Moong Methi Dosa Recipe

Cooking Directions

• STEP 1.Soak moong dal and fenugreek seeds in water for 4-5 hours.
• STEP 2.Drain the water and grind the soaked dal and fenugreek seeds into a smooth batter.
• STEP 3.Add salt, chopped fenugreek leaves, and water to adjust the consistency of the batter.
• STEP 4.Heat a non-stick pan and pour a ladleful of batter onto it. Spread it in a circular motion to form a thin dosa.
• STEP 5.Drizzle oil around the edges and cook until the dosa turns golden brown.
• STEP 6.Flip the dosa and cook for a minute on the other side.
• STEP 7.Serve hot with coconut chutney or sambar.

Cooking Tips

• Make sure to soak the moong dal and fenugreek seeds for at least 4-5 hours to get a smooth batter.
• You can add a pinch of baking soda to the batter to make the dosa more crispy.
• If the batter is too thick, add a little water to adjust the consistency.
• To make the dosa more flavorful, you can add finely chopped onions and green chilies to the batter.

Storage and Serving

• Moong Methi dosa is best served hot and fresh.
• If you have leftover batter, you can store it in the refrigerator for up to 2 days.
• To reheat the dosa, heat a pan and place the dosa on it. Cook for a minute on each side until heated through.
• Serve the dosa with coconut chutney, sambar, or any other accompaniment of your choice.