What if ingredients of poha can be used to make crispy and mouth watering dosa. Feeling confused but yes you can make crispy, flavourful dosa in the morning. This fusion dosa recipe combines poha and moong dal to form a super-healthy breakfast option. The batter of this dosa recipe doesn’t require fermentation but a soaking time of around 1.5hrs.
Soaking time: 1 hour 30 minutes
Preparation Time: 10 mins
Cooking Time: 40 mins
Total Time: 2 hours 20 minutes
Makes 12 dosas
For Poha Yellow Moong Dal Dosa
1 cup thick beaten rice (jada poha)
3/4 cup yellow moong dal (split yellow gram) , washed and drained
1 tsp fenugreek (methi) seeds
1/2 cup grated coconut
1 tsp finely chopped green chillies
1/2 tsp finely chopped ginger (adrak)
1/4 cup finely chopped coriander (dhania)
1/2 tsp cumin seeds (jeera)
Salt to taste
Ghee for cooking
For Serving The Poha Yellow Moong Dal Dosa
Combine the poha, yellow moong dal and fenugreek seeds in enough water in a deep bowl and soak it for 1 hour 30 minutes. Drain well.
Blend in a mixer along with coconut and 1 cup of water till smooth.
Transfer the mixture into a deep bowl, add all the other ingredients and mix well.
Heat a non-stick tava (griddle), sprinkle a little water on the tava (griddle) and wipe it off gently using a cloth.
Pour a ladleful of the batter on it and spread it in a circular motion.
Smear a little ghee over it and along the edges and cook on a medium flame till the dosa turns brown in colour.
Turn over and cook again till the other side gets cooked as well.
Fold over to make a semi-circle or a roll.
Repeat with the remaining batter to make 11 more dosas.
Serve immediately with coconut chutney and sambar.