Thursday, April 16, 2015

Moong dal dosa ( split moong-bean crepes);Diabetes Friendly Thursday.




My dear friend from the blogger world, Sonal Gupta has started this wonderful initiative called Diabetes Friendly Thursday( DFT) on her blog simplyvegetarian777. On Thursdays, recipes that are healthy and beneficial for individuals suffering from Diabetes are posted. I applaud her for taking this initiative and would like to contribute to this noble cause. Our body is a reflection of what we put in it. There are many a health conditions that can be prevented/controlled by eating the right kind of food.My today's recipe fits the bill as there are only 3 ingredients in this food and has no carbohydrate in this recipe and is a great way to kick-start the day with protein in the diet.





My kids are vegetarian. I therefore am always on the lookout for ways to get more protein into their diet. Lentils and beans are a great source of protein. On one of the food groups that I belong too on Facebook, Ms. Shymala Kini posted this recipe for moong dal dosa that I found very interesting. The batter has just one main ingredient : moong dal or split moong beans. There is no rice in this batter making the dosa exclusively made up of protein with zero carbs. The best part is that this dosa does not require fermentation. You can grind the batter and make dosas immediately. I now make it quite often  and love it. You could make real crispy crepes or make it soft, whichever way you wish. It is super-simple to make and tastes yum when served with chutney.




Servings:3-4


Ingredients:


Moong dal: 1 cup
Water: 1/2 cup ( may need less) 
Salt: to taste 
Oil: to grease the skillet.

Method:


Soak moong dal in water for 2 hours. Grind it to a fine batter in a blender/mixer or food processor.  The batter should be on the thicker side. Add salt, mix well.




Heat a griddle/ skillet/ tawa on medium heat until hot.

Apply oil on the surface of the skillet. Take a ladleful of batter, pour it on the skillet. Spread the batter thinly  by moving the ladle in concentric circles.

Let the crepe/dosa cook until it can come off cleanly from the tawa. You can apply a little oil to the edges and the center of the dosa. This helps it become crisp and take it off the skillet easily.



Flip the dosa and let it cook for a minute on the other side.


Remove and serve hot with any chutney of your choice.


Moong dal dosa served with coconut-coriander chutney.


Enjoy. I am bringing this amazing dosa to Angie's Fiesta Friday! The wonderful duo of Loretta@ Safari of the mind and Ginger@Ginger and Bread are the co-hosts this week.

Cooking made easy:


If you have leftover batter of dosa or idli, you can store it in the refrigerator to be used the next day. To keep the batter fresh, the next day just throwaway  the separated water that you see on top of the batter and dilute the batter to the desired consistency with some fresh water. This helps prevent the batter from tasting sour the next day.

Tip for healthy living:


Moong dal is skinned dried moong beans. Moong dal therefore is a superfood that is naturally low in fat and high in fiber. It has a low glycemic index and therefore is beneficial to diabetics.

References:

Food for thought:


Men, as well as women , are much oftener led by their hearts than by their understandings. Philip Stanhope