MUNG-OATS DOSA /INSTANT DOSA /HEALTHY AND FILLING DOSA RECIPE WITH GREEN MUNG DAL
Mung dal is one of the whole lentils that are frequently cooked in one way or the other in my kitchen. This protein-packed dal prepares dishes from breakfast to main course and from snacks to desserts. In spite of dal preparation, this lentil makes tasty dosas. Generally, rice is added to dal to make its dosas which is known as Pesarattu in Andhra but this time I have replaced rice with oats. Fresh coconut adds coconut-type creaminess to the batter
I prepared this dosa instant by adding baking soda. Mung dal was soaked for 30 minutes before grinding. Oats need only 5-10 minutes of soaking. After grinding the batter it was given 1 hour of resting time. Baking soda is required for fermentation which is quite necessary to make it light and fluffy. Dahi/curd helps to activate the baking soda. Let’s make this healthy dosa with an easy method
Prep Time – 30 minutes
Cook Time – 20 minutes
Course – Breakfast/Main Course
Cuisine – South India
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Green whole mung dal – 1 cup
• Plain oats – 1/2 cup
• Curd/Dahi – 1/2 cup
• Fresh coconut – 3-4 thin slices
• Ginger – 1-inch piece
• Coriander/Dhania leaves – 1 small bunch
• Jeera – 1 tsp
• Whole black pepper – 6-8 peppers
• Salt – 1 tsp
• Water – rinsing dal+soaking dal+grinding the batter – As required
• Oil – 4-5 tsp
• Soda-by-carb/baking soda – 1/2 tsp
● HOW TO MAKE MUNG OATS DOSA
1 – First of all, take a mixer grinder and add all the ingredients except oil and baking soda
2 – Grind all the ingredients to make a semi-thick batter
3 – Transfer the batter to a mixing bowl and add baking soda. Mix gently
4 – Heat the dosa pan and drop some oil. Allow it to heat. When heated, wipe the oil with a kitchen paper
5 – Keep the flame low and drop a ladleful of batter in the center and spread in a circular motion. Now increase the flame to medium-high
6 – After a minute the top will become dry. Sprinkle some oil on the top of the dosa. This will help to get a golden brown bottom
7 – When the dosa is about to leave the surface, fold with the help of a spatula and take it out of the pan
8 – Serve the tasty-healthy mung-oats dosa with coconut chutney, coriander-raw mango chutney, and tomato-garlic chutney
NOTES AND TIPS
1- Split green mung dal can be used instead of the whole mung
2- The batter can be kept for 5-6 hours for natural fermentation. This would skip the addition of Soda-by-carb
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