Moong Dal Dosa with Peanut Chutney

Meal Items

Moong Dal Dosa* with Peanut Chutney


For Moong Dal:
50 g Moong Dal washed and soaked
1 small piece Ginger
1/2 Green Chilli

For Peanut Chutney:
30g Peanut
3 Curry leaves
1/2 tsp Oil (within daily quota)


For Moong Dal: Soak Moong Dal Overnight. Grind it until smooth with ginger and green chili. Add salt to taste. Smear oil on a non-stick pan, smear 1 ladle of the batter, cook until crispy on both sides.

For Peanut Chutney: Method: Stir Fry peanut with curry leaves in 1/2 tsp oil. Grind to a fine paste.