By Ujjainee Roy
September 7, 2024
Green Gram Dosa or Moong Dal Dosa is a nutritious and protein-packed South Indian dish made from whole green gram (moong dal). This dosa is a great alternative to the traditional rice-based dosa, as it’s lighter and rich in fiber, making it easier to digest. Green gram dosa is naturally gluten-free and can be enjoyed as a healthy breakfast or light meal. Its crispy texture and mild flavor pair well with a variety of chutneys or sambars.
– 1 cup whole green gram (moong dal) – 1-inch piece of ginger – 1-2 green chilies – 1/4 cup rice (optional for added crispiness) – 1/4 tsp cumin seeds – A pinch of asafoetida (hing) – Salt to taste – Water as needed – Oil for cooking
Rinse the whole green gram and rice (if using) thoroughly. Soak them together in water for 5-6 hours or overnight. Drain the soaked dal and rice, and transfer them to a blender. Add ginger, green chilies, cumin seeds, asafoetida, and salt
Gradually add water and blend until you achieve a smooth, pourable batter. Allow the batter to ferment for 4-6 hours in a warm place if you prefer a slightly tangy taste, but you can skip this step if you want instant dosa.
Heat a non-stick pan or cast-iron skillet on medium heat. Lightly grease the surface with oil. Pour a ladleful of the batter onto the center of the pan and spread it out in a circular motion to form a thin dosa.
Drizzle a little oil around the edges and cook until the dosa turns golden brown and crisp. Flip it over and cook the other side for a minute. Serve the green gram dosa hot with coconut chutney, tomato chutney, or sambhar.