Moong Dal kara Dosa / kara Pesalappu Dosa

  Moongdal Dosa(pesara pappu dosa) is a distinct kara dosa variety. Yellow gram(pesara pappu) like other lentils and pulses are good source of protein and dietary fibre. They are low in fat and rich in B complex vitamins, calcium and potassium. It is free from the heaviness and tendency to flatulence, which is associated with other pulses. Its regular use during childhood, pregnancy and lactation helps one to get the required nutrition and promote health.

 
Ingredients

Moong Dal - 3/4 cup.

Raw Rice - 3/4 cup.

jeera - 1/2 tsp.

black pepper - 11/2 tsp[shld be 35 - 40 in number].

curry leaves - 20.
Red chillies - 6.

ginger - 1tsp.[optional]

hing - 3 pinch.

salt - for taste.

coconut - 1/4 cup.

Method

Soak Moong Dal and Raw rice overnight or 3 to 4 hrs.

Preparation

• Grind  jeera, blackpepper,  Redchillies,   curry leaves, ginger,hing,coconut,salt, soaked moong dal and Rawrice together by adding water.
•  consistency should be moderate.
• Now batter is ready.
  
  Note:
  

  • Fermentation is not necessary.
  • pour like normal dosa.
  • As soon as you spread the dosa on tawa, drizzle some oil over it, and cover it with a lid, when one side is cooked, flip the dosa, remove from tawa when both sides are cooked. you can have curd or butter as side dish.