Monday, November 23, 2015

Moong Dal -Rava Spicy Dosa

Dosa or dose is very popular dish now a days. It is one of the healthy breakfast or snack dish and fill your stomach nicely. Udupi Hotel's crispy dosa is world famous. Dosas are normally prepared using Rice and Urid dal and little methi seeds. All healthy grains are always good to have and take care of our health. Now a days you get many types dosas and it is prepared using different grains rather than rice and urid dal. Moong dal, channa dal, or some other pulse or legume (dals) are used. Pulses actually adds to the good health. Moong dal or whole moong is used to prepare pesarittu (pesaru means Green gram). Pesarittu is famous in Andra Prades and around it. But they do not use much rice in it.
I have given a little twist here like always. I have used moong dal and rava/sooji/ semolina (medium sized) and used some spice too. Spices adds to the taste.  Moong Dal Rava Spicy Dosa is good to have for breakfast or as snack in the evening. As the name says it is bit spicy and yummy. Moong Dal can be soaked at night and ground in the morning. Adding some rava turns the dosa very crispy and the spice you add gives good taste to the dosa.
Let us see some benefits of using Ingh (Asafoetida)
Asafoetida/Ingh/ingu/Kayam and ting is the dried gum (latex) get from the tap root of several species of Ferula.( A perennial herb). The species is native to the deserts of Iran, mountains of Afghanistan and mainiy cultivated in India. This spice is used as a digestive aid in food as a condiment in Indian cuisine.
Asafoetida reduces the growth of indigenous in the gut. In some places in India it is used as a medicine for constipation. It is a digestion aid. It is also used as wound healer. It is good for treating  Influenza and beneficial in fighting the swine flu and H1N1 virus. It is good remedy for astama and bronchitis. Asafoetida contain antimicrobial properties and used to treat woophing cough, chronic bronchitis. In India according to Ayurveda asafoetid is one of the best spices for balancing the Vata and Pitta dosha.
We Indians know the benefits of Ingh and use it in our day to day dishes. It is good for digestion, good remedy to remove the gas content in the food we eat, good for controlling cholesterol level in our body.

It is easy to prepare and you can grind it and prepare dosa immediately. If you are preparing it as soon as you grind the dough you can use 2 tablespoons of curd to mix it with dough and then prepare dosa. Adding curd helps the dosa dough to get the consistency of fermentation and it gives smoothness to dosa. Or you can mix rava and leave the dough to get ferment and then use it. The choice is yours.
Lets see the recipe now.

Things needed : 

Moong Dal : 1 cup
Dry Ginger powder : 1 Teaspoon
Curry leaves : Handful
Ingh : a little
Red chilly powder : 1 Teaspoon
Jeera/Cumin seeds : 1 Teaspoon
Coriander leaves : 2 to 3 Tablespoons
Rava/Semolina/Sooji : 2 Cups
Curd : 2 to 3 Tablespoons
Salt : As required 
Oil : 2 to 3 Tablespoons
Ghee : Optional

Method : 

1. Wash and soak moong dal over night or for 4 to 5 hours.
2. Wash coriander leaves, curry leaves and cut it into small.
3. Now grind soaked moong dal using very little fresh water.
4. Add coriander leaves, dry ginger, curry leaves and red chilly powder. Grind it nicely.
5. Remove from the mixi jar and put it in a big bowl.
6. Mix salt, Rava and curd. Mit it well.
7. Keep dosa pan on the fire and heat. Sprinkle little oil and clean it with a kitchen tissue nicely.
8. Now take a ladle of moong dal rava dough and spread it in a circle shape.
9. Sprinkle little oil on the top of dosa and cover. Let it cook on medium flame for a minute.

10. Turn the other side and cook for a minute. Dosa is ready to serve.
11. Serve with little ghee on the top of dosa and a side dish you have prepared.
12. Repeat the same and prepare the rest.

Note :

Do not add more water while grinding. Rava should be mixed well with ground moong dough.
Using ghee instead of oil is optional. You can also add grated coconut and carrots on the top of dosa while cooking.
You can add green chilly instead of red chilly powder. Cut or grind green chilly .(You can add it while mong dal grinding).
Preparing thin or thick dosa is optional. Hot dosa taste best.
Note : 30 minutes. 
Serves : 3 to 4.


  1. Love the flavorful twist in the dosa. Looks so crispy and yummy

  2. It looks delicious. I can have it everyday. Yum Yum :)