Usually our traditional southindian dosas are made with lots of preparation, like soaking for hours in water and allowing them to ferment ( for yeast formation ) for another one day. so by the time you eat your dosa you have to wait for 2 days.
Moong dal/pasi parrupu is a great substitute for this traditional dosa made with rice and urud dal. These dosas are faster and easier to prepare.
Ingredients for 2 people / around 6 large dosas :
moong dal - 1 cup washed ( 250 gms )
cummin seeds - 1 tbsp
salt - to taste
oil - for making the dosas ( around 6 tbsps)
Method:
Wash the dal in water several times until the water becomes clear
Soak the dal in water for about 3 to 4 hours
Drain and blend them along with the required amount of salt.( the batter blends smoother with little water)
Add cumin seeds in the batter ( for digestion ).add water if needed to form into a dosa consistency.
Heat non-stick/dosa pan , spread oil and make dosas with the batter.
serving suggestions:
tastes best with aloo(potato) peas curry ( my preference)
also can be served with any chutney or gunpowder(milagai podi)
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