Recipe for Misal Masala Dosa
Misal is an extremely popular snack or breakfast item in Maharashtrian menus. Puneri and Kolhapuri Misal are especially well known, where the usal is made using sprouted moth beans or dried peas. It has a spicy gravy and toppings like raw onions, crispy farsan. In this case, since the misal is a filling in the dosa, it is a modified dry version.
Masala Dosa is one of the most loved dishes at local eateries in Bangalore. Places like Brahmin’s Coffee Bar, Vidhyarthi Bhavan and CTR are iconic for masala dosa.
This recipe is a fusion between Misal and Masala Dosa
It makes this dish healthier- low cal, richer in protein and fiber, as the traditional potato filling is swapped with moong sprouts that are known for their many health properties – they are rich in iron, vitamin C, potassium and folic acid. While they are an incomplete source of protein, when combined with rice (in the dosa), you get all 9 essential amino acids. One cup of moong sprouts is just 30 calories and a cup of cooked moong provides 2.5 grams of protein.
Recipe for Misal Masala Dosa
Makes 6 masala dosas
- Soak the Tata I-Shakti green moong in lots of water for hours.
- Drain and keep in a sieve or tie in a muslin cloth and keep in a warm place for hours until you see the sprouts.
- Keep refrigerated until use. The sprouting process may take longer time in cold weather and it is faster in hot humid weather.
How to sprout green Mung /moong beans
Making the Misal and dosa
- Pressure cook the sprouted moong with water, ½ tsp salt for 1 whistle. Switch off and once cooker is cooled, drain and remove into a bowl and keep aside. You can reserve this water to add to any other dishes. You can even boil the sprouted moong on stove top until parboiled, drain and use in the recipe.
- Heat oil in a deep heavy bottomed kadai. Add cumin seeds.
- Once they splutter add the ginger garlic paste and finely chopped onions. Saute on medium flame for 5-6 minutes until the onions are softened and the ginger-garlic is cooked through.
- Add the tomatoes, ½ tsp salt and stir well to mix.
- Cover and cook on low flame until onions are mushy.
- Add the spice powders, salt, cooked sprouts and gently stir together. Do not mash the sprouts.
- Garnish with fresh coconut, some of the red chilli-garlic chutney powder and keep aside.
- Heat a non stick tava, with a few drops of oil rubbed with a kitchen towel. Once the tava is medium hot, pour a big ladle of batter in the center and quickly move in circles outwards. Drizzle oil along the edges and cook for 1 minute until crisp and golden brown. Flip over and cook the other side for 30 seconds.
- Remove onto a plate. Sprinkle the red chilli-garlic chutney powder, place 3-4 tbsp of sprouted moong misal and fold over. Serve hot as it is or with a choice of chutney.
For homemade dosa batter: Soak 2 cups raw rice and ¾ cup Tata I-Shakti udad dal+ 1 tsp fenugreek seeds separately in two containers for 6-8 hours. Drain and grind each separately and mix in a large bowl. Add salt, mix and keep covered in a warm place for 8-10 hours until fermented.
Do check out the other vegetarian/vegan / gluten-free protein-rich Tata I-Shakti lentil recipes in this series: