How to prepare Moong dal / hesarubele dosa

Moong dal dosa is a kind of quick fix breakfast menu though loaded with vitamins and other power packed nutrients with body cooling properties. Hence it makes to my weekly list of breakfast do. Also it can be so easily done without compromising on the taste. It has rich falvours of ginger and jeera smeared with ghee.  Now you know the robust flavours which are so inviting.

Just soak and grind with readily available ingredients, your dosa batter is ready without any fermentation. While your moong is soaking in hot water you can get your chutney done. Now you know how is it a quick fix? Let's get started 

 

Ingredients: 

3 - cups of moong dal /  hesarubele soaked in hot water. This will soften the dal quickly if you are in a hurry 

3 - tsp of jeera 

2" - fresh ginger 

4 - green chillies. Increase / decrease as per your taste 

2 - tsp Ghee    

Salt as per taste 

 

Grind together all ingredients with rock salt except ghee into a fine paste adding little water

 

The batter should not be too runny 

 

Heat a griddle, once hot our in a ladle full if the dosa batter 

 

Spread the batter into a circle. Smear ghee on top and sides of the dosa to get a good roasted / crispy dosa

 

After you see the bottom getting light brownish color, flip the dosa

 

The other side of the dosa should be done 2-3 seconds.:

 

You can relish this crispy bites of nutritious dosa with coriander / tomato chutney 

 

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How to prepare Ash gourd / winter melon / budkumbalakayi dosa

Ash gourd also known as white gourd, winter melon, white pumpkin, wax gourd, petha, safed kaddu, boodida gummadikaya, pooshnikai. Loaded with nutrients. It's an excellent source of vitamin B1 (thiamine), a good source of vitamin B3 (niacin), and vitamin C. It is also rich in many minerals like calcium. Its high potassium content makes this a good vegetable for maintaining a healthy blood pressure.

Containing almost 96% water, this gourd is a dietitian's delight. Be sure to include this vegetable in your weght-loss diet. 

Do you need more information to use ash gourd in you kitchen after reading the above information.  

So quickly let's learn to make this easy recipe. I love this dosa for the spongy smooth texture it gives and my son loves it too. If you are the ones like my husband who wants thin and crisp dosa, you can make it by adding little more water to the batter by making it to running consistency. Both tastes good.

 

Ingredients: 

1 cup - dosa rice 

1/2 cup - urad dal / uddina bele 

2 tsp - puffed rice / avalakki 

1 tsp - methi seeds / menthya Kalu  

2 portion of white gourd  

Salt as per taste

 

 

Soak rice, uddina bele,menthya and avalakki for about 6-7 hours

 

Grind the soaked mixture to a fine paste mixing little water & without adding salt

Allow it to ferment overnight. Ideally start soaking by late afternoon, grind in the night and ferment overnight. In the morning grate pumpkin and squeeze out the water and set aside. Donot discard the water, instead try drinking it is tasty and good for health too

 

Add only the pulp to the fermented dosa batter add salt and give a good mix. The batter should be thick to get soft fluffy dosas.

 

Heat a griddle, once it is piping hot scoop out a ladle full of batter and pour over the griddle. Drizzle some oil around and over the dosa very slightly 

 

Donot spread if you need spongy and fluffy dosa. Spreading the batter will make dosa crisp and thin. Choose your variety

 

Flip it after 2 minutes to see the roasted color on the other side

Serve hot with chutney of your choice.

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Green gram dosa

Green gram dosa :

Green gram dosa is high in proteins and delicious to eat when you are bored of the normal rice dosa. Also it has cooling properties,hence I make it a point to make this dosa at least once a week since all of us at home have this problem of body heat.  

Recipe courtesy: thanks to my little sister for teaching me to make this dosa which she first had at her friends place.

 

Ingredients:   

1 cup washed green gram,  

2 tsp raw rice  

2inch ginger 

5-6 green chillies 

Salt as per taste 

Cooking oil - to drizzle on the dosa 

 

Method:  

Wash and soak rice and green gram overnight.

Grind soaked green gram, rice, ginger and chillies with salt

 

Let the batter be a little thick not very runny, adjust water accordingly

   

Heat a griddle and pour a ladle full of batter and swirl it using the ladle into round shape like this and drizzle some oil on top and sides of dosa to make it crisp

  

After about a minute the dosa gets cooked and its time to flip to see this nicely roasted dosa. 

Serve this dosa with any chutney of your choice. Preferably spicy ones like red chutney, tomato chutney which goes well with the bland taste of green gram.

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Rava Dosa

Ingredients required for Rava Dosa 

                                                     

Equal proportion of rice flour and chirotirava ( Fine rava), 1/2 cup curd, finely chopped onions and coriander, salt if reqired.

Step 1 :MIx all the ingredients in a large bowl 

Step 2: Add water to make the dosa batter. this batter should be watery than usual dosa batter to get crispy.

Step 3: Heat a griddle 

Step 4: Check if the griddle is hot by sprinkling little water if it dances itss ready. smear little oil onto the griddle.

Step 5 : Just scater the batter, Rava dosa doesnt need to be in a perfect shape.

Step 6: once you see them roasting into light brown color, its time to flip the dosa around.

Step 7: Once fillped  allow the other side of the dosa to cook for few seconds and take off from stove.

Crispy Rava Dosa with spicy Corinder chutney is ready to serve.

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