Are you ready to elevate your breakfast game with a dish that's not only delicious but also packed with nutrients? Introducing the delightful "Palak Moong Dal Dosa" — a crispy, green pancake that combines the goodness of moong dal and spinach, making it a perfect choice for health-conscious foodies and dosa lovers alike! In just 35 minutes, you can whip up this mouthwatering Indian delicacy that will impress your family and friends. Whether you're looking for a wholesome breakfast or a satisfying snack, this recipe is sure to tantalize your taste buds and leave you craving more. Dive into the recipe below and discover how to create this irresistible dish that’s as nutritious as it is tasty!
Ingredients
- 1 cup moong dal, soaked
- 1 cup spinach (palak)
- 1 green chili
- 1 teaspoon cumin seeds
- Salt to taste
- Oil for cooking
Instructions
- Wash and soak the moong dal in water for 3-4 hours or overnight to ensure soft and easy grinding.
- Drain the soaked moong dal and transfer to a blender. Wash and roughly chop the spinach leaves and green chili.
- Add spinach, green chili, cumin seeds, and salt to the blender with the moong dal. Grind into a smooth, slightly thick batter with minimal water.
- Check the batter consistency - it should be similar to traditional dosa batter, spreadable but not too runny. Add water if needed, a little at a time.
- Let the batter rest for 15-20 minutes to allow ingredients to blend and flavors to develop.
- Heat a non-stick or cast iron griddle (tawa) on medium heat. Lightly grease the surface with oil.
- Pour a ladleful of batter in the center of the griddle and spread in circular motion to create a thin, even dosa.
- Drizzle a little oil around the edges and center of the dosa. Cook until the bottom turns golden and crisp.
- Flip the dosa and cook the other side for 1-2 minutes until light brown and crispy.
- Remove from griddle and serve hot with chutney, sambar, or your preferred accompaniment.
Tips
- Soaking Time Matters: For the best texture, soak the moong dal for at least 3-4 hours or overnight. This will make it easier to grind into a smooth batter.
- Blend to Perfection: When blending the ingredients, add minimal water to achieve a thick batter similar to traditional dosa batter. This will help your dosas turn out crispy.
- Resting the Batter: Allowing the batter to rest for 15-20 minutes is crucial. This step enhances the flavors and improves the texture of your dosas.
- Heat Control: Make sure your griddle is at the right temperature before pouring the batter. Too hot, and the dosa will burn; too cool, and it won't crisp up.
- Experiment with Spices: Feel free to add other spices like turmeric or black pepper for an extra kick of flavor. You can also adjust the amount of green chili based on your spice preference.
- Serving Suggestions: Pair your Palak Moong Dal Dosa with coconut chutney, sambar, or even yogurt for a delightful meal experience.
- Storage Tips: If you have leftover batter, store it in the refrigerator and use it within a day or two. Just give it a good stir before cooking!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 12g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
