Wednesday, March 19, 2014

Lentil Dosa (Moong Dhall dosa or parapu dosa)

Amma made these dosas for dinner last night, she made some minus the red chili powder for Kiran and he loved them. I brought some into work today and they were much appreciated!! People asked for the recipe, I wanted it too so I asked Amma and here it is:



-- 1 cup split moong dhall (can substitue in whole moong dhal) (NOT MUNG BEANS) (you can find this in most Indian stores)
-- 1/4 cup parboiled rice (this is basically just the pre-cooked "instant" rice you see on store shelves such as Uncle Ben's) (you can substitute regular rice for this if you want)

-- 2 inch knob of ginger
-- 1 teaspoon salt or to taste
-- 1/8 tsp. red chili powder
-- 1 carrot, shredded
-- 1/2 onion, minced
-- 1 handful spinach, minced

1. Put dhall and rice separately into bowls and cover with water. Soak for 30 minutes to an hour.

2. Before grinding, wash the lentils at least three times to get rid of the cloudy water.

3. First grind rice with water in powerful blender (or Indian mixee) until it is coarsely ground.

4. Add the moong dhall to the blender and grind until it is a batter. It is better if it is a little coarse. 

5. Peel the ginger and add that to the batter in the blender, blend until it is mixed in the batter.  Add water to make into a watery batter, same consistency you would want for crepes.

6. Take the batter out of the blender, mix in salt, red chili powder, carrot, onion, and spinach. (can use other vegetables if you want here, or no vegetables)

7. You fry dosas sort of like crepes, pour approx. 1/3 cup out onto a heated frying pan or griddle, then spread it out in a circular fashion. This one will be a little chunky due to the vegetable chunks in the batter. That is okay.

8. Drip a little oil on the outside edges of the dosa as it cooks to make the edges crispy. Flip the dosa when one side is finished, cook the other side until done.

9. Eat with gunpowder, sambar, chutney, whatever you want. Or just plain.


No comments: