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Moong Dosa

Tuesday, December 8, 2009

A dosa is an Indian crepe made of a combination of pulses, lentils and rice. Moong Dal dosas have a more delicate flavor and more body than urud dal dosas and I found a greater variety in recipes ranging from mostly rice to mostly dals. After some testing, I added just enough rice to give the dosa a slightly crispy texture.

I filled these dosas with fried potatoes & onions and soy yogurt chutney.

Moong Dosa

Moong Dosa
1/2 cup mung beans
1/2 cup white rice
1/4 cup red lentils
1/4 tsp salt
3 tsp vegetable oil

Note: The original post had 3 tbs vegetable oil. This was a typo, 3 tsp should do.

Add beans, rice and lentils to a bowl. Ad enough water to cover by a couple inches and soak overnight. Drain and rinse. Add to a blender, along with the salt, and pour in just enough water to cover. Blend thoroughly, adding a little water, if necessary to keep the blender going. you should end up with a thin pancake batter. Leave on a counter to ferment for a few hours to a 24 hours, or not at all. I prefer the flavor after a few hours of fermentation. Once fermented, you can store in a refrigerator, but the fermentation won't completely stop.

To prepare, heat a large fry pan over medium-high heat. Pour the oil into a small dish. Dip a paper towel into the oil and coat the pan. Pour about half a cup of batter in the center of the pan. With the back of a large spoon, quickly spread the batter outward. The batter should thinly cover the pan. When the batter dries around the edges and air bubbles begin to form, dip the back of a clean spoon in oil and brush the dosa, paying attention to the edges. Flip the dosa and with your fingertips or a spatula, twist the dosa as it cooks. Remove and cook the next dosa.
Makes about 6 dosas.

I found this how-to video to be very helpful from Manjula's Kitchen.

6 Servings: 109 cal (3g fat, 18g carbs,4g protein)

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9 comments

  1. Yay! I've been eagerly awaiting part 2 of your dosa entries! I'm making these soon!

     
  2. Anonymous Says:
  3. Migrated here from Veggieboards, this looks fantastic.

     
  4. Kiersten Says:
  5. Nice job! I don't think I've ever had dosas before. Are they usually vegan in Indian restaurants?

     
  6. crystal Says:
  7. I found a link to your blog on Vegan.com. Those dosas look great!

     
  8. Kiersten, you have a couple of concerns in Indian restaurants. Northern cuisine often cooks with ghee (clarified butter), so you'd need to ask and many recipes have yogurt or cream. Southern cuisine tends to use coconut milk vegetable oil is more common.

     
  9. Caroline Says:
  10. I made these tonight, really tasty. It took me a few goes to get a dosa that didn't fall apart when I tried to flip it, I think I was making them a bit too thin, but once I had the knack they were easy.

    I've never had dosa before so I didn't realise how filling they would be. I really recommend them.

    Also, the ingredients looked so pretty when they were soaking as I left them in layers. I might well make a dosa mix kit for people for Christmas... they green moong beans, white rice and red (well, orange) lentils look very festive and would be a nice alternative to all the cake/hot drink mixes in jars that are often given this time of year.

     
  11. kmouse Says:
  12. Made these tonight. They were delicious!

     
  13. Anonymous Says:
  14. Could you use brown rice?

     
  15. I've tried dosas with both brown and white rice. The brown rice dosas were not as crisp and there was a slight taste difference, but both worked. Both were good.

     

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