Updated: Mar 5
These delicious dosas are high in protein, gluten free and super easy to make!
1 1/4 Cup Soaked split moong dal (soaked over
night, drained and rinsed)
1/4 Cup Chopped Chadon beni & chive (you can substitute the cadon beni for cilantro)
1 tsp Geera or cumin
1/2 tsp Himalayan pink salt
A nob of ginger
1 Cup Filtered water
Add everything to a high-speed blender and blend until smooth.
Heat a non-stick pan on medium heat, coat with extra virgin coconut oil.
Add approximately 1/4 Cup dosa batter to the skillet and spread in circles until thin.
While cooking, brush a little coconut oil on the edges and allow to cook for approximately 2-4 minutes until it easily removes from the skillet.
Flip and cook for another minute or two, remove from heat and repeat the process until the batter is finished, or you can store the batter in the fridge for later or the next day.
Cover the cooked dosas with a dish cloth to keep them warm and soft. This recipe makes 4 dosas.
Serve with your favourite sides. I served my dosas with a delicious cauliflower & cabbage coconut curry and pan-fried plantain,
This is nutritious and easy-to-make meal for any day of the week!
Note: You can substitute the split moong dal with regular whole moong dal. However, you may need to adjust the liquid.
Coconut Curry Ingredients
Extra virgin coconut oil
Black mustards seeds
Dried, or fresh chopped pimentos
Turmeric spice blend (from Frontier Co-op)
Roasted geera or Cumin
Fresh coconut milk