Moong Dal Dosa, Cheela
Moong Dal Dosa, also known as “cheela” or “puda, is a thin, crisp pancake made from any one of a variety of batters. Moong dal dosa is a convenient substitute, quick & easy to prepare than the traditional dosa. Traditional dosas are made with fermented urad dal and rice.
- 1 cup washed moong dal
- 1 chopped green chili
- 1/4 inch piece of ginger chopped
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 6 tbsp oil
Wash the dal, changing the water several times until it appears clear. Soak dal in four cups of water for at least four hours.
- Drain the water. Blend the dal with green chile and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
- Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
- Place a non-stick- skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
- Pour ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
- When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the puda using a flat spatula.
- Press the dosa lightly with the spatula all around to assure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.Repeat for the remaining dosas.
Serving suggestion: Serve dosa folded with Aloo Masala For Dosa or Jeera Aloo you can fold with your favorite cheese. You can also serve with Samber or with yogurt.
Learn How To Make Moong Dal Dosa With Moong Dal - Manjula’s Kitchen
Dosa is a popular south indian delicacy which looks like a crepe. It's like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghum Dosa, whole wheat dosa. This preparation is using moong dal and is a bread based gluten free breakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.Preparing Moong Dal:
Embarking on the enticing journey of crafting moong dal dosa, initiate by meticulously washing the moong dal, repeating the water-changing ritual to ensure absolute clarity. Immerse the dal in four cups of water, allowing it to soak for a minimum of four hours, cultivating a soft and pliable texture essential for the success of this revered moong dal dosa recipe. The thorough soaking not only aids in the dosa's consistency but also serves as a testament to the meticulousness ingrained in the recipes of moong dal dosa.Blending Moong Dal Batter:
Upon draining the soaked moong dal, transition to the blending phase, where precision is key. Combine the dal with green chile and ginger, gradually introducing water to achieve a seamlessly smooth batter. Be mindful that the proportion of water directly impacts the final texture, a crucial detail in the nuanced art of dosa recipe with moong dal. This harmonious blending process transforms the moong dal into a versatile canvas, ready to absorb the flavours and nuances that define this iconic dish.Seasoning the Batter:
Elevate the moong dal batter to a symphony of flavours by introducing salt and cumin seeds. Adjust the water content with care, ensuring the batter attains the consistency reminiscent of pancake batter, a vital characteristic in the sought-after recipes of moong dal dosa. This seasoning process not only imparts depth to the batter but also plays a pivotal role in shaping the distinct taste profile that defines moong dal dosa recipe.Heating the Skillet:
Transitioning to the cooking phase, heat a non-stick skillet over medium-high heat, a critical step in the dosa-making process. The sizzle of water droplets confirms the skillet's readiness, setting the stage for the dosa's journey from batter to a crisp delicacy. This well-calibrated heat not only ensures the dosa's optimum texture but also encapsulates the essence of precision embedded in the moong dal dosa recipe.Pouring and Spreading the Batter:
With the skillet primed, gracefully pour ½ cup of the moong dal batter onto the heated surface. Employing the back of a spoon, skillfully spread the batter in a spiral motion, originating from the centre and expanding to a symmetrical seven-inch diameter. This meticulous spreading ritual is not merely a technicality but an artful dance that defines the visual appeal and thickness of the moong dal dosa, showcasing the intricacies of dosa recipe with moong dal.Cooking and Flipping the Dosa:
As the batter begins to dry, introduce a teaspoon of oil, spreading it delicately over the dosa's surface. After a brief interlude, execute a precise flip using a flat spatula, revealing the golden-brown underside. Gently press the dosa to ensure uniform cooking, turning it two to three times. This vigilant cooking process guarantees a crisp finish and a tantalising aroma, embodying the essence of moong dal dosa recipe.Repeating the Dosa-Making Ritual:
The final act involves replicating the dosa-making ritual for the remaining batter, ensuring a consistent outcome. Reiterate the process of pouring, spreading, cooking, and flipping until each moong dal dosa mirrors the perfection achieved in the initial creation. This dedicated repetition encapsulates the spirit of tradition and craftsmanship ingrained in the recipes of moong dal dosa, culminating in a batch of savoury, golden delights awaiting appreciation in all their flavorful glory.Comments
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Arefa
August 25, 2018 at 6:12 amManjula how should I make moong dal flour ,(the yellow moong)
girlgonewife
November 24, 2017 at 10:10 pmI never had this until my mother in law made it and ever since i am a fan and kept exploring more about it. Love the way you make recipes look so simple and easy to make. :*
Mandy
October 16, 2016 at 9:00 pmHi! Manjula
I have been teaching myself indian cooking for about 3 years now I have used so many of your recipies and they came out so good thank you
Manjula Jain
October 16, 2016 at 11:46 pmMandy, Thank you
Jayashri chitre
April 6, 2016 at 3:18 amManjulaji,
Can i make this dosas of sprouted Moong?
I follow your recipes, its wonderful.
Manjula Jain
April 6, 2016 at 11:04 pmJayashri chitre, yes it will be good
Reetika
April 23, 2015 at 8:54 amHello Aunty
I simply love your recipes.
I just wanted to ask if I can use mung daal flour directly instead of soaking daal and then grinding it?
Please let me know.
Thanks alot
Manjula Jain
April 24, 2015 at 9:38 pmReetika, it is not the same but it will work soak dal flour for about an hour
kritika agrawal
September 11, 2014 at 2:43 amyour recepies are amazing
my mother made kathi rolls n they were fabulous
plz upload more tasty n yummy stuffs..
thnx
Dr Tanu Malhotra
March 3, 2014 at 1:10 amThanks for these lovely and easy to prepare receipes especially when our kids hate eating dal -roti daily.They are great for a change in menu.
mitali
December 23, 2013 at 4:39 amwhich moong are these../??
green moong or yellow moong dal..??
Manjula Jain
December 23, 2013 at 8:48 ammitali,
Yellow moong dal
Mung Bean Dosa - Mymsn5 Today
January 28, 2013 at 12:58 pm[…] recipe for mung bean (moong dal) dosa […]
latha
November 6, 2012 at 6:41 amvery crispy dosa. madam shall we add raw rice to this in equal propsition what is your opinion
karishma
June 27, 2012 at 12:36 amMy moon dal dosa does not turn crispy y?
.
vijay
August 18, 2012 at 3:29 pmAdd more oil. Make sure batter is not too thick.
vijay
August 26, 2012 at 10:17 pmAlso make sure you add less water when you blend. In fact water is not needed. This will ensure that the batter is smooth.
When you heat the tawa, make sure it is hot and not warm. I use 5 on GE hob. if it is not hot, it will not be crispy. If it is too hot, it will either become black or not cook on the other side.
karishma
June 27, 2012 at 12:35 amI have tried making moon dal do as with yellow n green split moon dal as well but they never turn crispy,what could b reason.
anamni
September 27, 2011 at 7:30 amthis has been my all time favorite breakfast…but i prefer adding little garlic ,ginger and a couple of cloves while grinding the moong daal.it gives an amazing flavour.while serving..i generally use finely chopped onions,tomatoes,green chilly and coriander along with crushed paneer.this goes awesome with sweet and sour mint chutney.
PriyaS
August 13, 2011 at 12:04 pmThank you so much for this recipe!!!
For health reasons we have had to go on south Beach Diet, and for the first two weeks can have no flours or grains. This recipe is a wonderful and healthy way to eat breakfast on the days we eat vegan. I make it with your chutney and my husband loves it.
I do make one substitute, I don’t add green chili; I add about 1/4 cup shredded mooli. It is still spicy, but with the awesome taste of the radish. My mother serves it with yogurt and sugar so you can offset the spicy with the cool and sweet.
Shilpi K
August 13, 2011 at 6:16 amDear Aunty,
Can this dosa be made with moong daal powder? I have the moong daal, but instead of soaking it for 4 hours in water, would it be quicker to use the powder? Will it come out with the same result? Thank you!
Manjula Jain
August 13, 2011 at 9:48 amShilpi,
You can use the moong dal powder it is ok, texture is different but make sure let the batter sit for half an hour before you make dosa.
preeti prasad
July 10, 2011 at 2:43 amdear manjula aunty ji….
thanks for yur all receipes…..amazing its like homely environment.I learn lots of things from yur site again thanks a lot aunty……
Sharjith N
February 27, 2011 at 12:42 pmAn excellent food for diabetics – sans the potato masala stuffing. Mung dal has a low glycemic index and keeps the rise in blood glucose levels slow and steady. It is also extremely filling. An excellent substitute for the regular rice dosas – for a hearty breakfast without having to worry about the glucose spikes. Goes very well with sambar and/or coconut chutney! Thanks a lot for the recipe of the great dish!
Chef Kevin
February 18, 2011 at 5:03 pmDear Manjula,
I tried the moong dal dosa with cheese for a quick meal this evening, and they turned out wonderfully! Your videos are both charming and instructional – they make the recipe work.
Keep up the great cooking – you will make an Indian cook out of an Irish chef yet!
meenakshi
February 1, 2011 at 7:00 amHello Aunty,
Can we make the same with Toor Dal?
Thanks.
mamta
October 28, 2010 at 10:21 pmDear Manjula ji.
Thank you for your excellent recipes. I organized a dinner for 14 people in my house and the menu was all from your kitchen. I must say, everybody enjoyed the food thoroughly.Thanks to you
Jaya
October 10, 2010 at 4:21 pmThis is a great recipe for dosa. Thanks so much!
Vips
August 13, 2010 at 6:13 amHello Manjulaji
I have a rather basic question. When I pour batter on centre of the pan and try to spread it to make a round shape I always get it wrong. Can you please explain the technique. My batter either sticks to the laddle or the dosa gets cooked too fast on the sides.
Manjula Jain
August 13, 2010 at 9:21 amVips,
Add few more spoons of water to the batter.
hi manjula
July 11, 2010 at 11:33 amhi
i want to no recipe for chocolate coconut roll
poonam
June 28, 2010 at 10:13 pmhello aunty,
even i bought this measuring cups but it seems dat my cups are small than ur having…………..please help me out
Hetal
June 28, 2010 at 2:16 amHi manjula ji,
your receipes are ssooo nice…. i tried some of them…and they all turned so well…
thanks a lot….and keep putting new receipes also….
Jacquelyn Javier
June 8, 2010 at 10:52 amExcellent piece, this is very similar to a site that I have. Please check it out sometime and feel free to leave me a comenet on it and tell me what you think. I’m always looking for feedback.
BHAVANA
April 21, 2010 at 3:56 pmHi! Manjula,
I tried your cabbage kofta . Turned out so… yumi.. My husband does not like koftas but this one was so delicious that he requested me to keep on our regular dinner manu.
Your recipes are so simple and delicious.
I am so glad I found you.
Thanks
Bhavana Patel
Bina Patel
March 30, 2010 at 1:38 pmHi Manuja Aunty,
My mother in law , does not eat urad dal at all, moong Dal dosa are a good substitute to the regular dosa. I was wondering, does the same batter help me prepare idli out of it, and also can i make dahi wadas and mendu wadas out of the moon dal.
Please let me know, if that works out!!
teseline
March 27, 2010 at 4:46 pmManjula aunty,
Your recepies are really great. I have just made the moong dal dosas and they were really great. I doubled the amount of moong dal and other ing so that I can make it for my tiffin to work. The batter won’t get spoilt if I kept it in the fridge for a week.
Manjula Jain
March 28, 2010 at 11:03 amHi Teseline,
The batter won’t get spoilt if you keep in the fridge for a week.
Shweta
March 19, 2010 at 1:21 amHello aunti ji,
I tried this moong dal dosa and in first attempt it was unexpectedly good.
thanks for thsi receipe 🙂
Brunda
February 23, 2010 at 8:02 amI tried it for dinner today and it came out quite well. My husband was not able to make out the difference between a normal dosa. Thanks very much for the recipe.
AZA
January 24, 2010 at 7:58 amI made these today for lunch and they turned out fantastic! Except I made them too thick becouse I was worried that they would break when I turn them.Silly me, next time Im gonna make it Manjula’s way…:).Thanks
Nisha
December 11, 2009 at 4:07 pmIm confused – is this yellow moong dal or green moong? Sorry am a newbie!
Manjula Jain
December 11, 2009 at 4:23 pmHi Nisha,
Yello moong dal.
Nisha
December 15, 2009 at 5:36 pmHi Manjula aunty
I made these dosas yesterday and they turned out FABULOUS. My first attempt at any dosa and I could even make them round and crisp like yours – all thanks to your video. The proportions were perfect except I doubled the ginger and added 5-6 green chillies..Thank you aunty 🙂
LovetoCook
November 5, 2009 at 9:46 amManjuladi, These were delicious. I tried some variations by adding a little yoghurt and lemon juice to the batter. Thank you for your recipes.
Passionate cook
October 31, 2009 at 10:57 pmHi Manjula aunty,
I tried making these and it was lovely….. also tried the same with green gram and that was lovely too……. maybe u could come up with a better recipe with the green gram….
sara
October 24, 2009 at 3:53 amHi Manjula i’m so happy to find you ,i’m looking for long time one site like yours thanks
Cherry
September 27, 2009 at 6:01 pmOh my goodness, these are fantastic. I have had moong dal dosa at a vegetarian restaurant in Austin, TX that I loved, but these are even better and so easy to make. Thank you so much for the video. I would never have been able to conceive of the the process without seeing it. I’m going to make these at least once a week for breakfast in the cold weather for my kids. YUM!!!!
Jayasri
September 26, 2009 at 11:55 amthese dosas are called pesarattu in Andhra…my dad loves them.
Vik Duggal
September 22, 2009 at 8:04 pmMy wife and I are here in B. Aires and have found a place on Santa Fe Avenue in Recoleta that has all the daals you might be interested in. Our difficulty is finding the spices!
If I remember the name, I will write it, but a place does exist.
Bhavika
September 21, 2009 at 10:58 amHello Aunty,
I made Moong dal dosa but with slight variation.
I soaked half cup of rice for 4 hours and 1 cup of yellow mung dal and then grinded as with cumin seeds, green chillies, red chillies and salt.
Then made dosa with this batter..The rice version dosa is much more crispier and tastier.Thanks for the recipe.
Jane
September 7, 2009 at 2:52 amHi,
Thanks so much for sharing this wonderful recipe. The dosa came out perfect the very first time, I couldn’t believe it!
Keep up the good work.
Jane
Rananita
August 30, 2009 at 9:04 pmYes i have tried it …. its really tasty and easy too …. thanks to manjula di .. the problem i faced only in this is to fold the dosa.
vandana
August 28, 2009 at 2:03 pmvery useful link
smita srivastava
August 12, 2009 at 8:12 amHello aunty !!
I’m a kids food stylist , i have linked your Moong dal dosa post in my blog. pl go thru my blog wud love to hear ur expert comments…..
littlefoodjunction.blogspot.com/
Regards
Smita srivastava
Sonali
August 6, 2009 at 8:19 amBut I think for this recipe you would need split green lentils, these are light yellow in color, the green chaff is removed by processing. Best bet would be an Indian grocery store 🙂
-Sonali
reshma
August 5, 2009 at 11:56 pmHELLO, ANTY
DOSA I LOVE INSHALLAH I WL TRY THIS RECIPE MY DAUGHTER WLL LOVE IT
IM IN JEDDHA(K.S.A) HW RU ANTY,PLZZ DO TEACH US HW TO MAKE PLANECAKE
BYE TAKE CARE
Monica
August 4, 2009 at 2:46 pmhi
from where have u got this tawa. pls. guide.
thanks
Christine
July 24, 2009 at 7:48 amAunty, where do I get moong Dal Beans? Can I get it at regular grocery store like Wal-mart? What is the name in English?
Is it Green Beans? Let me know….aunty…I’d like to try this recipe. Thank you
Manjula Jain
July 24, 2009 at 9:43 amHi Christine, In english also its known Moong and you can find this in any Indian grocery store.
Jaya
July 24, 2009 at 3:32 pmWal-mart does not sell this lentil. If you are not near an Indian grocery store, many health/natural food stores may carry it.
It can be spelled either “moong” or “mung”.
Sonali
August 6, 2009 at 8:14 amHi,
I have seen these in Walmart as well as Kroger. Look for “whole green lentils”. That’s the whole (green) moong daal. And split green lentils would be the moong daal used for khichadi or halwa.
-Sonali
Laura
September 21, 2009 at 6:23 pmAunty-ji, I´m from Argentina and there is only one Indian grocery store i know and its quite far from home. I couldnt find these lentils by that name and tried the recipe with regular (brown) lentils and the results were not good. Now i found a natural food shop that sells another type of lentils called “Turkish lentils” or “Asian lentils” that are of a pale orange colour and are much softer. Do you think these would be ok to try to make dosas? Thanks in advance for your answer, God bless you, your recipes are great.
Jaya
September 22, 2009 at 4:29 pmI’m surprised the Indian store didn’t have these lentils because they are very common in Indian cooking. They can be spelled “moong” or “mung”, but the pronounciation is the same. Check back or call backt to the store and ask for an Indian employee who should know what moong daal (daal is Hindi for lentils) is.
Laurakis
September 24, 2009 at 8:04 amyes, the indian store has them but its too far from home and couldnt find them in other stores. sorry if i didnt explain myself correctly. thanks for your kind reply.
Banerjee
September 17, 2015 at 12:46 amPale orange dal is masoor dal . May not click in this recipe. The shop may have run out of moong dal as it is a very popular dal. Dal means lentil.
Susan
July 20, 2009 at 10:31 amHello Manjula,
I have loved your website and especially the videos. I am a vegetarian and have celiac disease, your recipes fit my diet and give me a delicious way to enjoy bread-like foods. This dosa is much quicker and easier than any other dosa I’ve tried and tastes so very good. Thanks so much!!!
Erle
June 1, 2009 at 12:45 pmCAN YOU ALSO PROVIDE THE RECIPE FOR THE COCONUT CHUTNEY THAT NORMALLY GOES WITH THIS DOSA?
Sushma
May 29, 2009 at 3:44 amHello Manjula Aunty,
Today, i tried out this recipe. It came out really nice. My husband liked it. Thanks a lot.
Sushma
Sumit
May 15, 2009 at 2:35 amNamaste Manjulaji,
I have made this recipe several times now and each time it came out really nice. I try to change the filling now and then. I made it once with bell peppers instead of potatoes, it was quite nice.
I wanted to ask you whether we can store the dal batter and ifso how should it be stored and for how long can it be stored?
Sumit
Manjula Jain
May 15, 2009 at 7:52 pmHi Sumit, Dal batter can be refregerated for about four days.
Aish
May 14, 2009 at 5:38 amHey !!
it’s been soo long.. for your Mango ice cream………. can you pls tell me when you will put up on the web ??
nina
May 13, 2009 at 11:16 pmhey manjula my dosa didn’t come at all. all the batter stuck to my pan/skillet. please reply for could be the reason. all by bater was sticking to itself and once i put it on everything would sizzle a lot. please help me as iam gonna try them again and they are my fav.
thanks
Jaya
May 14, 2009 at 6:14 amThe problem is the pan. Either use a good quality non-stick pan or make sure the pan you’re using (if it’s not a non-stick) is properly “seasoned”. Some pans just don’t work well for things like dosa batter and the batter sticks no matter what you try to do.
I now always use non-stick pans for my dosas. Keep in mind that the non-stick surface wears away with time, so use a newer one. Hope this helps.
nina
May 20, 2009 at 11:36 amthanks jaya they came out perfect with new pan :)))))
manjula thanks a lot. i love all ur recipes. thanks to u a lot
Jaya
May 20, 2009 at 1:37 pmGlad it worked !
artem
April 27, 2009 at 3:39 amDear Manjula, how big is your “cup”? 200 or 250?
Jaya
April 27, 2009 at 7:46 amIn the US, one cup is 250ml.
ShylaChetan
March 25, 2009 at 1:32 pmHello Manjula,
I tried this Moong daal dosa, it came out really good. Thanks for the recipe.
Shyla
Swaram
March 11, 2009 at 8:57 amVery nice n tasty recipe! Everyone loved it 🙂
Sutapa Sau
February 26, 2009 at 10:49 amHi manjula Di,
Today i prepared this Dosa.It came so nicely.I followed the direction what u said.Everybody in my family likes this dosa.Thanks for wonderful receipe.
sutapa
SJ
February 2, 2009 at 11:36 pmHi Manjula masi,
Can U please show how to make SABUDANA KHICHADI for fast?
Thaks.
Likes2Eat
December 19, 2008 at 10:25 amHi Manjula Auntie,
It looks like you’re using the split yellow moong dal. The only kind of Moong Dal I have at home is the whole one, can I use that or should I go buy the split one?
Looks yummy!
Jaya
November 15, 2008 at 12:12 pmYes, a tava will work.
Onkar
November 15, 2008 at 6:51 amHi.
Can I Use A Tavha to Cook DO-SA on?
Onkar
Jaya
June 30, 2008 at 7:01 pmManjula Aunty,
When I saw in the finer print that these are actually Cheela I got excited as I know this dish as breakfast cheela in U.P.
My mother-in-law also adds in things like tiny dices of potato and shredded carrots into the mxture before frying.
Maybe you could consider adding Cheela to the main title.
I cook mine to be softer (personal preference) like a thin pancake.
Lipi
June 26, 2008 at 1:49 pmI made the moong dal dosa today,they came out very nice.It is a very innovative idea.It is a great recipe for diabetic people.Do post more healthy recipes.
Thanks and keep up the good work.
michelle
June 8, 2008 at 2:51 pmi think it looks really good. i havn’t tried it yet, but im excited.
deepika
June 5, 2008 at 11:16 amhey thanks subbu! ill try this. thanks 🙂
subbu
May 23, 2008 at 5:34 amif dosa’s should not stick to the tava , cut an onion into half, and rub that on the tava before each dosa… 🙂
deepika
May 13, 2008 at 5:28 amhi manjula mam.
very nice looking tasty crispy thin dosas. but… mine dosent come so thin.if i spread too much it sticks in the tava.even in non stick tava it sticks.do u have any tips for this?so tht it dosent stick and comes out neatly.
Annie Sanjay
April 29, 2008 at 7:09 pmDear Aunty Manjula,
This dosa turned out very good. My 3 yr old daughter is a big fan of dosa and its always so tedious to make the usual dosa. This Moog Dhall Dosa is so easy and I can make it whenever I want. Thank you for this fabulous recipe!
Nages Sieslack
April 22, 2008 at 2:59 pmHello Manjula,
I stumbled upon your cooking live lesson on YouTube by chance. It is 23:49pm and I am fantasising about your Moongdhal Dosa. My toddler son (who still cannot speak) is going thank you tomorrow at lunchtime with a big smile and a mouthful. I just wanted to tell you that it is an absolute brilliant idea to teach people to cook nutritious vegetarian food “live”. Keep up the fantastic job! I am going to recommend your website to family and friends in Germany.
Kind regards,
Nages
Manjula Jain
April 8, 2008 at 8:51 amI am very sure this will work.
Tarun
April 8, 2008 at 12:01 amI want to know instead of soaking the dal for four hours, can we grind the dal straightway in the dry grinder and then mix it with water and again grind the batter in wet grinder. Sometimes you just think of preparing the dosas in the dinner and there is no time for soaking the dal
Manjula Jain
March 31, 2008 at 8:47 pmHello Pankaj yes you can add some urad dal or even chana dal but keep more moong dal
Carol
March 30, 2008 at 9:56 amAunty
Thank you for your recipes. I tried the chapati roti and it came out perfect.
Gob Bless You.
Carol
PANKAJ
March 30, 2008 at 5:21 amCan I add urad dal in moong dal.
give me a answer in yes or no or why?
abhimanyu
March 27, 2008 at 12:42 ami have make bangali rasgullas but it’s not too soft.
please give me suggestions to make rasgullas soft.
shruti
March 14, 2008 at 7:40 pmhello manjulaji
Your recipes are great !
I love cooking myself and I learned so many things that I didn’t know before
thanks again.
shruti.
Sheetal
March 12, 2008 at 1:47 amHello Manjulaji,
Thank you for all the nice recipes you……….especially it is LOT easier when one sees the videos. Your recipes are much simpler and easier to cook. Also thank you for this wonderful recipe of “Moong Dal Dosa”. Do keep on posting more healthy recipes.
Thank you again.
Sheetal