Stuffed Whole Moong Dal Dosa

Name: Stuffed Whole Moong Dal Dosa
Cuisine: Indian
Ingredients: 1 cup Whole Green Moong Dal; 1 1/2 Inch Ginger; 3 Green Chillies; 1 Sprig Curry Leaves; 1/2 cup Water (For Grinding); 1 tsp Salt; 1/4 tsp Black Pepper Powder; 3/4 tsp Coriander Powder; 1/2 tsp Cumin Powder; 2 tbsp Desiccated Coconut Powder/Fresh Coconut; as needed Coconut Oil or Ghee (For Making the Dosa); 200 gms Paneer; 2 onions (Finely Chopped); 2 tbsp Coriander Leaves (Chopped); as per taste Kashmiri Red Chilli Powder (As per taste); as per taste Salt to Taste; 1/2 Coconut (Slightly Roasted); 1/4 cup roasted Gram; 1 Sprig Curry Leaves; 1 Inch Ginger; 4 Green Chillies; 1/2 tsp Tamarind Paste; As per requirement Coriander Leaves (Small Bunch); as per taste Salt; 3/4 cup Water (Or as per desired consistency); 1 tbsp Oil; 1 tsp Mustard Seeds; 1 tsp Urad Dal; 2 Dried Red Chilli; 2 Green Chilli (Optional)

Rosalyn John @rosalyn_kitchen227

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Breakfast is the most important meal of the day. It should be healthy and filling so as to avoid unhealthy snacking throughout the day. This
Stuffed Whole Moong Dal Dosa served with South Indian Style Coconut Coriander Chutney can be enjoyed for breakfast as well as evening snack. This Healthy, Protein and Fiber rich vegetarian breakfast will keep you full until lunch. This recipe is easy and can be made quickly with less oil. Hence a good weight loss recipe. The stuffing used is paneer (cottage cheese), finely chopped onions and coriander leaves along-with red chilli powder and salt. This Dosa is a blend of nutrients, taste and flavor and can be enjoyed with any chutney of your choice.

#toc3
#breakfastrecipes
#nutritiousrecipes
#weightlossrecipes
#rosalyn_kitchen

Rosalyn John @rosalyn_kitchen227

#toc3
#breakfastrecipes
#nutritiousrecipes
#weightlossrecipes
#rosalyn_kitchen

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Ingredients

1 cupWhole Green Moong Dal
1 1/2 InchGinger
3Green Chillies
1 SprigCurry Leaves
1/2 cupWater (For Grinding)
1 tspSalt
1/4 tspBlack Pepper Powder
3/4 tspCoriander Powder
1/2 tspCumin Powder
2 tbspDesiccated Coconut Powder/Fresh Coconut
as neededCoconut Oil or Ghee (For Making the Dosa)
200 gmsPaneer
2onions (Finely Chopped)
2 tbspCoriander Leaves (Chopped)
as per tasteKashmiri Red Chilli Powder (As per taste)
as per tasteSalt to Taste
For Coconut Coriander Chutney:
1/2Coconut (Slightly Roasted)
1/4 cuproasted Gram
1 SprigCurry Leaves
1 InchGinger
4Green Chillies
1/2 tspTamarind Paste
As per requirementCoriander Leaves (Small Bunch)
as per tasteSalt
3/4 cupWater (Or as per desired consistency)
Tempering for Chutney:
1 tbspOil
1 tspMustard Seeds
1 tspUrad Dal
2Dried Red Chilli
2Green Chilli (Optional)
1 SprigCurry Leaves

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Steps

1

Firstly, wash and soak whole moong dal overnight for about 7 to 8 hours.
2

The moong dal is well soaked. Transfer it to a grinder. To it, add ginger, green chillies, curry leaves and water and grind to a paste.
3

Transfer the ground paste to a large mixing bowl. To it, add salt, black pepper powder, coriander powder and cumin powder alongwith little water and mix until well combined. Also add desiccated coconut or fresh coconut to the paste and mix well. If the batter is thick, add some more water to it and mix well.
4

Keep the ingredients for the stuffing ready.
5

Heat a dosa pan. Apply some oil to the pan. Sprinkle little water and wipe the pan. Now the pan is ready to make dosas.
6

Keeping the flame on low, spread a spoonful of the batter. Add coconut oil around the edges. Cook on medium flame. When the sides leave, flip over and cook on the other side too. Lightly press so that it cooks well. Now again flip. Lower the flame and add the stuffing ingredients ie. paneer, onions, coriander leaves and a pinch of kashmiri red chilli powder and salt. Press the stuffing lightly. Roll it and remove on to a plate. Or remove the dosa on plate and roll it.
7

Tasty and Healthy Stuffed Whole Moong Dal Dosa is ready. Serve it with chutney of your choice.
8

For South Indian Style Coconut Coriander Chutney, In a grinder, add slightly roasted coconut pieces, roasted gram, ginger, green chillies, curry leaves, coriander leaves, tamarind paste, salt and water and grind to a smooth paste.
9

Transfer the chutney into a bowl.
10

Tempering for the chutney: In a small tadka pan, heat oil. Add mustard seeds and allow it to crackle. Add urad dal and fry until light golden. Add green chilli, red chilli and curry leaves. Pour the tadka over the chutney and mix it well.