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While this no fermenting moong dal dosa requires an hour and a half of soaking, the batter does not need to be fermented. So it is instant. The rich aroma of the dosa being cooked in ghee suits as a breakfast fare or a snack treat as well. The appetizing aroma of fenugreek seeds, the crisp texture acquired from poha, the semi-spicy flavour and nice colour set this how to make moong dal dosa a notch higher than others. Relish it fresh off the tava with chutney and hot Sambhar. To make poha yellow moong dal dosa, combine the poha, yellow moong dal and fenugreek seeds in enough water in a deep bowl and soak it for 1 hour 30 minutes. Drain well. Blend in a mixer along with coconut and 1 cup of water till smooth. Transfer the mixture into a deep bowl, add all the other ingredients and mix well. Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour. Turnover and cook again till the other side gets cooked as well. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 11 more dosas. Serve immediately with coconut chutney and sambar.Just like rotis made of different flours have different flavours, dosas made of varied batters also have varied flavours. Not only the taste but the aroma and texture of the dosa also varies according to the ingredients used in the batter. Some batters need to be fermented while some do not. poha yellow moong dal dosa is of the latter variety. Tips for poha yellow moong dal dosa. 1. Ensure you use jada poha for this recipe. 2. Also make sure to add poha and fenugreek seeds after the yellow moong dal has been washed well. 3. Serve this dosa immediately, like any other dosa. You can also try other dosa recipes like Poha Dosa or dosa.Enjoy poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa | with step by step images. Poha Yellow Moong Dal Dosa recipe - How to make Poha Yellow Moong Dal Dosa Tags Different Types of DosaBreakfast Idlis / Dosas / UttapamIndian WrapsEvening Tea SnacksMother's DayHigh Tea PartyTava Soaking time: 1 hour 30 minutes Preparation Time: 10 mins Cooking Time: 40 mins Total Time: 1402 hours 20 minutes 12Makes 12 dosas Show me for dosas Ingredients For Poha Yellow Moong Dal Dosa1 cup thick beaten rice (jada poha)3/4 cup yellow moong dal (split yellow gram) , washed and drained1 tsp fenugreek (methi) seeds1/2 cup grated coconut1 tsp finely chopped green chillies1/2 tsp finely chopped ginger (adrak)1/4 cup finely chopped coriander (dhania)1/2 tsp cumin seeds (jeera) salt to taste ghee for cookingFor Serving The Poha Yellow Moong Dal Dosa coconut chutney sambhar Method MethodCombine the poha, yellow moong dal and fenugreek seeds in enough water in a deep bowl and soak it for 1 hour 30 minutes. Drain well.Blend in a mixer along with coconut and 1 cup of water till smooth.Transfer the mixture into a deep bowl, add all the other ingredients and mix well.Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.Pour a ladleful of the batter on it and spread it in a circular motion to make a 175 mm. (7”) diameter circle.Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour.Turnover and cook again till the other side gets cooked as well.Fold over to make a semi-circle or a roll.Repeat with the remaining batter to make 11 more dosas.Serve immediately with coconut chutney and sambhar. Nutrient values (Abbrv) per dosaEnergy114 calProtein2.9 gCarbohydrates10.1 gFiber1.4 gFat6.9 gCholesterol0 mgSodium3.4 mgClick here to view calories for Poha Yellow Moong Dal Dosa Poha Yellow Moong Dal Dosa video by Tarla Dalal Poha Yellow Moong Dal Dosa recipe with step by step photos Like Poha Yellow Moong Dal DosaLike Poha Yellow Moong Dal Dosa If you like poha yellow moong dal dosa, also try other dosa recipes like paneer dosa rava dosa mysore sada dosa Tips to make perfect dosa Tips to make perfect dosa Make sure to add poha and fenugreek seeds after the rice and urad dal has been washed well. If tava gets too hot then sprinkle some water to bring down the temperature of the tava. By doing so the dosa will not stick to the pan. The ideal temperature of tava is very important to make Poha yellow moong dal dosa. If you have made batter in large quantity then always take required amount of batter in a separate bowl and adjust the consistency of batter. What is a Dosa?What is a Dosa? What is a Dosa? For poha yellow moong dal dosaFor poha yellow moong dal dosa To make poha yellow moong dal dosa recipe | how to make moong dal dosa | instant moong dal dosa | no fermenting moong dal dosa, add the poha in a deep bowl. Here we have used jada poha for the recipe. To this add the washed and drained yellow moong dal. Also add 1 tsp of fenugreek seeds. Add enough water to it and allow it to soak for 1 hour 30 minutes. Drain well using a strainer and discard the excess water. This is how the poha-yellow moong dal mixture looks like after soaking and draining. Add grated coconut to it. Add 1 cup of water for blending. Transfer these ingredients in a mixer and blend in a mixer till smooth. This is how the batter looks like after blending. This should be free of lumps and of pouring consistency. To this add finely chopped green chillies. Add some finely chopped ginger also. Add finely chopped coriander for added flavour. Add cumin seeds. Add salt as per taste. Mix the batter well. The batter of instant moong dal dosa is ready. To make no fermenting moong dal dosa, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle). Wipe it off gently using a cloth. This is to make the pan ready for making dosa. Pour a ladleful of the batter on the tava. Spread it in a circular motion to make a 175 mm. (7”) diameter circle. Smear a little ghee over it and along the edges. Cook on a medium flame till the dosa turns brown in colour. Turnover and cook again till the other side gets cooked as well. Fold over to make a semi-circle or a roll. Repeat with the remaining batter to make 11 more dosas. Serve poha yellow moong dal dosa immediately with coconut chutney and sambhar.