Dosa is healthy food, but it becomes even healthier when more green moong is used instead of the regular urad dal. Green moong dosa is also easier to make because it requires little or no fermentation and can be cooked as soon as you finish grinding the batter.
I am not about to show Pesarattu here, which is a standard recipe in India’s Telugu region. Instead, the recipe I show you here is my own version of green moong dosa that I have perfected after several rounds of trial and error.
Green Moong Dosa
- 1 cup whole green moong
- ½ cup dosa rice
- ¼ cup split urad
- Water to soak and grind
- Salt to taste
- Wash and drain the grains several times.
- Soak everything together in plenty of water for 12 hours.
- Rinse and drain the grains again, transfer to a grinder jar, add some water.
- Grind until you get a smooth paste.
- Transfer to a vessel and add water if necessary to obtain batter-like consistency.
- Cover the vessel with an inverted plate (do not make it airtight) and leave it to ferment for 2 to 3 hours (fermenting this batter is not necessary, but it gets nicer if it is fermented for a couple of hours).
- Mix salt to taste.
- Heat a non-stick or a seasoned cast iron griddle.
- Grease the griddle a little and spread dosa batter.
- Cook on one side only until golden brown.