Mushroom Moong Dal Dosas Recipes
INSTANT PESARATTU DOSA
A super instant recipe for making Instant Pesarattu Dosa(moong dal dosa) recipe in less than 15 minutes. This recipe yields soft and crispy pesarattu that tastes excellent.
Provided by Sujatha Muralidhar
Categories Breakfast
Time 25m
Number Of Ingredients 9
Steps:
- To a blender jar, add ginger, red chili, green chili and a teaspoon of cumin seeds. And grind it coarsely.
- In a large mixing bowl add moong dal flour, rice flour, salt, and ground ginger paste. Add water to make thin flowing consistency batter, which should be like dosa batter's consistency. And keep it aside for a 10 minutes.
- Heat a pan on high flame and drizzle a teaspoon of oil over the pan and-and spread them as it coats evenly on the surface of the pan.
- Take about a ladle of moong dal batter and gently spread them thinly in the circular motion like in the picture.
- Sprinkle a tablespoon of chopped onion over the dosa and again drizzle a teaspoon of oil over the surface.
- Cook until it turns golden brown and flip dosa on the pan, and cook on the other side till it becomes crispy on both the sides.
- Lower the heat and cook till the sides becomes golden brown for crispy dosa.
Nutrition Facts : Calories 340 kcal, Carbohydrate 45 g, Protein 14 g, Fat 11 g, Sodium 697 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
MUSHROOM MOONG DAL DOSAS
My twist on Indian dosas. The dosas are made from moong dal and does not need to be fermented. The filling is not spicy and not heavy on the Indian spices as I was trying to create an Indian-style recipe to please my dad. He hates curry dishes, but he approved! It is very filling and flavorful. It is a bit time-consuming, but worth the effort! Serve hot with cilantro chutney.
Provided by Felicity
Categories World Cuisine Asian Indian
Time 5h7m
Yield 6
Number Of Ingredients 26
Steps:
- Soak dal in 4 cups of water for at least 4 hours. Drain.
- Combine the soaked dal, 1 teaspoon chili powder, and 1 teaspoon ginger in a blender. Blend, adding 2 to 3 tablespoons water as needed, until well combined. Add salt and cumin seeds. Continue blending until dosa batter is the consistency of pancake batter.
- Saute celery, onions, and 1 tablespoon water in a skillet over medium-high heat until soft. Add mushrooms; cook until shrunk, about 5 minutes. Stir in spinach, yellow bell pepper, and frozen peas. Add salsa, cilantro, lemon juice, garlic, garam masala, coriander, 2 teaspoons chili powder, 2 teaspoons ginger, sea salt, seasoning salt, cinnamon, cumin seeds, and fennel seeds. Add cottage cheese. Reduce heat and let filling mixture simmer while making the dosas.
- Preheat a nonstick skillet over medium-high heat until a drop of water sizzles once it hits the surface. Pour 1/2 cup of batter over the center of the skillet and spread evenly with the back of a spoon. Swirl the spoon outward until dosa is 7 inches in diameter. Cook until dry on top, about 1 minute. Flip and cook until golden brown, about 1 minute more. Repeat with remaining batter.
- Spoon 3/4 cup of filling down the center of a dosa. Fold 1 side up and flip over so that both sides are tucked under. Repeat with remaining dosas.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 41.3 g, Cholesterol 5.6 mg, Fat 3.7 g, Fiber 12.7 g, Protein 19.6 g, SaturatedFat 1.4 g, Sodium 1172.2 mg, Sugar 7.6 g
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