How to make Mla Dosa - An unusual combination this - moong dosa stuffed with upma.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Whole green grams (sabut moong) (साबुत मूंग), kolam rice (कोलम चावल)

Cuisine : Andhra

Course : Snacks and Starters

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Mla Dosa Recipe Card

Mla Dosa

The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

For more recipes related to Mla Dosa checkout Steamed Moong Cheela, Moong Dal Waffle, Moong Dal Uttapam, Moong Dal Pancake . You can also find more Snacks and Starters recipes like Noodle Wrap, Crispy Pickled Sandwich, Thai Lollypop, Spinach And Cheese Rolls.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mla Dosa Recipe

  • Whole green grams (sabut moong) soaked 1 cup

  • kolam rice soaked 2 tablespoons

  • Green chillies broken 2-3

  • Curry leaves 7-8

  • Ginger chopped 1 inch piece

  • Salt to taste

  • For Upma

  • Semolina (rawa/suji) 3/4 cup

  • Oil 2 tablespoons

  • Mustard seeds 1/4 teaspoon

  • Curry leaves 7-8

  • Split black gram skinless (dhuli urad dal) 1 tablespoon

  • Asafoetida 1/4 teaspoon

  • Cumin seeds 1/4


Step 1

Grind moong and rice with little water. Add green chillies, curry leaves and ginger and grind to a coarse paste.

Step 2

Transfer into a bowl, add water to adjust consistency. Add salt and mix well and set aside.

Step 3

For upma, heat oil in a non stick pan. Chop onion roughly. Add mustard seeds, asafoetida, cumin seeds, urad dal, curry leaves and onion to the pan and sauté till fragrant.

Step 4

Add semolina and sauté for 2 minutes.Heat a non sticktawa, pour a ladle full of batter to 4-inch diameter dosa.

Step 5

Add 1 ½ cups hot water and salt to rawa and mix well and let it cook till done.Turn over the dosa, put some upma on one side, fold the other side over.Serve hot.