Mushroom Moong Dal Dosas
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"My twist on Indian dosas. The dosas are made from moong dal and does not need to be fermented. The filling is not spicy and not heavy on the Indian spices as I was trying to create an Indian-style recipe to please my dad. He hates curry dishes, but he approved! It is very filling and flavorful. It is a bit time-consuming, but worth the effort! Serve hot with cilantro chutney."
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Ingredients5 h 7 m servings 260 cals
Original recipe yields 6 servings (6 dosas)
- Soak dal in 4 cups of water for at least 4 hours. Drain.
- Combine the soaked dal, 1 teaspoon chili powder, and 1 teaspoon ginger in a blender. Blend, adding 2 to 3 tablespoons water as needed, until well combined. Add salt and cumin seeds. Continue blending until dosa batter is the consistency of pancake batter.
- Saute celery, onions, and 1 tablespoon water in a skillet over medium-high heat until soft. Add mushrooms; cook until shrunk, about 5 minutes. Stir in spinach, yellow bell pepper, and frozen peas. Add salsa, cilantro, lemon juice, garlic, garam masala, coriander, 2 teaspoons chili powder, 2 teaspoons ginger, sea salt, seasoning salt, cinnamon, cumin seeds, and fennel seeds. Add cottage cheese. Reduce heat and let filling mixture simmer while making the dosas.
- Preheat a nonstick skillet over medium-high heat until a drop of water sizzles once it hits the surface. Pour 1/2 cup of batter over the center of the skillet and spread evenly with the back of a spoon. Swirl the spoon outward until dosa is 7 inches in diameter. Cook until dry on top, about 1 minute. Flip and cook until golden brown, about 1 minute more. Repeat with remaining batter.
- Spoon 3/4 cup of filling down the center of a dosa. Fold 1 side up and flip over so that both sides are tucked under. Repeat with remaining dosas.
Per Serving: 260 calories; 3.7 g fat; 41.3 g carbohydrates; 19.6 g protein; 6 mg cholesterol; 1172 mg sodium. Full nutrition