1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
Soak the moong for about 4 hours; discard all water, rinse and drain the water again.
Using a food processor or blender, grind the moong with yogurt, garlic, onion, cilantro, jalapeño, and 1⁄2 cup of water to make a thin batter.
Pour into a mixing bowl; egg white, salt, cumin and coriander powder, and 1⁄4 cup of water. Mix well to get consistency of pancake batter. If it is still thick, adjust by adding the remaining water.
In a non-stick medium sized frying pan, over medium high heat, evenly spray cooking spray for 2 seconds. Pour approximately 1⁄4 of the moong batter or 2 oz. and swirl around the pan for an even layer.
Cook 3-4 minutes each side and when flipping over, spray another 2 seconds of cooking oil spray. Dossa should be golden brown when done.
Repeat the same process to make 12 dosas.
Transfer to serving plate and enjoy!
4 servings
3
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content