Yellow Split Moong Dal Poha Dosa is a quick and instant Dosas you can make for your breakfast or for any meal.
When it came to Y, I didn’t have any idea on what to do and I simply settled on making Yellow Moong Dal. While I already have different versions of Yellow Moong Dal dosa, I wanted to make sure I have a new recipe to try.
This time I added poha and wanted to see how different it tastes. You will have to make sure you use a well seasoned tawa to get crispy dosas. I made this for a breakfast and it was such an easy dish to assemble quickly for your breakfasts.
Yellow Moong Dal Poha dosa is my choice for Y in the AtoZ Flabread and More, where I am doing AtoZ Dosa Varieties. As I have always felt, the month has almost vanished with us being so focused on cooking and blogging every day that we have reached the penultimate day without even knowing! If you are keen to know what’s Y in AtoZ Indian Flatbread, hop over and check!
A to Z Dosa Varieties
A for Alle Belle
B for Bele Dose
C for Chilro
D for Dhuska
E for Eylanchi
F for Faraali Dosa
G for Ghaaroda
H for Heerekai Dosa
I for ILam Dosai
J for Jini Dosa
K for Kadapa Karam Dosa
L for Lentil Dosa
M for Mushti Dosa
N for Nachni Uttapam
O for Oats Dosa
P for Phanna Doddak
Q for Quinoa Dosa
R for Rava Onion Masala Dosa
S for Surnali Dosa
T for Thavalai Dosa
U for Ulli Karam Dosa with Cheese
W for Watermelon Rind Dosa
X for Xacuti Potato Masala Dosa
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Step by Step Pictures for making Yellow Moong Dal Poha Dosa
Yellow Moong Dal Poha Dosa
For the Batter
1 cup Yellow Moong Dal / split yellow gram
1 /2 cup Beaten Rice / Poha /Fatten Rice
2 tbsp Rice Flour
2 nos Green Chillies
Salt to taste
1/4 cup coriander leaves. finely chopped
Handful Curry Leaves
1 tsp Cumin Seeds
Salt to Taste
How to make Yellow Moong Dal Poha Dosa
Wash and soak the moong dal for 30 mins.
Just before griding, soak the poha and drain right away.
Take the moong dal, poha along with salt and green chilies.
Adding very little water, grind to a smooth paste.
Transfer to a bowl, add finely chopped curry leaves, coriander leaves
Heat a nonstick tawa and pour a ladleful of this batter. Spread well.
Cook on low flame with a lid covered. Cook on both sides and remove when done.
Serve with sambar, or chutney.