Recipe for Moong & Oats Dosa
Recipe for Moong & Oats Dosa
Dosas are a Family favourite Breakfast. Although Dosas are not made on a regular basis at our place, we enjoy eating them at Restaurants or purchase ready batters and prepare Dosas at Home. These days all of us are becoming Health conscious and running short on time with our Busy Lives. Since everyone is into all things Instant and Quick these days, this is one such Super Healthy and Super Yummy Moong and Oats Dosa recipe given to me by my cousin, Dalreen D’sa who is a Health Freak and is always busy crafting Healthy yet Yummy recipes for her Family. Whenever she shares a recipe with me, I blindly give it a shot because I know that it’s going to be A No Fail recipe and Yummy at the same time. 5th April, being my Bitter Better’s Birthday, he being a Health Freak I decided to Surprise him with a Healthy Breakfast by making this Special, Simple and Quick Moong & Oats Dosa.The reaction that I got from him, was Priceless! With Dalreen’s permission and being extremely Thankful to her, I am sharing her recipe with all of you. Thanks Dal 🙂Hope you all like as much as we enjoyed it!
Servings 10 pcs
Ingredients
Ingredients for the Dosa
- 1 Cup Sprouted Moong
- ½ Cup Oats(Soaked in ½ Cup water for 10 minutes)
- 2 inch Ginger piece
- 2 Green Chillies
- 3-4 Garlic cloves
- 8-10 sprigs of Fresh Coriander
- 1/2 Tspn Salt
- 1/2 cup Water for grinding
- 1/2 cup Water for Mixing the batter
For the Chutney
- 1 Cup Fresh Coconut
- 1 Inch Ginger
- 1.5 Tbspn Roasted skinless whole Gram
- ¼ Tspn Salt(you can add more if you like)
- ½ Tspn Mustard Seeds
- ½ Tspn Urad Dal(Split black gram)
- 1 Green Chilly(optional)
- 6-8 Curry leaves
- 2 Dried Red Chillies
- 1 Tspn Oil
Instructions
For the Sprouted Moong
- If you get ready to use Sprouted Moong you can use that.
- If you wish to sprout Moong at home, follow these steps
- Take 2 Cups of whole Moong and Soak it with Water in a vessel overnight or for 6-8 hours
- After 6-8 hours, drain off all the Water from the Moong and let it be in the strainer over a vessel
- Place a damp cloth over the Moong and let it be covered for 24 hours
- After 24 hours, just toss the moong and cover it again with a damp cloth for 24 hours
- It takes 48 hours to Sprout Moong
- Use how much ever Sprouted Moong you require and you can store the remaining into the refrigerator
For the Chutney
- In a Mixer Jar, Add the Fresh Coconut, Ginger, Chillies,Salt, Water and Roasted Gram and grind into a Coarse mixture and transfer it into a bowl
- In a tadka Pan, add the oil and heat it on medium flame
- Once the oil turns Hot, add the Mustard Seeds and Urad Dal
- Then add the Curry Leaves and Red Chillies and immediately turn off the flameNote: Do not wait until the Red Chillies and Curry Leaves turn Brown or Black
- Immediately, Transfer this tadka into the chutney and gently mix it all together and the chutney is ready to use
For the Dosa
- In a Small mixer Jar, Add the Coriander,Ginger, Chillies, Garlic, Salt, and blend it to a Fine paste
- Then add the Sprouted Moong and make a smooth paste
- Then add Soaked Oats and grind to a coarse paste, Just start and stop the mixer
- Transfer this mixture into a Bowl
- Add Water to this mixture and stir it well
- Place a Dosa Pan on Medium High heat Take a Cloth and a bowl of water and keep it aside
- Once the Pan becomes Hot, splash some water on the Pan and wipe it off with the clothNote: This is the secret tip to Crispy Dosas
- Pour One ladle of the batter on the Hot Pan and spread it across the PanNote: Since Oats tend to become sticky, you can cover the pan
- Once the Dosa turns crisp and is cooked on the other side,use a flat spoon and release the sides of the Dosa and transfer it into a plate
- Sprinkle Water on the Pan again and wipe it with the clothNote: Each time, before you Pour the Dosa batter on the Hot Pan, Sprinkle Water on the Pan and wipe the Pan with a cloth.
