Mung Dosa
Ingredients
1 cup mung daal
2 T chopped corriander OR parsley
2 t dry corriander powder
1 t salt (adjust)
1" piece ginger - finely chopped
a pinch or dash of Hing [asofoetida]
Method :
1. Lightly rinse and then soak the mung daal overnight or for 6 hours.
2. Grind the soaked daal with chopped ginger and all other ingredients except the fresh corriander leaves.
Use the water from the soaked daal for the batter , so as to not lose the nutrients.
3. Add finely chopped corriander ( if not available, parsley ) leaves.
4. Grease a non-stick pan with a few drops of oil.
5. Pour about 2T of the batter in the centre.
6. Spread quickly with a spatula, to make a thin pancake (NOT THICK)
7. With a teaspoon sprinkle a few drops of oil on and around the surface of the Dosa.
8. Turn upside down when the lower side is slightly golden and done.
9. Let the other side cook for a few minutes. Only the first one side will be darker.
Offer to Krishna warm.
Urad daal Dosa
Ingredients
1 cup Urad daal (creamy vanilla split and peepled black gram)
1 cup raw rice
1 t fenugreek seeds
2 T dry corriander powder
2 t salt (adjust)
Method
Rinse the daal, rice and fenugreek seeds.
Soak all three together overnight (at least 6 hrs).
Grind with all ingredients - wet and dry.
Use water which was used for soaking, pouring it gradually into
the blender to make thick batter.
Make dosas (thin pancakes) just like Mung Dosa above.
Serve with coconut, mint-yogurt or lentil chutney.
* Please note that this Dosa is heavy on the lentil. Traditional dosa
uses 1:2 or 1:3 proportion for Urad:rice.
Chutney to go with Dosa
South Indian Chutney
Ingredients
1/2 cup channa(gram) daal OR chickpea flour
1/2 cup Urad daal (presoaked)
2 T yogurt
enough water
1/2 t salt
1 t sugar
1 small green chilly - seeded (OPTIONAL)
For Tadka
2T oil
1/2 t mustard seeds
a pinch of hing
Method
1. Split chillies and remove the seeds.
2. Roast Urad daal lightly in dry pan and pour in a grinder/blender
3. Roast channa daal or chickpea flour in the same pan and add to the blender
4. Add water , yogurt, seeded chopped chilly , salt and sugar and blend well to thick consistency.
Tadka :
Heat about 2 T oil , add hing, mustard seeds , turn off the heat when mustard seeds crackle and pop.
Tadka is ready. Pour over the blended mixture and mix well.
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Coconut Chutney
Substitute Urad and channa daals with grated coconut. NO ROASTING for coconut.
* 2 T chopped mint leaves and/or corriander leaves may be added while blending.
Hare Krshna
thanks
thanks
You are most welcome :)
Its a pleasure to serve the devotees.
Your servant
Krushnali