Green Moong Dal Dosa:
Green Moong Dal: We need to soak moong dal for only 1-3 hours. So this can also be planned for breakfast or brunch. If you are looking for a low-calorie, healthy lunch or dinner, this is a good option. When we soak moong dal, the skin will be separated. I like to keep it and grind it with moong dal. But if you wish, you can remove the skin as much as possible. Grind moong dal into a smooth paste, so while spreading the dosa, it will spread evenly and in thin layers. Rice Flour: Rice flour gives nice crispy texture to this dosa. If we skip it then dosa will be more like Chilla and soft, so rice flour is highly recommended. Coriander leaves, green chilli and ginger: Coriander leaves provide more nutrients, flavour and nice green color. Instead of coriander leaves or along with coriander leaves, baby spinach can also be added. I often use spinach to make these dosa more nutritious. Because this dosa batter is not fermented, it is more on bland side. So make sure to add green chili and ginger, they add the taste and flavour to these dosa. I am a huge fan of dosa and so does my son. But to make traditional dosa, we need to plan it ahead of time. Which is difficult when you crave for dosa all of sudden or want it for breakfast. Also in winter, to have fermentation of batter in time is little difficult. So in all these situations, these dosa come to rescue. And serving them with coconut chutney and sambar makes it complete meal. Hope you will like this instant, easy and healthy recipe as much as I do. If you are giving it a try, please leave your comment.
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