I am used to having filling breakfast like idli/dosa/pongal. Oats porridge, cornflakes ,muffins or energy bars can't find place at breakfast table. I like to have variety in breakfast at the same time making it healthy too. These whole moong dosa do appear in our breakfast table once in a fortnight. The soaking time is less compared to our usual dosa. Also no fermentation required. Split moong dal can also be used in place of whole moong, though the taste will be different. I prefer whole moong for the fibre content. This is similar to Andhra pesarattu. I believe, in Pesarattu, only whole moong is used.
you will need
1 cup raw rice
1 cup whole moong
1 inch piece ginger
3 green chillies
few curry leaves
2 medium sized onions (optional)
Yields 12 dosas.
Wash and soak raw rice and whole moong for 4-5 hours. Grind them along with ginger, green chillies and curry leaves, to a not too smooth batter. You can grind this in the mixer grinder also and batter can be slightly coarse too.
Before making the dosas, mix in the finely chopped onions to the batter. I haven't added this time. Of course adding onions enhances the taste. Make slightly thick dosas and cook both sides. You can cook it either soft or crisp according to your taste.
Before making the dosas, mix in the finely chopped onions to the batter. I haven't added this time. Of course adding onions enhances the taste. Make slightly thick dosas and cook both sides. You can cook it either soft or crisp according to your taste.
I served with fresh instant mango pickle. During summer, when raw mangoes are freely available, this pickle was part of our meal on almost all days. Its very easy to make and there is not much of a recipe for that. the pickle needs only 15 minutes of standing time after it is made to start consuming. Didn't I tell you its instant. I usually don't add too much of chilly powder since my husband usually eats it like a veggie side. when served during feasts, usually it will have a red color because of the chilly powder. I wonder now a days, the caterers do add a pinch of red color to give that fiery touch to it.
For the pickle, you need
1 raw, slightly sour mango
salt to taste
2 tspn of chilli powder (adjust to taste)
a big pinch of hing
1 tspn mustard seeds
2 tblspn of gingely oil
chop the mangoes into bite sized pieces. Heat oil in a small pan/karandi. When hot add mustard seeds. When it splutters, add hing, chilli powder and salt. Remove from immediately to retain the red color of chilli. Mix into the chopped mango. Mix well. Leave it for 15 minutes for the flavors to blend in.
It goes very well with curd rice and practically with anything at my home.
1 raw, slightly sour mango
salt to taste
2 tspn of chilli powder (adjust to taste)
a big pinch of hing
1 tspn mustard seeds
2 tblspn of gingely oil
chop the mangoes into bite sized pieces. Heat oil in a small pan/karandi. When hot add mustard seeds. When it splutters, add hing, chilli powder and salt. Remove from immediately to retain the red color of chilli. Mix into the chopped mango. Mix well. Leave it for 15 minutes for the flavors to blend in.
It goes very well with curd rice and practically with anything at my home.
I am sending the plate of moong dosa to showcase at Dil Se's Breakfast table , to MLLA 13 guest hosted at TongueTicklers , an event started by Susan and to Padma's Dosa Corner
The jar of instant pickle makes it to Mango Mela at Valli's
The jar of instant pickle makes it to Mango Mela at Valli's
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