Monday, October 17, 2011

Whole Green Moong Dal Dosa with Ginger Chutney

Whole Moong Dal - 2 cups
Raw Rice(Ponni) - 1/2 cup
Green Chili - 3-4
Ginger - small piece
Salt - according to taste   

Soak the whole moong dal and rice in water overnight. Next day drain the water and grind the dal and rice along with green chilies, ginger and salt to a fine paste of medium consistency. Remove the batter and mix it thoroughly adjusting the salt.
These dosas need no fermentation and you can make dosas immediately.
Heat 2 tsp of oil in a cast iron flat pan or a non stick pan. Make sure that the pan is hot by sprinkling some water. Pour one ladle full of batter into the center of pan and spread it around in a circular fashion shaping the batter into a thin round. 
Then sprinkle 1 tsp of oil around the edges of the batter. Wait for few minutes until the bottom turns golden brown and then reverse it. Cook the other side now for few seconds.
Remove from the pan and serve hot with Ginger chutney(recipe follows).

Ginger Chutney

Channa Dal - 2 tsp
Urad Dal - 4 tsp
Ginger - 1/4 cup (chopped finely)
Green Chili - 2
Tamarind - a small piece
Salt - according to taste


Peel off the skin, wash and keep grated ginger ready.
Heat oil in a pan/kadai and add the dals, tamarind, green chilies and finally add chopped ginger. Fry these contents for 5 minutes.
Cool off the contents and finally grind to a paste adding only little water (if required).

Tip of the day: To preserve ginger fresh for a long time, peel the skin off and place it in a Ziploc cover and store it in the freezer.


  1. hi chitra

    I tried this recipe today it was so yummy my husband like it