Watermelon rind/peel and Yellow moong Dosa/crepes
Traditionally dosa is a thin, spicy crispy-like food made form fermented rice and urad dal and there are many variantions. Here this dosa batter is the combination of yellow moong dal and brown rice where the moong dal is rich in protein, fiber and low in fat. Yellow moong dal is green mung beans that have been hulled and split so it is easier to digest than other legumes.
Combination of brown rice, yellow moong makes the dish nutritious, rich in fiber.
Preparation time: 10 minutes
Fermenting time: 6-8 hrs
Cooking time: 2-3 minutes per crepes/dosa
- Yellow Moong dal-1cup
- Roughly chopped watermelon rind /peel-1cup
- Brown rice-1/2cup
- Channa dal/split chickpeas-2tbsp
- Fenugreek/methi seeds-1tbsp (Optional)
- Salt-as per taste
- Oil-for roasting dosas
- Wash and soak the yellow moong dal, brown rice, split peas and fenugreek seeds for at least 4-5 hours. Drain
- Combine all this in the grinder jar/food processor along with watermelon rind and blend it to the smooth paste using little water.
- Let it sit for 20-30 minutes.
- Then add salt and adjust the consistency by adding water if required and mix well.
- Heat and grease a griddle/tawa pour a ladleful of batter on tawa and spread it using back of the ladle in circular motion, to make thin crepes.
- Drizzle little oil on both sides and cook.
- When lower side is golden brown, fold and transfer it to the serving plate.
- Repeat with remaining batter to make more dosas.
Serve hot with chutney of choice:
- You can replace brown rice with white/ parboiled rice.
- Can store this batter in the fridge up to week
- Chana dal is added for the crispiness
Posted on July 6, 2015, in Breakfast, Indian, Main dish and tagged breakfast recipes, dal dosa, dosa styling for pgotography, instant dosa, melon rind Dosa, South indian breakfast recipes, yellow moong dosa.. Bookmark the permalink. 35 Comments.