Here is Peas and Dill Dosa! When greens peas are in then season why won’t you try this out. Also this remains to be Gluten free and protein rich breakfast option. What more, doesn’t take much of fermenting time like regular batter. The catch is to use yellow moong dal as a base to give the crispiness and adding of Dill and Peas not just enhances the taste but texture and nutrition content.
You can use this as a wrap base and add some yum fillings to make it a perfect lunch for kids and yourself as well. I would add some sauted vegetables with some chutney etc and finish everything in a go. You can see I have added some flax seeds powder which doesn’t change the taste but adds to the nutrition. Basically this whole recipe of Peas and Dill Dosa can be used in different formats , all you need is some creativity. Eg, wraps, Pinwheels, Utappams, Steamed, Bread Pakoras etc.
Another interesting part is that incase you are not very fond of Dill, you can replace it with another green like Spinach or Mint however I still found Dill the best. If you are a vegan this recipe again serves your diet plan and that’s why this Peas and Dill Dosa is so good for all.
So like I said this Peas and Dill Dosa recipe is quite good, but before you start experimenting try out the base recipe first. So lets get started with Peas and Dill Dosa here.
Peas and Dill Dosa
Ingredients
- 1 cup Green Peas
- 1/2 cup Chopped Dill Leaves
- 1/2 cup Moong Dal
- 2 tbsp Garlic
- 1 tbsp Ginger
- 1 Green Chilli
- 1 tsp Salt
- 1 tsp Cumin Seeds
- 1 tsp Chat Masala
- 1/2 tsp Garam Masala
- 1 tbsp Oil
- 1 tbsp Flax Seeds Powder
Instructions
Soak yellow moong dal for min 30 mins.
Make a paste of green peas, ginger, garlic, green chilli.
Heat 1 tsp oil and splutter cumin seeds and then pour the peas mixture and cook with some salt, garam masala and chat masala for 5 mins on slow flame.
Add chopped dill leaves into this and cook for few more mins till its all dry and roasted well.
Now add this in a mixer along with moong dal and with some 2 tbsp of water and make a paste. You might have to do this in batches but try to make a fine paste as possible. Add Flax seeds powder into this and mix well.
Heat a dosa pan, smear some oil and then run half onion over the pan. This helps in making a crispy dosa.
Pour 2 tbsp of batter and spread it in form on dosa, this might be little thicker than the regular dosa and sprinkle few drops of oil and let it cook on slow till the sides start coming out by itself.
Flip it over if needed and cook for few seconds before serving it with chutney of choice.