Mushroom Moong Dal Dosas Recipe

Name: Mushroom Moong Dal Dosas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dosas:; 1 cup moong dal (split husked mung beans); 1 teaspoon chili powder; 1 teaspoon minced ginger; 1/2 cup water, or as needed; 1/2 teaspoon salt; 1/2 teaspoon jeera (cumin seeds); Filling:; 3 stalks celery, finely chopped; 1 onion, chopped; 2 cups sliced cremini mushrooms; 1 (10 ounce) package frozen chopped spinach, thawed and drained; 1 yellow bell pepper, chopped; 1 cup frozen peas; 1 cup salsa; 1/2 cup chopped fresh 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 seasoned salt; 1 teaspoon ground cinnamon; 1 teaspoon cumin seeds; 1 teaspoon fennel seeds; 1 cup cottage cheese

Servings: persons

Dosas:
1 cup moong dal (split husked mung beans)
1 teaspoon chili powder
1 teaspoon minced ginger
1/2 cup water, or as needed
1/2 teaspoon salt
1/2 teaspoon jeera (cumin seeds)
Filling:
3 stalks celery, finely chopped
1 onion, chopped
2 cups sliced cremini mushrooms
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 yellow bell pepper, chopped
1 cup frozen peas
1 cup salsa
1/2 cup chopped fresh 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 seasoned salt
1 teaspoon ground cinnamon
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 cup cottage cheese

1
Soak dal in 4 cups of water for at least 4 hours. Drain.
2
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 well combined. Add salt and cumin seeds. Continue blending until dosa batter is the consistency of pancake batter.
3
Saute celery, onions, and 1 tablespoon water in a skillet over medium-high heat until soft. Add mushrooms; cook until shrunk, about 5 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 heat and let filling mixture simmer while making the dosas.
4
Preheat a nonstick skillet over medium-high heat until a drop of water sizzles once it hits the surface. Pour 1/2 cup of batter over the center 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, about 1 minute. Flip and cook until golden brown, about 1 minute more. Repeat with remaining batter.
5
Spoon 3/4 cup of filling down the center of a dosa. Fold 1 side up and flip over so that both sides are tucked under. Repeat with remaining dosas.

255

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Dosas:, 1 cup moong dal (split husked mung beans), 1 teaspoon chili powder, 1 teaspoon minced ginger, and more.

Yes, Mushroom Moong Dal Dosas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Moong Dal Dosas

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