Mung Bean Dosa

Why I Love Mung Bean Dosa

Mung bean dosa is one of my favorite dishes to make and eat. It is not only delicious but also nutritious and satisfying. It keeps me full for a long time and does not make me feel sluggish.

The dosa has a wonderful combination of spices and herbs that give it a lot of flavor and aroma. The coconut chutney adds a touch of sweetness and creaminess that complements the dosa perfectly. I also like to have some Indian buttermilk with it, which is refreshing and cooling.

You can enjoy this dish for breakfast or lunch, depending on your preference. I usually prefer to have it for lunch because I like to have a small breakfast. This recipe makes enough dosa for two people, but you can easily double or triple it if you need to make more. Trust me, you are going to love this dish as much as I do!

Green Mung Bean Dosa with Coconut Chutney

This is a healthy and delicious breakfast dish that is easy to make with simple ingredients. Green mung beans give the dosa a lovely green color and a nutty flavor. The rice adds some crispiness and the spices add some heat and aroma. The coconut chutney is a creamy and refreshing accompaniment that balances the dosa perfectly.

To make this dish, you will need:

• 1 cup of green mung beans
• 1 tablespoon of hand-pound brown rice (or white basmati rice)
• 1 or 2 green or red chilies, depending on your spice preference
• 1 teaspoon of cumin seeds
• 1/2 teaspoon of ajwain (carom seeds)
• Salt and pepper to taste
• A few curry leaves
• A handful of fresh coriander leaves
• Oil for cooking
• Coconut chutney for serving

The night before, soak the green mung beans and the rice in enough water to cover them. In the morning, drain the water and rinse them well.

Transfer them to a blender or a food processor and add the chilies, cumin seeds, ajwain, salt, pepper, curry leaves and coriander leaves. Blend until you get a smooth batter of pouring consistency. You may need to add some water if the batter is too thick.

Heat iron skillet over medium-high heat and grease it lightly with some oil. Pour a ladleful of batter on the skillet and spread it evenly into a thin circle. Cook for a few minutes until bubbles appear on the surface, then flip it over and cook for another minute or two until golden and crisp. Repeat with the remaining batter.

Serve the dosas hot with coconut chutney on the side. Enjoy!