Moong dal dosa or Yellow moong cheela recipe

Moong dal dosa is a healthy and quick alternative to regular dosa. This dosa has a pretty pale green color because of cilantro/coriander leaves which also enhances the taste of dosa. Another major flavoring agent in this dal dosa is ginger and cumin.
Moong dal dosa takes less time than regular one because it needs less soaking time and it doesn't need fermenting process. This dosa is very nutritious as it is majorly a dal(lentils) dish which is full of proteins and it has lots of cilantro which is packed with vitamins and minerals.  
A delicious way to have this protein pack dosa is with raw tomato and garlic chutney.

Yeild :- 12 dosas 
Ingredients for moong dal dosa/cheela

• 1 cup of split skinless moong dal 
• 1 inch of ginger, peeled
• 1/2 tsp of cumin seeds
• 2 small green chillies
• 1 small bunch of cilantro/coriander leaves
• 2 Tbsp of rice flour
• Salt to taste
• Oil for greasing
   

Method for Moong dal dosa/cheela :-

1. Soak moong dal in 3 cups of water for minimum 4-5 hours or overnight. 
2. Cut ginger, green chillies and coriander leaves roughly.
3. Strain the water from soaked moong dal and save the water for grinding dal.
4. Grind moong dal with ginger, cumin, chillies, coriander and 1/2 cup of water into smooth mixture. The batter should be like idli batter consistency.
5. Mix in the rice flour and salt.
6. Heat a wide griddle and spread oil evenly. Now slow down the heat and pour a laddle ful of batter at the center of the pan and roll out the batter into thin circle.
7. Crank up the heat and let it cook for about 30-50 seconds until you see brown patches, then flip and cook again for 30-60 seconds .
8. Repeat this process for the rest of the moong dal batter.
9. Moong dal dosa or cheela is done.
    

Serve warm dosa/cheela with tomato and garlic chutney or coconut chutney recipe.

To make crispy moong dal cheela/dosa, after rolling out the batter, cook for about 30 seconds over medium-high heat and pour about 1 tsp of oil over the dosa and flip and cook the other side.

Always remember to turn down the heat when pouring dosa batter on the griddle.
 

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