Moong Dal Dosa - No Fermentation quick Dosa

Weekend breakfasts for us often involve delicious South Indian delicacies and Dosa is a popular one! There are so many different variants of Dosa but I especially like trying versions that do not require the long fermentation process.

Moong Dal (split yellow lentil) is a healthy, high protein ingredient which makes some seriously good, crispy yummy Dosa! The best benefit is no soaking-grinding-fermenting long process, not to mention its low GI qualities.

Here it is, my version of Moong Dal Dosa:

Ingredients: 1.5 cups Moong Dal, 4 to 5 tbsp rice flour, 1 tbsp crushed ginger, pinch of baking soda, salt to taste.

Make:

1. Wash and soak the Moong Dal for about 4 hours (or overnight if wanting to make Dosa for breakfast)

2. After soaking, transfer the Moong Dal into a grinder, add the rice flour, ginger and salt. Add water to adjust consistency and grind into a smooth batter.

3. Add a pinch of baking soda, mix and let the batter rest for 10 minutes.

4. On a hot pan, ladle the batter and make delicious crisp Dosas.

Enjoy hot with your favourite chutney or sides!