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Green Moong Masala Dosa

 INGREDIENTS:

  1. Green Gram Beans 100 grams (soaked overnight)
  2. Rice 2 tbsp
  3. Yellow Lentils (Moong Dal) 2 tbsp
  4. Split Chickpea Lentils (Chana Dal) 2 tbsp
  5. Green Chilis 3-4
  6. Ginger 1 inch
  7. Potatoes 3-4 boiled and mashed
  8. Cottage Cheese 100 grams lightly crumbled
  9. Mustard Seeds 1/4th tsp
  10. Cumin Seeds 1 and 1/2 tsp
  11. Ginger 1/2 tsp grated (For potato masala)
  12. Onion 1 chopped
  13. Turmeric Powder 1/4th tsp
  14. Red Chili Powder 1/4th tsp
  15. Sambar Powder 1 tsp 
  16. Curry Leaves 10-12
  17. Coriander leaves 3 tbsp chopped
  18. Salt as needed

METHOD:

Serving Size: 4-5

Grind green moong dal, chana dal, rice, ginger, 1 tsp cumin seeds, and 2 green chilis. Add water and salt and blend everything into a fine paste. Leave the batter to rest for 15 minutes.

Meanwhile, heat 1 tbsp of oil in a pan. Add mustard seeds and cumin seeds. When they crackle, add the grated ginger. Stir-fry for 30 seconds.

Add the onions and sauté until they turn translucent. Add in the curry leaves, tomatoes, green chilis, red chili powder, and sambar powder.

When the tomatoes turn mushy, add the mashed potatoes and cook for 3-4 minutes. Add the crumbled paneer and coriander leaves and mix.

To prepare dosa, heat a non-stick pan. Add batter and spread it evenly. Drizzle oil around the dosa.

Cook till its base becomes golden and crispy. When the edges separate from the pan, place a portion of the stuffing on the dosa and spread it a bit. 

Fold the dosa into a half-moon shape and put it on a serving plate.


Serve green moong beans masala dosa with tomato chutney, coconut chutney, or green chutney.

Alternatively, simply make the dosa and serve the potato-paneer stuffing separately in a bowl. You can also make the stuffing with only potatoes.





 

 
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