Moong Dal Dosa with Vegetable and Paneer Filling

Step 1: Soak Moong Dal

Take 2 cups of split yellow moong dal and wash it thoroughly. Soak the washed dal in water for 5-6 hours until it swells and softens.

Step 2: Prepare Dosa Batter

Drain all the water from the soaked moong dal. Transfer the dal to a mixer grinder. Add 2 green chilies, 1.5 inches of ginger, 4 cloves of garlic (optional), a few curry leaves, 1 teaspoon of cumin seeds, and 1 teaspoon of salt. Grind all ingredients into a very fine, smooth paste without adding any water. The texture should be thick and creamy.

Step 3: Prepare Vegetable Filling

Roughly chop purple cabbage, green capsicum, beetroot, and carrot into small pieces. Transfer these chopped vegetables to a chopper and process them until they are very finely minced. Alternatively, finely chop them by hand.

Step 4: Combine Filling Ingredients

Transfer the finely chopped vegetables to a plate. Add a generous amount of fresh chopped coriander leaves and grate approximately 1 cup of paneer over the vegetables. Mix all the filling ingredients thoroughly until well combined.

Step 5: Cook the Dosa

Heat a non-stick tawa or flat pan over medium heat. Lightly grease the tawa with ghee or oil using a brush. Pour two spatulas of the prepared moong dal batter onto the tawa. Gently spread the batter to form a round dosa, keeping it slightly thick rather than very thin.

Step 6: Add Filling and Seasoning

Once the batter is spread, spoon a portion of the vegetable-paneer filling onto the dosa, spreading it evenly over the surface. Sprinkle a pinch of black pepper powder and drizzle about 1 teaspoon of ghee or oil over the filling and around the edges of the dosa.

Step 7: Flip and Fold Dosa

Cook the dosa until the bottom turns golden brown and the edges start to crisp. Carefully flip the dosa to cook the filling side for a minute or two. Once cooked, fold the dosa in half using a spatula.

Step 8: Serve and Repeat

Transfer the hot moong dal dosa to a serving plate. Repeat the process for the remaining batter and filling to make more dosas. Serve immediately with green chutney or your preferred accompaniment.

• This is a very healthy breakfast and can also be served for lunch.

• Ensure the vegetables are chopped very finely for better texture in the dosa.

• If moong dal is unavailable, masoor dal can be used following the same process.

• Other finely chopped vegetables like broccoli or mushrooms can be added to the filling.

• For non-vegetarians, shredded chicken can be used in the filling instead of paneer.

• Tofu can be used as a paneer substitute for a vegan option.