Tuesday, September 30, 2014

Moong Dal - Millet Flour Dosa (Jowar Flour)

Moong Dal - Millet flour Dosa is good for breakfast, evening snack and for dinner. Moong Dal and Millet Dosa can be done easily and we do not have to wait for ferment.  I have added carrots, coconut and ginger with pepper pods. This dish is on healthy side I can surely say. Neither Onions nor Rice flour is used here, so it can be a choice for fasting or special days also. The food is 100 % Gluten free.

Now Lets see some benefits of eating Millet and Moong Dal in our daily diet.
Jowar (Sorghum) has a higher content of calcium and packed with iron, protein and fibre. They are loaded with antioxidants. They are helpful to lower the cholesterol levels. They are gluten free.

Moong Dal is a healthy bean and good for weight lose. Moong Dal contain High Protein and low fat and relatively low calorie count. Moong Dal is rich in Vitamins like Vitamin B 1, B5 and Vitamin B6. and minerals like iron, magnesium , manganese, phosphrous and zinc.

Here is a recipe of " Moong Dal - Millet Flour Dosa ,  a simple - simply healthy and tasty Dosa. I am sure each and every family member will surely love it and it fits to all age group.

Things Needed :

Moong Dal : 2 Cups
Millet (Jowar  or Sorgham) flour : 1 Cup
Carrots : 2
Ginger : an inch
Coriander leaves : Handful
Curry leaves : Handful
Pepper Pods : 5 to 6
Salt : to taste
Oil : 4 to 5 Table Spoons

 Method : 


1. Wash and soak moong dal for 4 to 5 hours or over night.  Grind Moong Dal with little water.  Remove from the jar and put it in a big bowl.


2. Wash and grate carrots and ginger, cut coriander and curry leaves. Keep it aside. Grate or scrape coconut. Powder or crush pepper pods and keep it aside.



3. Now mix millet flour and ground moong dal nicely. Add salt, grated carrots, coconut, cut coriander, curry leaves and ginger. Add crushed pepper pods. Mix it nicely and prepare dosa consistency dough.









4. Keep a pan on the fire and heat. Sprinkle oil on the tava. When it is hot take a spoonful of  moong dal - millet dough and spread it in circle shape ( dosa shape).


5. Cook for a minute and sprinkle 1/2 Tea spoon of oil on the top. Turn the dosa on the other side and cook for 10 to 15 seconds.

6. Remove from the pan and serve Hot Moong Dal - Milet Dosa with the side dish you have prepared.
7. Add a spoon of ghee on the top of dosa before serving
8. We had " Moong Dal - Millet flour Dosa with Beetroot Curry and Ground Nut  Chutney Pudi.

Note :

Do not add lots of water while grinding. You can add it when you are mixing the flour. You can also add grated bottle gourd along with carrots. But the taste differ. You can also use ghee instead of oil. Better use oil while cooking to be safer on healthy side. You can also add cut onions if you wish. (optional). Moong dal takes less time to be soften . 3 to 4 hours will be more than enough. Do not add cooking soda or fruit salt to this dosa dough.
Time : 20 minutes.
Soaking time : 3 to 4 hours.
Serves : 3 to 4

17 comments:

  1. Looks so colourful and delicious! never tried dosa with moong dal, will try soon..

    ReplyDelete
    Replies
    1. Thank you Poornima hegde...try maadi...you will love it..

      Delete
  2. Super healthy and crispy dosa !

    ReplyDelete
    Replies
    1. Thank You Sony P..for the sweet comment...

      Delete
  3. Never done before,but going to try for today's breakfast,so colourful clicks

    ReplyDelete
    Replies
    1. Try and I am sure You will really like it I am sure Jayanthi Sindhiya...

      Delete
  4. This is fantastic dosa! In the process of making now. Picture makes it all the more mouth watering.

    ReplyDelete
  5. Thank you Gayathri Sathyanarayanan...for the sweet comment..

    ReplyDelete
  6. Good Work Madam..!! Thanks for your patience for writing all the process of making and the even the pics.

    Appreciate your time.

    ReplyDelete
  7. Replies
    1. Kavitha Baradol ..you can try ..first try with very little quantity...I am yet to try with sajje...Use already powdered sajje....

      Delete

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