I’m always looking for time savers, particularly when it comes to breakfast/Dinner. But with how it’s served, the fabulous Orange-ish color and the light and fluffy texture.
Tomato in a dosa adds a nice flavour and taste. This dosa recipe is quite unique unlike traditional recipe; here the batter need not be fermented. Tomato adds its tanginess and makes the batter to use immediately like an instant dosa.
Yields: 12-15 dosas
Preparation time: 15 minutes
Cooking time: 25-30 minutes (2-3 minutes/dosa)
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