Mushroom Moong Dal Dosas Best Family Recipes

Tuesday, November 28, 2017

Mushroom Moong Dal Dosas

"My twist on Indian dosas. The dosas are made from moong dal and does no longer want to be fermented. The filling is not highly spiced and now not heavy at the Indian spices as I changed into trying to create an Indian-style recipe to please my dad. He hates curry dishes, but he approved! It may be very filling and flavorful. It is a bit time-ingesting, but really worth the effort! Serve warm with cilantro chutney."

Ingredients :

Dosas:
1 cup moong dal (split husked mung beans)
1 teaspoon chili powder
1 teaspoon minced ginger
half cup water, or as needed
half of teaspoon salt
1/2 teaspoon jeera (cumin seeds)
Filling:
three stalks celery, finely chopped
1 onion, chopped
2 cups sliced cremini mushrooms
1 (10 ounce) bundle frozen chopped spinach, thawed and drained
1 yellow bell pepper, chopped
1 cup frozen peas
1 cup salsa
half cup chopped sparkling cilantro
2 tablespoons lemon juice
2 tablespoons minced garlic
2 tablespoons garam masala
1 tablespoon ground coriander
2 teaspoons chili powder
2 teaspoons minced ginger
1 teaspoon sea salt
1 teaspoon pro salt
1 teaspoon ground cinnamon
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 cup cottage cheese

Instructions :

Prep : 45M	Cook : 6M	Ready in : 5H7M

Soak dal in four cups of water for at the least four hours. Drain.
Combine the soaked dal, 1 teaspoon chili powder, and 1 teaspoon ginger in a blender. Blend, adding 2 to 3 tablespoons water as needed, until nicely combined. Add salt and cumin seeds. Continue mixing until dosa batter is the consistency of pancake batter.
Saute celery, onions, and 1 tablespoon water in a skillet over medium-excessive warmth till tender. Add mushrooms; prepare dinner till shrunk, about five minutes. Stir in spinach, yellow bell pepper, and frozen peas. Add salsa, cilantro, lemon juice, garlic, garam masala, coriander, 2 teaspoons chili powder, 2 teaspoons ginger, sea salt, seasoning salt, cinnamon, cumin seeds, and fennel seeds. Add cottage cheese. Reduce warmth and let filling mixture simmer even as making the dosas.
Preheat a nonstick skillet over medium-excessive heat until a drop of water sizzles as soon as it hits the surface. Pour 1/2 cup of batter over the middle of the skillet and spread evenly with the back of a spoon. Swirl the spoon outward until dosa is 7 inches in diameter. Cook until dry on top, approximately 1 minute. Flip and prepare dinner till golden brown, about 1 minute greater. Repeat with closing batter.
Spoon three/four cup of filling down the middle of a dosa. Fold 1 facet up and flip over in order that each sides are tucked under. Repeat with last dosas.

Notes :

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