Mung dosa (green gram dosa/green dosa)

• Servings: 2
• soaking time: 4-6 hours.
• Preparation time: 10 minutes.
• cooking time: 2-3 minutes(each dosa)
• Total time: 13 minutes.

“A feast for the eyes, a delight for the taste buds: Mung dosa (green gram dosa/green dosa) it is!”

This weekend go to the traditional route to promote a healthy habit of consuming highly nutritious traditional food, I would like to bring the local dialect on the plate for breakfast, “Mung dosa” , the sound and taste is very very south Indian.

Sometimes, a dish doesn’t just tempt the taste buds but also delights the eyes, and mung dosa is the perfect example. With its vibrant verdant green colour, this dosa looks as appealing as it tastes.

Light, crisp, and wholesome, it carries the goodness of protein-packed mung beans while adding a refreshing twist to the traditional dosa. Whether served with Coconut Chutney or spicy Tomato Chutney, Mung dosa turns any simple meal into a colourful and nourishing experience.

Ingredients:

• Mung whole (green gram): 200 gm.
• Boiled rice/par boiled rice: 50 gm.
• Salt: 1 tablespoon
• Cumin: 1 tablespoon
• Green chilli: 3-4 no.
• Meetha soda: 1 pinch
• Ginger: 2-3” piece
• Onion: 1 no. (Medium size)
• Ghee (clarified butter)/Cooking oil /butter/: 50 gm

Preparation:

1. Wash mung and rice each separately with water, so that all dust particles get removed properly, Soak mung and rice in separate bowl with double quantity of water for 5-6 hours or overnight.
2. Grind the mung with equal amount of water to a fine and smooth batter in a ‘mixer grinder’. Keep aside.
3. Grind the rice along with ginger and green chilli with required quantity of water to a fine and smooth batter.
4. Add the rice batter into mung batter with salt and pinch of Meetha soda mix bell, Cover the mixture; leave it for 1-2 hours (you can make instantly also) keep aside.

Method:

1. Stir the batter with ladle, if required add some water to get the consistency so that it can be spread easily on the dosa tawa.
2. Take a traditional dosa tawa/non stick dosa pan; apply few drops of oil on it.
3. Pour ladleful of dosa batter on the centre of the tawa and quickly spread with circular motion.
4. Let it cook from one side, spread ½ teaspoon of butter/ghee on the side and top. Spread onion on top.
5. Wait for few minutes, the edges gets light brown in colour and also get lifted from the edge. (You can cook only one side or flip it and cook both sides as you like).
6. Now, cook till crispy brown colour just begins, Transfer into serving plate ‘Mung dosa (green gram dosa/green dosa)’ is ready to serve along with Coconut Chutney, Dry Garlic Chutney and Sambhar.

   

   

   

   

   

   

   

   

   

   

Mung dosa (green gram dosa/green dosa) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.