A very good friend of mine sent me her moong dosas with matching coconut chutney one day, and I haven’t stopped eating them since. Traditionally, dosas are very thin and somewhat crunchy. When I learned how to make these, I saw that a lot of oil is needed to achieve the crunch and to prevent them from sticking to the pan. As we try to use as little oil as possible, the recipe is modified to make the dosas a little thicker, to minimise the oil. Take note that you can add oil and make the pancake thinner too, if you wish to do so.
These dosas are great any time of day, and are a great snack for kids! Let us know how you enjoy them!
- 1/4 kg monggo
- 1 bunch wansoy, chopped
- 1 onion chopped
- 1 thumb size piece ginger, chopped
- 3-4 curry leaves
Soak the monggo in water overnight.
Drain the monggo, but reserve the water.
In a blender, combine the monggo, onion, ginger, curry leaves. Add salt to taste
Blend together until it forms a pulp.
Add 1 to 2 tablespoons of the water the monggo was soaked in, and blend again.
In a pan, heat up 1 tbsp of oil. You may wish to use an egg frying mold or cookie cutter to make perfectly shaped dosas. If you prefer them to be thinner, you will need more oil.
If you are making thin dosas, spread out the batter on the pan. Wait for the ends to go brown and crispy, before scraping it and flipping.
If you choose to make these a little thicker, this requires less oil but come out thicker.
Fill the cookie cutter with a thin layer of batter. Cook until crispy on the side then flip.
Repeat the steps for cooking the dosas. The batter can be kept in the refridgerator for a few days, so you can have freshly made dosas!