To begin making Moong dal Dosa, first we will make the moong dal dosa batter. This batter can be used for making idli as well.

To begin making the Moong Dal Idli and Dosa Recipe, first we will soak the dal and rice.

In a bowl soak the moong dal and the methi seeds together. In another bowl, soak the rice. Soak them for at least 6 hours or overnight.

Once soaked, you can grind them. Into a mixer grinder, add the soaked moong dal and methi seeds. Add little water at a time and grind to make a thick flowing batter.

Transfer the ground moong dal into a large bowl. In the same mixer grinder, add the rice and add just little water at a time and make thick batter. Transfer the rice into the same bowl as the moong dal.

Add the salt and stir well to combine. Cover the bowl and ferment for 8 hours/ overnight. 

Once fermented, give it a stir gently. You can make idli the first day when batter is fresh with air pockets. 

Refrigerate the Moong dal Idli and Dosa batter in an airtight container for 4 to 5 days and use it as required.

The next step is to make the Moong Dal Dosa.

Preheat a tawa over medium heat and pour a ladleful of the moong dal batter on the tava. Spread the batter on the tava in a circular way.

Drizzle ghee around the inside and the outer edges of dosa.

After a few minutes when the top of the dosa starts turning golden brown, flip and cook on the other side for a few seconds. Flip over again and fold the dosa and serve hot.

Serve the Moong Dal Dosa with Tomato Onion chutney, Coconut Chutney & Sambar for a wholesome and delicious breakfast or even a quick weeknight dinner.