Dosa

 Here's a basic recipe for Moong Dal Dosa:

Ingredients:

For the Batter:

1 cup split yellow moong dal

1/2 cup rice

1/4 cup poha (flattened rice)

Water for soaking

Salt to taste

For Making Dosa:

Oil or ghee for cooking

Instructions:

Wash the moong dal and rice separately and then soak them in water for 4-5 hours. Also, soak the poha (flattened rice) in a little water for about 20-30 minutes.

After soaking, drain the water from the dal and rice, and grind them together in a blender, along with the soaked poha (flattened rice), to form a smooth batter. Add a little water if necessary to achieve the desired dosa batter consistency. The batter should be slightly thick, like regular dosa batter.

Add salt to the batter and mix well. Allow the batter to ferment for about 6-8 hours or overnight. Fermentation helps to enhance the flavor and make the dosas more digestible.

After fermentation, heat a non-stick or cast-iron skillet (tava) over medium heat. Grease it lightly with oil or ghee.

Pour a ladleful of the moong dal dosa batter onto the hot skillet and spread it out in a circular motion to form a thin dosa. You can make it as thick or thin as you prefer.

Drizzle a little oil or ghee around the edges of the dosa. Cook until the dosa becomes crisp and golden brown on the bottom side.

Flip the dosa and cook for a short time on the other side until it's lightly browned.

Remove the dosa from the skillet and serve hot with your choice of chutneys, sambar, or potato curry.

Moong dal dosa is a nutritious and delicious dish that's rich in protein and easy to prepare. It's an excellent option for those seeking a healthy, gluten-free, low-calorie breakfast or meal.