Yellow moong dal paper dosa with coconut chutney Recipe

Cooking Directions

• STEP 1.Soak yellow moong dal and rice separately for a few hours.
• STEP 2.Grind them together to make a smooth batter, adding water as required.
• STEP 3.Add salt and let the batter ferment overnight.
• STEP 4.Heat a non-stick pan and pour a ladleful of batter, spreading it in a circular motion.
• STEP 5.Drizzle oil around the edges and cook until the dosa turns golden and crispy.
• STEP 6.Serve hot with coconut chutney and enjoy!

Cooking Tips

• Make sure the batter is of pouring consistency, neither too thick nor too thin.
• For a crispier dosa, spread the batter thinly on the pan.
• You can add finely chopped onions, green chilies, and coriander leaves to the batter for extra flavor.
• To make the coconut chutney, blend grated coconut, roasted chana dal, green chilies, ginger, and salt with water until smooth.

Storage and Serving

• Leftover dosa batter can be stored in the refrigerator for up to 2 days.
• Reheat the dosa on a hot pan or in a toaster before serving.
• Serve the dosa hot with coconut chutney and sambar for a complete meal.