Mung (moong) beans are small, cylindrical beans with a bright green skin. In ayurvedic cooking, they are
used whole or, more commonly, split and hulled. Split and hulled mung beans are small and yellow and
called mung (moong) dhal. You can find Mung Bean in the Asian Indian Store or in International food
section in your grocery store. Mung beans offer 14 gms of protein per cooked cup and a good source
of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and
copper, and are a good source of folate.
This is a very easy to prepare and very nutritious breakfast dish. Good for vegetarians looking for a high
protein food, growing children, pregnant women and people looking for low glycemic diet.
Prepartion Time – 20 minutes
Cooking Time – 25 minutes
Makes – 8 Dosas
Ingredients
Mung Bean(hulled yellow one) – 1 cup
Ginger – 1 inch piece
Green chili – 2 or to taste
Asafoetida – a pinch
Salt – 1 tsp or to taste
Onion – 1 chopped to fine pieces
Water
Oil – 4 tsp
Method
1) Soak mung bean for 3-4 hours.
2) Rinse, drain and add ginger, green chili, asafoetida, salt and just enough water and
grind to a fine paste.
3) To this paste add enough water and chopped onions, this should be slightly thinner
than a pancake batter.
4) Heat a iron griddle and once it is hot go to step 5
5) Take a ladle full of batter and make a circle and pour 1/2 tsp of oil around it, you
can increase the quantity of oil if you want a greasy dosai.
6) Cook on medium heat and once it is well cooked, flip it and cook the other side.
7) Serve hot with sambhar or chutney of our choice.
Friday, June 18, 2010
Mung Bean/Moong Daal Dosai-Crepe
9:38 PM
Sensible Vegetarian
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