Moong Dal Dosa/How to make moong dal dosa


Moong Dal dosa am happy that I tried making them , a completely healthy and quick dosa.Doesn’t need fermentation, can be made instantly ,a good tiffin recipe for any mother and a very smart way to make them eat it..

So, let’s get the recipe

MOONG DAL DOSA
MOONG DAL DOSA

Ingredient

  • 2 cups moong dal(split green gram i have used)
  • 3 tablespoon rice flour
  • 1 inch of ginger
  • 4 to 5 green chillies
  • 1/2 tablespoon jeera ( cumin)
  • Salt as per taste
  • oil or ghee for drizzle

Method

Soak moong dal over night, wash and put in the blender jar

Now add ginger, green chillies and jeera in the jar and grind to fine paste

Remove it in a bowl

Add 3 tablespoon of rice in the batter(you can adjust the rice flour as per the consistence you want)

Add salt as per taste

Heat a non Stick tawa,  pour the batter with help of ladle

Spread them evenly, drizzle oil or ghee on the dosa

Flip it on other side

Serve it with coconut chutney

Moongode/moong dal pakora


I have been a huge fan of this pakora ever since one of my aunt made me taste this…..being healthy and tasty,this recipe is all time favourite in my house

MOONGODE
moong dal/lentil bhajiyas ,deep fried

Ingredients

1 cup moong dal (I have used with the skin)

2 tsp oil

1/2 cup onions chopped

3-4 green chili  (or as per taste)

2 -3 tsp coriander leaves

1 tsp chopped ginger

1/4 tsp ajwain (carom)

1/2 tsp haldi powder  (turmeric)

1/4 tsp coriander seeds

Salt as per taste

Oil for deep-frying

Method

Wash and soak moong dal for 2 to 3 hours

Take a grinder,put moong dal,green chili, ginger,ajwain,haldi powder, coriander seeds and leaves and grind it to a coarse paste

Remove in a bowl add salt, oil and chopped onions

Mix it well with your hand

Let it rest for 15 minutes

Heat oil in a kadai,once it’s hot enough, take small portions of the mixture and drop it in the oil,gently let it fry on medium heat

Fry till golden brown in colour

Moongode are ready to be served with green chutney

Serve them hot only

Moong Dal ka Halwa


Winter is the season when one tends to indulge in lot of guilt food,this halwa as the name suggests has a lot of ghee,without which any halwa wont be complete,but in moong dal ka halwa there has to be generous amount of ghee and every bite tastes even better and delicious,I mean I can’t stop eating it after knowing that I tend to put on weight very fast.Once in a while we all can have some guilt food,but mind you ghee is also healthy for our body as our ancestors use to have them in all there dishes and they are still much healthier than us.So food my way I have got one of the most demanded sweet dish by my husband moong dal ka halwa,lets see what goes in making this.

MOONG DAL HALWA
MOONG DAL KA HALWA

Ingredients

  • 500 grams cup Moong dal(split moong dal yellow)
  • 500 grams ghee
  • 500 grams of sugar(or as preferred)
  • 2 tsp cardamom powder
  • 1 tsp kesar strand dissolve in milk(saffron)
  • Dry fruits for garnish(as your choice)
    MOONG DAL HALWA
    MOONG DAL HALWA

    Method

  • Firstly soak moong dal for two to three hours and keep aside
  • Coarsely grind the mixture without water
  • Soak kesar in warm milk a keep aside
  • Heat ghee in kadai, now pour the mixture into it keep stirring till colour changes to golden brown,this will take 45 to 50 minutes on low flame
  • After 45 minutes the yellow colour changes to golden brown and the aroma also changes
  • Add water and stir till the mixture soaks the water
  • Later add sugar, kesar with the milk and cardamom powder and close the lid let the sugar dissolve into in properly
  • After the sugar is melted, keep stirring till the halwa starts leaving the sides of the kadai
  • Take another kadai pour ghee and saute some chopped dryfruits till light brown , garnish it on the halwa
  • Remember the mixture of moong dal is very sticky in the beginning, once you start cooking it with the ghee its consistence changes into grainy and  it separates from each other that is the right time to pour water into the mixture
  • This is time-consuming, but after having it you’ll forget all the hard work involved
  • Frying is very important process in this halwa a little here and there it can lead to disaster
  • Halwa is ready to be served, this can be refrigerated also

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