HIGH PROTEIN DOSA

HIGH PROTEIN DOSA | Simrun Chopra

Commonly referred to a dosa in South India and a Chilla in Northern India. 

This is easy and quick to make and apart from breakfast it can be used as a roti substitute 

GREEN MOONG DAL DOSA
Serves 4


INGREDIENTS
2 cups Green moong dal ( you can also used sprouts here) 
1 green chilli
1/2 teaspoon jeera (optional)
½ inch ginger
1 pinch asafoetida (hing), optional
¼ cup chopped coriander leaves (optional)
Salt to taste
Coconut oil / olive oil for cooking

TOPPINGS:
Onions, finely chopped
Green Chilli, finely chopped

METHOD:


MAKING THE BATTER
Rinse the moong dal and soak overnight in enough water
Drain and add the moong dal, ginger, green chilli, asafoetida, coriander leaves, and salt to grinder jar
Add a little water and grind to a smooth batter
The consistency should be similar to a dosa batter or thick milkshake

MAKING THE DOSA
On a griddle or flat pan put a few drops of oil and spread it with a cut onion, coating the pan evenly. Use a non stick pan when cooking with less oil.
Sprinkle a little water. If it sizzles your pan is hot enough
With a ladle, pour one ladle of batter onto the pan and use the back of the ladle to move in a circular pattern spreading the batter as you go outwards.
Sprinkle the finely chopped onion, green chillies onto the dosa.
Press the toppings into the batter to ensure it gets stuck to the batter as it cooks.
Flip and cook until both sides are crisp and browned.
Serve hot with mint chutney or tomato chutney

NOTES:
This dosa can be made with yellow moong dal, split green gram or sprouted moong dal.
If using yellow moon dal, soaking for 3-4 hours will suffice
Toppings are optional as the dosa can be had plain too.
You can store the left over batter in the refrigerator for upto 3 days.


3 comments

  • Lata Chowdhary

    Can we use peas stuffing with it?Is carrot not use as a fibreous vegetable?

  • Devi Sangeetha R

    I made it like couple of days before with the same procedure. Just added a hand full of raw rice to make the batter. . . What i would like to add here is, if you pair it with ginger chutney it tastes awesome 😍

    The chutney is so simple. . Just add oil,mustard seeds, urad dhal, channa dhal, 4 to 5 kashmiri chilli, generous amount of ginger, 1 onion, 1/2 tomato, a ball of tamarind. Cook with little water and grind it once cool. . It tastes heaven for this chilla 😋

  • Sheetal Verma

    IT’S SEEMS INTERESTING, I WILL DEFINITELY TRY IT TOMORROW IN BREAKFAST.


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