Whole Moong Dal Dosa

Start your day on a wholesome note.

For the batter:

• 1 bowl of whole moong dal (sabut moong)
• 7-8 curry leaves
• 1 small piece of ginger
• 2 green chillies
• 2 tablespoons of desiccated coconut powder
• 1 teaspoon of salt
• 1 teaspoon of cumin and coriander powder
• 1/4 teaspoon of black pepper powder
• Anantya Organic Cold Pressed Coconut Oil, as required
• Water, as required

For the stuffing:

• 1 small bowl of grated paneer (cottage cheese)
• 2 finely chopped onions
• 2 tablespoons of chopped coriander leaves
• Salt, as per taste
• Red chilli powder, as per taste

• Soak the moong dal in water for 7-8 hours.
• After soaking, add the dal into a blender along with 2 tablespoons of water, chilli, ginger and curry leaves. Grind it till it turns into a paste.
• Add 2 tablespoons of water to the batter.
• Add salt, pepper, coconut, cumin and coriander powder to the batter and mix well.
• Heat Anantya Organic Cold Pressed Coconut Oil on a tava over a low flame before spreading the dosa batter evenly.
• Add more oil to the dosa to cook it before flipping it over on medium heat. Make sure both sides of the dosa are cooked.
• Switch back to low heat and start adding the stuffing on the dosa.
• Gently roll the dosa to seal the stuffing in.

Serve with tomato and peanut chutney.