DIETITIAN GEETU
RAMAYANA’S DIET CLINIC
*64* *Moong dal pizza*
- 1 cup split yellow moong dal (or green moong dal for Pesarattu style)
- 1 cup rice (optional for extra crispiness)
- 1–2 green chilies, chopped
- 1-inch piece ginger, grated
- ½ tsp cumin seeds
- 2 dried red chilies (optional)
- Salt to taste
- 1–1¼ cups water (adjust for batter consistency)
- 2 tbsp ghee or oil for cooking
- Optional toppings: chopped onions, coriander leaves, grated carrot
Soak the dal and rice: Rinse moong dal thoroughly and soak for 15–30 minutes (yellow moong dal) or 4–5 hours (green moong dal). If using rice, soak it separately for 2–3 hours
Grind the batter: Drain the soaked dal and rice. In a blender, add dal, rice, ginger, green chilies, cumin seeds, red chilies, salt, and water. Grind to a smooth, thick, pourable consistency. Adjust water as needed
Optional fermentation: For a slightly tangy flavor, you can ferment the batter for 8–10 hours, though instant dosas can be made without fermentation
Heat a non-stick or cast-iron pan over medium heat. Sprinkle a few drops of water to check if it sizzles, then wipe the surface.
Pour a ladleful of batter in the center and spread thinly in a circular motion.
Drizzle ghee or oil around the edges. Cook on medium heat until the edges lift and the dosa turns golden and crisp. Flip and cook for another 1–2 minutes if desired
Fold the dosa and serve immediately. Repeat with remaining batter.
