As much as I love blogging, it is still work - getting the recipe right, making sure I remember the measurements, take good pictures and finally put it down in words. I really admire a lot of my fellow bloggers who blog in spite of a busy schedule (with kids, full-time jobs just to mention a few) and blog they do very regularly. So hats off to all you guys out there and I should say you guys are a big motivation. I am ever so grateful to my readers who actually take time to go through my ramblings and leave their wonderful comments. And to see "# comments to be moderated" in my dashboard really makes my day and makes me want to blog more !! To add yet another dimension to my blog, I am grateful that my friend stepped forward to start MMC challenge. Because of him I have experimented with some interesting ingredient combinations and he's been kind enough to spend his time testing my recipes and giving his feedback. I am hoping we will continue this little venture of ours and make it even more interesting.
I think I got nostalgic because it will be 2 yrs this June since I started blogging. That probably is the reason for my senti acknowledgment today !! Guess I should stop rambling now and jump to my recipe of the day. The following recipe is one of the dosa varieties and relatively quick cooking one. I love dosa and idlis in any form more so now than when I was growing up. I especially love the instant varieties where I don't have to plan ahead. Moong dal dosa is a pretty simple, relatively quick cooking dinner and a very healthful one as well. Split moong dal soaks pretty fast when compared to the whole green moong that we use to make pesarattu. Also, I find moong dal dosa lighter than the regular adai where I use 3 different type of lentils. Served with chutney and yogurt, this makes a complete and a satisfying meal.
- I soak moong dal for 3-4 hrs, but I have gotten away with soaking it for as little as 2 hrs.
- I make the batter pretty thick. This way I can use the batter to make dosa or fry it in oil to make lentil fritters (similar to vada).
- For dosa: I take a part of it out and dilute the batter to a dosa/pancake consistency.
- For fritters: Add chopped onions and drop a spoon full into an appam pan or ebelskiver pan.
3 cups moong dal, split
1 cup rice flour
4 green chillies (or to taste)
1 tsp coarsely chopped ginger
Water as required
Salt to taste
- Soak moong dal for 3-4 hours.
- Grind the moong dal with green chillies and ginger to a smooth paste. Add just enough water to facilitate the grinding process.
- Add the rice flour to this mixture. Mix well by hand or in the food processor.
- For dosa, dilute the batter with enough water to get a pancake/dosa batter consistency.
- Take a ladle full of the batter and spread it into a thin circle on a hot griddle.
- Drizzle a few drops of oil along the edges. Let it cook till the bottom browns.
- Flip, cook for another 30 seconds or so.
- Remove it on to a plate.
- Serve with chutney and yogurt.