Moong dosa

Moong dosa is a fun and tasty way to eat healthy. Pair it with sambar or chutney and it will definitely be deliciousness overload.

Moong dosa is a protein-rich alternative to the regular rice-based dosa. Personally, I find it to be a far tastier way to get my regular dose of plant protein than eating moong sprouts. It is a quick and light meal that will bring a smile to your face.

Moong dosa recipe

Ingredients:
1 cup green moong whole, soaked for six hours
1 inch piece of ginger, grated or finely chopped
2 green chillies, finely chopped
1 onion, finely chopped
2 tsp coriander leaves, chopped
2 tbsps oil
1/4 tsp asafoetida (hing)
Salt to taste

Method:
Once the moong has been soaked for six hours, grind it along with the ginger. Transfer to a bowl. Add salt and asafoetida. Mix well and set aside. Your batter is now ready.

Heat the dosa tawa. Spread a ladle of the batter on it evenly in a circular shape.

Sprinkle onions, green chilli and coriander leaves on top of the batter on the pan and press lightly with a spatula.

Pour oil around the dosa and in the middle of the dosa.

When the dosa turns light brown, flip it and let the other side cook for a couple of minutes.

Transfer on to plate. Serve hot with sambar or tomato chutney or coconut chutney.

“’Tis an ill cook that cannot lick his own fingers.”

– William Shakespeare, Romeo and Juliet