Moong Dal Poha Dosa is a very simple and easy recipe of dosa which you can serve with coconut chutney and sambhar for your everyday meals. In this recipe, you have to combine moong dal paste with soaked poha and some seasoning.
This dosa recipe is very instant and quick recipe to make crispy dosas in a few minutes. There is no need of fermentation or grinding process. You can use even soaked green gram or leftover moong dal also for this recipe.
I refer this recipe from Srivalli di blog “Cooking for all Seasons“, she shared this recipe under BM 92 “A to Z Dosa Varieties”.
Some other alternate recipes related to savory pancakes and chillas are Stuffed Moong Dal Chilla, Instant Paneer Chilla, Lauki Kuttu Ke Chille.
Benefits of Yellow Split Gram
Moong Dal is very common ingredient in India, which commonly used in a variety of dishes from dal to khichdi, savory to sweets. Yellow moong dal is refers to moong beans that have been skinned and split, so they are flat, yellow in color and quick cooking lentil. They are easy to digest and comfort food ingredient. This is a great source of protein and dietary fibre, calcium, Vitamin-B complex.
Serving Options:
Sambhar, Coconut Chutney, Coriander Coconut Chutney, Tomato Chutney
Ingredients for Poha Moong Dal Dosa:
1/2 Cup Flattened Rice/ Poha
1 Cup Yellow Split Gram/ Moong Dal
2 Tbsps. Rice Flour
Salt to Taste
2 Green Chilies, Chopped
Few Curry Leaves, Roughly Chopped
1 Tsp. Cumin Seeds
1/4 Cup Onion, Chopped
2 Tbsps. Coriander Leaves, Chopped
Oil for Greasing
How to Make Moong Dal Poha Dosa:
Wash and soak the dal for atleast 30-40 minutes. Wash and soak the flattened rice or poha for 10 minute and Drain it immediately and Keep aside. Combine drained moong dal, poha, salt, green chilies, rice flour in blender and blend it till to smooth consistency. Add little water to adjust the consistency. Transfer the batter into large bowl, Add chopped coriander, chopped onion, cumin seeds, and chopped curries leaves and mix well. Heat the non-stick pan or tawa, spread a ladleful batter over the tawa. Cook on low flame and spread little oil. Cook on both sides and transfer into plate. Serve hot Moong Dal Poha dosai with hot sambhar and tomato or coconut chutney.
Poha Moong Dal Dosa (How to Make Moong Dal Poha Dosai Recipe)
Ingredients
- 1/2 Cup Flattened Rice/ Poha
- 1 Cup Yellow Split Gram/ Moong Dal
- 2 Tbsps. Rice Flour
- Salt to Taste
- 2 Green Chilies, Chopped
- Few Curry Leaves, Roughly Chopped
- 1 Tsp. Cumin Seeds
- 1/4 Cup Onion, Chopped
- 2 Tbsps. Coriander Leaves, Chopped
- Oil for Greasing
Instructions
- Wash and soak the dal for atleast 30-40 minutes.
- Wash and soak the flattened rice or poha for 10 minute and Drain it immediately and Keep aside.
- Combine drained moong dal, poha, salt, green chilies, rice flour in blender and blend it till to smooth consistency. Add little water to adjust the consistency.
- Transfer the batter into large bowl, Add chopped coriander, chopped onion, cumin seeds, and chopped curries leaves and mix well.
- Heat the non-stick pan or tawa, spread a ladleful batter over the tawa.
- Cook on low flame and spread little oil. Cook on both sides and transfer into plate.
- Serve hot Moong Dal Poha dosai with hot sambhar and tomato or coconut chutney.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
Such a crispy and nutritious dosa, moongdal poha dosa looks prefect to have with some spicy chutneys..
Adding poha makes it super soft. I have always made it only with moong dal. Need to add poha too. Good one.
Good one.I should try adding poha to moong dal chila next time.
The dosas look super crisp. And love the color moong dal gives to them. With sambar and chutney this would make a delicious meal.
Oh my, what a crispy and delicious dosa these are. Love that they can be made without any fermentation. I am pinning the recipe to try very soon.
I often make moong dal chilas. Adding poha will make them more crisp. I will surely try this recipe. Thanks for the share.
I make this very often sometimes for breakfast and sometimes for a easy dinner with some chutney..This loos so crispy and it’s nutritious too.
Glad you tried and enjoyed, these dosas look so inviting!
That is a quick dosa to make and it is so crispy. I love no fermentation dosa recipes for weeknight dinners.
The dosa looks lovely with that crispy texture. Should remember to add poha next time when I make moong dosas.
I like Poha very much since my childhood and after reading your recipe i found it really interesting because i know many variety of Poha but this is something that i have heard first time.
this instant dosa recipe looks like a great breakfast for busy mornings and they came out perfectly crispy!