Moong Dosa

Generally preparing dosa is a headache for me as you need to make at-least 5-6 dosas for each.  You need to be very patient till the end . So i better go for Idli. 😉  But Moong dal dosa are filling, with 2-3 dosas you will be done. Also its very nutritious and easy to digest.  And its very tasty too. Some people prepare it with whole green moong as well. It is more healthy option.

Serves : 2

Preparation Time: 15 min

Ingredients :

  • 1 Cup Split Moong dal
  • 1/2 inch piece of Ginger
  • 5-6 cloves of Garlic
  • 2 Green Chillies
  • Jeera/cumin seeds – 1 tsp
  • Pinch of Asafoetida/hing
  • 2 tsp Coriander leaves (Chopped)
  • 1 Onion ( finely chopped )
  • Oil for making dosa
  • Salt to taste.

Method :

  1. Soak moong dal in water for 5-6 hours.
  2. Drain above dal and add Green chillis, Ginger, Garlic and Cumin seeds to it.
  3. Grind all above ingredients to a smooth paste.
  4. The consistency of the batter should be like Dosa batter, not too thin or too thick.
  5. Now add  finely chopped Coriander leaves, Onions and salt to taste.
  6. Heat a nonstick pan. Pour a ladle of the batter in the center of the pan and spread it out from the center making round shapes.
  7. Drizzle a tsp of oil around the dosa.
  8. After it is cooked, flip it over to the other side. Apply oil .
  9. Wait for a few seconds till the other side is cooked, remove the dosa from pan.
  10. Serve hot with pickle /  tomato chutney / or coconut chutney of  your choice.

Tip :  This dosa should be served hot to taste its best. And if nothing else you can have it with Tomato ketch up as well  🙂

Moong Bhaji / Pakoda

Last to last weekend me and Pavan went to a Diwali exhibition for shopping. There we came across ready to eat Moong Pakoda mix. Being an exhibition, one lady was frying Moong bhaji with lot other stuff and offering it to taste. It was really good and Pavan insisted to buy it. But I promised him that going back home I ll prepare better pakodas than her for him.

No need to say, I kept my promise 🙂

Serves : 2

Ingredients :

2 Cup Moong Dal  ( Green gram split)
2 Green chillis
1 Chopped Onion
1 tsp Ginger Garlic paste
1/2 cup Chopped Coriander
1 tsp Cumin Seeds
Oil for deep frying
Salt to taste



Method :

  1. Wash  and soak Moong dal with 3 cups of water for 3-4 hours.
  2. Then Drain water and add green chillis, Cumin seeds and salt to it.
  3. Coarsely grind Dal adding no or very little water.
  4. Take ground dal in a bowl and mix remaining ingredients except oil.
  5. Heat oil in pan and drop small balls of above mix in it.
  6. Fry balls on medium flame till it turns to golden brown.
  7. Your Moong Bhajis are ready to serve.

Kothimbir Vadi / Cilantro Cutlets

Pavan n me juss love Kothimbir (Coriander/Cilantro)Vadi and its our default starter whenever we visit Mathura ( resto on JM road).  And every time while njoying there I will promise Pavan to prepare it at home. But finally found last rainy Sunday noon, the perfect time for this snack  🙂

Serves : 2

Ingredients :

2 Cups Coriander leaves (chopped)
1/2 Cup Gram flour
1  Cup Bajani  flour
1 tsp Lemon juice
2 tsp Chilli Powder
1 tsp Ginger Garlic paste
1/2  tsp Cumin Powder
2 Cups Oil for frying
Salt to taste

Method :

  1. Take Gram flour and Bajani flour in a bowl and add all above ingredients except oil.
  2. Add water to make dough.
  3. Divide dough in 2-3 parts.  Shape it like long rolls.
  4. Steam the rolls for 15 minutes.  (I used Idli Cooker to steam)
  5. Cut rolls into 1/2 inch slices and shallow-fry the vadis till they are crisp and light golden brown.
  6. Serve it hot with curd or chutney.

Tip : ‘Bhajani’ is healthy and gives nice taste to Vadis. If you don’t have it, can use Gram flour only.