Spinach Moong Dal Dosa

Quick, savory dosas made from soaked whole green moong dal blended with spinach, chilli and ginger. Spread thin on a hot pan and cook until golden for a fresh, healthy meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Soak moong dal overnight

Step 2

Drain soaked moong dal. Rinse the dal once or twice with fresh water and drain well. Do not remove the green skins.

Step 3

Wash the spinach leaves thoroughly under running water, especially around the stems, to remove dirt and grit. Drain well. Roughly chop the leaves so they blend more easily. The spinach does not need to be cooked first.

Step 4

Blend the batter. Add the drained moong dal, spinach, green chillies, ginger, cumin seeds and salt to a blender. Add about 100 ml water to start. Blend until you have a smooth, thick batter. Stop the blender and scrape down the sides if necessary. Add the remaining water a little at a time only if the blender needs help.

Step 5

Check the batter consistency. The finished batter should be thick enough to spread easily but not runny. It should flow slowly from a ladle. If it is too thick, add water 1 tablespoon at a time and mix. If it accidentally becomes too thin, let it sit for a few minutes; if necessary, blend in a little more soaked moong dal.

Step 6

Heat the dosa pan. Place a non-stick or well-seasoned iron dosa pan over medium heat. Allow it to heat properly. Sprinkle a few drops of water on the pan. If the drops sizzle and evaporate quickly, the pan is ready. Wipe the surface if necessary.

Step 7

Make the first dosa. Stir the batter well. Pour about 1/4 cup batter into the centre of the hot pan. Using the back of a ladle, gently spread the batter outward in circular motions to make a medium-sized dosa. Do not press hard while spreading, because moong dal batter can tear.

Step 8

Cook the dosa. Drizzle a few drops of oil around the edges and on the surface if using oil. Cook over medium heat for about 1 1/2–2 minutes, or until the surface looks cooked and the edges begin to lift. The underside should have light golden-brown spots.

Step 9

For a softer dosa, you can serve it after cooking the first side. For a crispier dosa, carefully loosen the edges with a spatula, flip the dosa and cook the second side for about 30–60 seconds.

Step 10

Make the remaining dosas. Stir the batter before making each dosa because the heavier moong particles can settle at the bottom. Continue until all the batter is used. Adjust the batter with a little water if it thickens while you cook.

Step 11

Serve the dosas hot with coconut chutney, tomato chutney, mint-coriander chutney or sambar. They are best eaten fresh and hot.