Weight Loss: Add Protein To Your Breakfast With This Moong Dal Dosa (Recipe Inside)

What is your comfort food? Is it dosa? May not be for all, but most of you will agree to it. Although this food has its origin in the Southern India, dosa is preferred by people globally. On this note, recently a study by online visibility and marketing analytics company, SEMrush, found that dosa was one of the most searched (top 10) food globally in 2019. Dosa is always termed as a quick fix when you run out of time, especially when you keep the batter ready and stored in fridge. Now imagine, if we add some health factor to this comfort dish! Yes, you hear us! We bring you 'Moong Dal Dosa' that will not only offer you comfort but also nutrition boost to your meal.

Moong dal dosa is also termed as 'Pesara Dosa' or 'Pesarattu' in Telegu. 'Pesara' stands for moong dal and 'Attu' stands for dosa. Unlike the regular dosa that contain urad dal, pesarattu contains moong dal in it. It is generally eaten during breakfast in Andhra Pradesh. As per 'Healing Foods' by DK Publishing House, moong dal is being traditionally used in Chinese and Indian medicine "to keep the body running smoothly due to their detoxifying properties and anti-inflammatory benefits." Moong is known for its high protein content (1 cup moong dal has 49 grams of protein), hence, it helps in weight loss. It is rich in fibre that helps in reducing 'unhealthy' cholesterol under control levels.

Here's The Recipe For Moong Dal Dosa:

Ingredients:

Moong dal- half cup (sprouted)

Rice flour- one-fourth cup

Sooji/rawa- one-fourth cup

Fresh coriander leaves- one tablespoon (finely chopped)

Ginger- one teaspoon (finely chopped)

Onion- half (finely chopped)

Green chilli- one (finely chopped)

Oil/Ghee/Butter

Salt- to taste

Methi/Fenugreek- half teaspoon

Preparation:

Soak moong dal overnight to get them sprouted. The sprouted moong dal is yet more nutritious. Better still, you can just soak the moong dal for three-four hours.

Wash and grind the moong dal.

Add rice flour, rawa and methi and grind once again. Rawa adds crisp to the dosa as the batter is not fermented.

Now, pour the mixture in a bowl and add lukewarm to get an appropriate consistency of the batter.

Finally, add the onion, green chilli, coriander leaves, ginger and salt to the batter and mix it well.

Set a tawa on a medium flame.

Rub some oil/butter/ghee on the tawa evenly.

Take two teaspoon of batter and spread it evenly on the tawa.

Spread some oil and roast it on high flame till it turns golden brown in colour.

When the dosa turns crispy place it on a plate and serve with tomato-garlic chutney, tamarind chutney and coconut chutney.

Now on, whenever you feel like having dosa, try pesarttu or moong dal dosa to give a protein kick to your day!