Yellow Moong Dal Dosa / Instant Dosa / Dosa without Fermentation / Quick Dal Dosa/Moong Dal Cheela

Yellow Moong Dal Dosa / Instant Dosa / Dosa without Fermentation / Quick Dal Dosa/Moong Dal Cheela

by Motions and Emotions
Many times I have mentioned that I love to try new breakfast dishes. Since my family love dosa I try to prepare varieties of dosa recipes. However, at times it happens that I forget to soak rice and dal and do not get tome to ferment the batter. Tricks of making good dosa is that you should ferment the batter well. Does that mean no dosa next morning??
No absolutely not! After coming to this virtual world I have learnt lot of new recipes and yellow moong dosa is one of them. You do not need long time soaking followed by overnight fermentation to prepare dosa.  Now you just need to soak for half an hour and you can serve dosa in breakfast.  
In West Bengal we do not get idli/dosa rice easily, hence it is difficult to prepare batter at home. Few days back few of my friends who stay at West Bengal asking for dosa recipe for their kids. I would suggest them this instant moong dal dosa which is quick, easy and nutritious. Moreover, neither they have to buy instant dosa powders nor they have to search for idli/dosa rice to make dosa.
Try this Instant dosa recipe and share your feedback…

Yellow Moong Dal Dosa / Instant Dosa / Dosa without Fermentation /No Onion No Garlic Quick Dal Dosa


Ingredients
Yellow Moong Dal : 1 cup
Ginger : 1 inch piece
Green Chilli – 2
Jeera/Cumin seeds: 1 tsp
Salt : to taste
Refined Oil – 4 tablespoon


Procedure


1. Wash moong dal and soak in warm water (11/2 to 2 cups) for 20 to 30 minutes. Warm water helps to soak moong dal faster. If you are using water at room temperature, you need to soak for 1 to 2 hours time.

2. Now take soaked moong dal, ginger, green chilli, cumin seeds in a grinder and make a smooth paste. If you want, you can add garlic cloves while grinding.

3. After that add salt and mix well. This time check the batter consistency and if require adjust the consistency of the batter with water.

4. Now heat a pan (non-stick), take a ladle full batter and spread it over pan in circular motion.

5. Drizzle some oil or ghee and roast both the sides and serve hot with chutney.


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