Moong Dal Dosa is an incredibly healthy version of the regular dosa that we make in India. Do serve it with your favourite bowl of chutney and sambhar. Here is how to make it.
Soak dal, rawa, raw rice and methi seeds separately in enough water for 3-4 hours.
Drain the water and add all of them in a grinder along with cooked rice.
Grind to make a smooth paste.
Use little water if required.
Transfer the batter in a big vessel and cover and leave on the kitchen counter for 6-8 hours to ferment.
Once the batter is fermented, add salt and mix well.
Heat a dosa taw on a griddle.
Once the tava is hot, sprinkle some water on it and let it sizzle.
Pour 2 ladle of batter in the centre of the taw and spread it towards outside to make a thin dosa.
Pour a tsp of oil over the dosa and let it cook until nicely browned and crispy.
Flip over and cook for a few more seconds.
Serve hot with any Chutney of your choice.