Moong Palak Dosa

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This recipe was a desperate cry for finding something gluten free which is NOT rice or Poha. We have been trying to stay gluten free as it is helping me immensely with my migraines. Sometimes eating gluten free poses this challenge when you are trying to eat Indian. Usually when we think gluten free in Indian food we immediately think about Rice or Poha or Ragi but I was super tired of eating them. I wanted something with lentils & started to browse the good old YouTube. There were many videos on cheela or dosa made with Besan (Chickpea Flour) or Moong Dal but none of them had any green veggies in it. So I decided to mix it up a little bit.


This recipe is super simple & can be made easily for breakfast or lunch or dinner. This turns into a dosa so obviously you can dress it up or down as you feel. Add onions. Add potato masala. Opportunities are endless. 

What I used

  • 1 cup split moong daal (washed & soaked in warm water for around 1 hour or so)
  • 2 - 3 cups Baby spinach
  • Salt to taste
  • Water to grind the mixture & then make dosa batter
  • Cast iron dosa pan
  • Oil to cook the dosa
Process
  • In a grinder (I have the Indian style grinder), add the soaked moong dal + spinach + wee bit water
  • Grind on the lowest possible speed till the all the spinach leaves have been ground
  • Once ground, take the mixture out --> Add salt --> Add water to make the batter flowy (like dosa batter).
  • To make dosa, heat the cast iron dosa pan on medium heat
  • When hot, wipe the pan with wet towel or tissue
  • Add a ladle full of dosa batter & in round motion, make the dosa
  • Sprinkle oil all over & let the dosa cook
  • Since we have added spinach, the dosa won't stay crunchy for long period so I suggest too eat quickly.
  • Enjoy with chutney & sambhar or just with diced onions

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