Pasi Paruppu Dosai – Payatham Paruppu Dosai – Moong Dal Dosa Recipe

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This is a very easy recipe for preparing dosa with moong dal. The moong dal / payatham paruppu in the recipe makes the dosa’s very light and easy to digest and they are very tasty too. Here is how to do moong dal dosas. Wash the idli rice / parboiled rice in water until the water runs clear. Set aside. Wash the moong dal and fenugreek seeds. Soak them in water for 3-4 hours. You can soak them over night too.

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Drain the water from the dal and rice. Grind the dal and rice mixture with half a cup of water to a very fine paste. You can grind them together. Do not add too much water while grinding. The batter wont ferment well. Transfer the ground mixture to a bowl. Add in a teaspoon of salt, mix well and cover the bowl with a lid.

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Let it ferment for 10-12 hours. After fermenting, mix the batter well. Thin the batter with water till it reaches pouring consistency. It should be a thin batter and should fall off effortlessly from the ladle.

pasi-paruppu-dosai-payatham-paruppu-dosai-moong-dal-dosai-water

Heat the dosa griddle until medium hot. Add 1/3 cup batter and swirl to completely cover dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute. Loosen the edges of the dosa with a steel spatula. Flip the dosa. Cook for 15-20 seconds on the other side. Remove dosa from the griddle and repeat with remaining batter.

Serve hot with  Coconut chutney,  Red Chutney or Tomato Chutney.

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If you feel that the batter is thick or your dosas or not coming out well, try to add little water and dilute the batter. But add very little water at a time. If there is one dosa pan that is really worth it, then its gotta be the Lodge cast iron Dosa Griddle.
Click here to buy! Lodge Logic Pre-Seasoned Cast Iron Tawa Pan – 10.5-Inch. I love it very much and have had it for more than a decade now. Its a cast iron skillet and cast iron dosa pan is the only way to go for crisp dosas.

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pasi-paruppu-dosai-payatham-paruppu-dosai

Pasi Paruppu Dosai – Payatham Paruppu Dosai – Moong Dal Dosa Recipe

Pasi Paruppu Dosai / Payatham Paruppu Dosai Recipe. How to prepare Indian Moong Dal Dosa – Tamilnadu Style.

  • Total Time: 12 hours 10 mins
  • Yield: 20 dosas 1x

Ingredients

Scale
  • 1 Cup Idli Rice / Parboiled Rice
  • 1/3 cup Split Yellow Moong Dal / Payatham Paruppu
  • 1/8 teaspoon fenugreek seeds
  • 1 teaspoon salt
  • 2 tablespoon oil for the griddle to cook dosas

Instructions

  1. Wash the idli rice / parboiled rice in water until the water runs clear. Set aside. Wash the moong dal and fenugreek seeds. Soak them in water for 3-4 hours.
  2. Drain the water from the dal and rice. Grind the dal and rice mixture with half a cup of water to a very fine paste. Transfer the ground mixture to a bowl. Add in a teaspoon of salt, mix well and cover the bowl with a lid.
  3. Let it ferment for 10-12 hours. After fermenting, mix the batter well. Thin the batter with water till it reaches pouring consistency. It should be a thin batter and should fall off effortlessly from the ladle.
  4. Heat the dosa griddle until medium hot. Add 1/3 cup batter and swirl to completely cover dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute. Loosen the edges of the dosa with a steel spatula. Flip the dosa. Cook for 15-20 seconds on the other side. Remove dosa from the griddle and repeat with remaining batter.
  5. Serve with chutney.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 12 hours
  • Cook Time: 10 mins
  • Category: Dosa
  • Cuisine: Tamilnadu

pasi-dosa

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