Moong Dal Dosa/ Paasi Parupu dosa

I got this recipe from a cookbook and is surely one of the healthiest dosas. I usually love dosas when it comes to tiffin varieties and always love to try different types of dosa’s.

Moong Dal Nutrition:

They are a excellent source of protein, fiber and amino acids also it is rich in potassium and calcium. The highlight compared to other dals is the that it is easier to digest also.
Source:- Google
Let’s get on with the recipe:

Ingredients:

1. Moong dal (Paasi Parupu) – 1 cup
2. Raw rice (Pacharisi) – 1/4cup
3. Green chilli – 3
4. Asafoetida – 1/4tsp
5. Big onion – 1 finely chopped
6. Curry leaves – 2 springs, chopped
7. Salt – as needed
8. Oil – for drizzling dosa’s sides

Method:

1. Soak moong dal and raw rice together for atleast 2 hours.

2. Grind it in grinder along with little water,chilli, asafoetida and salt so that it forms a coarse batter (like adai dosa batter).

3. Transfer to a vessel and mix the chopped onions and curry leaves.
4. Heat dosa pan and make dosa out of the batter. Do not make too thin dosa’s as it may stick to the pan.

This dosa taste’s great with chalna. We had it with vegetable chalna!

Notes:

• The batter consistency should not be runny or very thick, so add water accordingly. I used around 1/4 cup water.
• You can also use red chillies instead of green.