Moong Dal Dosa batter is made from soaking green moong dal/beans overnight and grinding with ginger garlic and green chillies. This is an instant recipe as compared to the lengthy regular Dosa. It’s high in nutrition value. You can make the batter and refrigerate it for 2-3 days.
There are various names for this dosa. It’s also called as Pesarattu, Moong Dal Chila or Chilada, Adai, etc
Today is Saint’s Patrick Day and the green color of the Dosa perfectly goes with the theme.
Some interesting information about Saint Patricks day. Saint Patrick’s Day, or the Feast of Saint Patrick is a cultural and religious celebration held on 17 March, the traditional death date of Saint Patrick (c. AD 385–461), the foremost patron saint of Ireland.On St Patrick’s Day it is customary to wear shamrocks and/or green clothing or accessories (the “wearing of the green”)
St Patrick’s Day, while not a legal holiday in the United States, is nonetheless widely recognised and observed throughout the country as a celebration of Irish and Irish American culture. Celebrations include prominent displays of the colour green, eating and drinking, religious observances, and numerous parades. The holiday has been celebrated on the North American continent since the late eighteenth century.
- 1 cup green moong dal/beans
- 1 tbsp rice flour
- 1 inch ginger
- 2-3 garlic pods
- 3-4 green chillies
- salt as per taste
- Soak the green moong dal overnight in water.
- The next day grind it with ginger, garlic, green chillies, salt and water.
- Add rice flour to it and mix well
- On a griddle or flat pan, smear a little oil/ghee.
- With a big spoon, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape.
- Pour some oil on the sides and in the center of the dosa. Flip the dosa after 2 minutes and let it cook properly on other side
- Serve it hot with the tomato chutney.
Here is the link to Tomato Chutney