Healthy Moong Dal and Urad Dal Dosa with Chutney

Step 1: Soak the Dals

Take 1 cup of whole moong dal in one bowl and 1 cup of urad dal along with 0.5 tbsp of fenugreek seeds in another bowl. Wash both dals thoroughly 2-3 times with water. Add fresh water to both bowls and let them soak for 7-8 hours.

Step 2: Grind the Dals

After 7-8 hours of soaking, drain the water from the moong dal and grind it into a fine paste in a mixer. Transfer the moong dal paste to a large bowl. Next, drain the water from the urad dal and fenugreek seeds and grind them into a fine paste in the same mixer. Add this paste to the bowl with the moong dal paste.

Step 3: Mix and Ferment the Batter

Combine both ground dals in the large bowl. Using your hand, mix the batter vigorously for about 5 minutes. This helps to incorporate air and aids in fermentation. Cover the bowl and let the batter ferment overnight (approximately 8-12 hours) in a warm place.

Step 4: Prepare Dosa Batter for Cooking

The next morning, the batter should have risen and become light and airy. Add salt to taste and water as required to achieve a pourable dosa consistency. Mix well.

Step 5: Prepare the Chutney

In a mixer grinder, combine grated fresh coconut, roasted peanuts, roasted chana dal, ginger, green chilies, coriander leaves, and salt to taste. Add a little water and grind everything into a smooth paste.

Step 6: Temper the Chutney

Heat 1 tbsp of oil in a small pan. Add mustard seeds and let them splutter. Then add curry leaves, dry red chilies, a pinch of asafoetida, and a pinch of turmeric powder. Sauté for a few seconds until fragrant. Pour this hot tempering over the prepared chutney and mix well.

Step 7: Make the Dosa

Heat a dosa tawa (griddle) on medium-low flame. Lightly grease it with oil. Pour a ladleful of dosa batter onto the center of the tawa and spread it outwards in a circular motion to form a thin dosa. Drizzle a little oil, ghee, or butter around the edges and on top of the dosa. Cook until the edges turn golden brown and crisp, and the dosa easily lifts from the tawa. Fold the dosa in half and remove it from the tawa. Repeat for the remaining batter.

Step 8: Serve

Serve the hot and crispy dosas immediately with the prepared coconut-peanut chutney and sambar (if desired).

• Ensure the dals are soaked for at least 7-8 hours for proper softening and easier grinding.

• Mixing the batter by hand for 5 minutes helps incorporate air, leading to a lighter and better-fermented dosa.

• Fermenting the batter overnight is crucial for the dosa's texture and flavor.

• When spreading the dosa, keep the gas flame low initially to allow even spreading, then increase it to cook until golden brown.

• You can use oil, ghee, or butter to cook the dosa according to your preference.

• Add finely chopped onions or green chilies to the dosa batter for extra flavor.

• Serve with sambar or other chutneys for variety.