Moong Dal Dosa, Healthy Pregnancy Recipe with step by step photos
like moong dal dosa for pregnancy-
like moong dal dosa for pregnancy | moong dosa for healthy heart | breakfast dal dosa during pregnancy | then see some our notes on dosa belowl Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking.
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There are also dosas made with other combinations of cereals and lentils such as the Pesarattu, Moong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava Dosa, Rice Rava Dosa, Instant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night.
what is moong dal dosa for pregnancy made of?-
what is moong dal dosa for pregnancy made of? moong dosa is made from 1 cup green moong dal (split green gram), 1 cup parboiled rice (ukda chawal), salt to taste and oil for cooking. See below image of list of ingredients for moong dal dosa for pregnancy.
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washing and soaking rice and dal-
In a bowl put 1 cup green moong dal (split green gram).
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Add 1 cup rice (ukda chawal) or parboiled rice.
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Pour enough water in the bowl and wash the dal and rice. You will need to change the water 4 times. You can see the dirt.
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The dal and rice is now washed.
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Cover and soak the dal and rice for atleast 3 hours.
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Soaked dal and rice.
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Drain.
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Washed and drained green moong dal and par boiled rice.
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blending, fermenting dal and rice-
Put the washed and soaked rice and dal in a mixer. You may have to blend in lots as there is lots of rice and dal.
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Add approx. 1¼ cups of water. If you blend in lots remember to use approx 1 1/4 cups water.
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Blend till smooth.
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Transfer the mixture into a deep bowl.
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Cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours.
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Add salt to taste. We added 1 tsp salt.
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Mix well.
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cooking dosa for pregnancy-
To make moong dal dosa for pregnancy | moong dosa for healthy heart | breakfast dal dosa during pregnancy | heat a non stick pan and grease it will a little oil.
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Sprinkle a little water on the tava. It should sizzle immediately. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy bottomed tava to prepare dosa.
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Wipe it off gently using a muslin cloth.
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Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle.
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Smear a little oil over it and along the edges while cooking the dosa.
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Cook on a medium flame till the dosa turns golden brown in colour and crisp.
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Fold over to make a semi-circle or roll. Repeat with the remaining batter to make 14 more moong dal dosas.
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Serve moong dal dosa for pregnancy | moong dosa for first trimester | breakfast dal dosa during pregnancy | immediately with and sambhar and coconut chutney.
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tips for moong dal dosa-
The fermentation time of the batter may vary from season to season. While in summers it may be 8 to 10 hours, in winter it will take around 11 to 12 to ferment.
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Always remember to spread the dosa batter in one circular direction to get a uniform layer.
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While heart patients can enjoy this dosa in limited quantities occasionally, we do not recommend this recipe for diabetics because of the use of high glycemic index parboiled rice.
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Once the batter is fermented, you can store it in the fridge and use within 24 hours.
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This is the consistency of the batter.
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