Poha Yellow Moong Dal Dosa recipe with step by step photos
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Tips to make perfect dosa -
Make sure to add poha and fenugreek seeds after the rice and urad dal has been washed well.
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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.
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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?-
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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Slight variations in the batter or cooking procedure yield marvelously different results. Take for example the famous Benne Dosa of Karnataka. A little puffed rice is used while making the batter, the dosa is cooked with butter, and only on one side without flipping. You get a spongy dosa with one side that is absolutely crisp and golden-red. The aroma of butter simply kills your will, and makes you succumb to the temptation!
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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.
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Dosas are made even more exciting by stuffing them with awesome fillings. The most classic example of this is the Mysore Masala Dosa, which is lined with chutney and packed with potato bhaji. You can be creative with the stuffing, and throw in just about anything you want, from paneer to spinach. Try the Stuffed Sprouts Dosa and Stuffed Wheat Dosa. Delight your kids with the Stuffed Dosa Cones or Chocolate Dosa when they come home from school!
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Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney. A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try!
For 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.
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To this add the washed and drained yellow moong dal.
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Also add 1 tsp of fenugreek seeds.
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Add enough water to it and allow it to soak for 1 hour 30 minutes.
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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.
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Add grated coconut to it.
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Add 1 cup of water for blending.
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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.
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To this add finely chopped green chillies.
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Add some finely chopped ginger also.
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Add finely chopped coriander for added flavour.
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Add cumin seeds.
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Add salt as per taste.
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Mix the batter well. The batter of instant moong dal dosa is ready.
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To make no fermenting moong dal dosa, heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle).
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Wipe it off gently using a cloth. This is to make the pan ready for making dosa.
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Pour a ladleful of the batter on the tava.
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Spread it in a circular motion to make a 175 mm. (7”) diameter circle.
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Smear a little ghee over it and along the edges.
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Cook on a medium flame till the dosa turns brown in colour.
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Turnover and cook again till the other side gets cooked as well.
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Fold over to make a semi-circle or a roll.
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Repeat with the remaining batter to make 11 more dosas.
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Serve poha yellow moong dal dosa immediately with coconut chutney and sambhar.
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