When it starts crackling, add cumin seeds, asafoetida powder, Bengal gram lentil and peanuts to it and sauté them for few seconds.
8. Now add the sliced onion to it and sauté them till it gets translucent.
9. Next add curry leaves and green chillies to it and fry it for 1-2 minutes.
10. Now add the turmeric powder to it and mix it well with the spices.
11. Add the boiled and diced potato and green peas to it followed by salt to taste and mix everything well.
12. Finally add the chopped cilantro and lime juice to it, stir it well and switch off the flame, your filling is ready for the Dosa.
13. Now to make the dosa, heat a non stick pan and add one ladle full of batter to it.
14. As soon as you pour the batter, spread it quickly in a circular manner so you can get a thin and round dosa.
15. If some part of the dosa is thick, then try to scrap it lightly with your spatula to get a thin dosa.
16. Now brush some oil on top and edges of the dosa. Now flip the dosa and cook the other side.
    
    
17. Now flip it again and put the potato filling on the centre of the dosa.
    
18. Now try to roll it gently and remove it from the pan. Your Moong dal masala dosa is ready to serve. Repeat the same steps to make rest of the dosa.
    
19. Enjoy it hot with Sambar and coconut chutney.