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Moong Dal Dosa and Cheesy Bombs | Castella Cast Iron

Moong Dal Dosa and Cheesy Bombs | Castella Cast Iron

by SUNCASA HOME in Recipes

We all have those days where we crave something comforting and traditional, like a crispy dosa. But then we might also want something indulgent like a cheese-filled snack. What if one healthy batter could give you the best of both worlds? 

Let’s dive into how you can master these two distinct dishes using one simple batter and the power of SUNCASA Castella. 

Ingredients: 

Moong Dal Batter

  • Moong Dal (Yellow Split Gram): 1 cup (Note: It will double to about 2 cups after soaking)
  • Cumin Seeds: 1 tsp
  • Green Chillies: 2 (adjust for spice preference)
  • Garlic: 6 cloves
  • Ginger: ½ inch piece
  • Water: ½ cup (adjust to get a smooth, pouring consistency)
  • Salt: To taste 

Cheesy Bombs (Appe)

  • Cheese: Small mozzarella cubes
  • Oil: For greasing the appe pan

Crispy Dosa 

How to make: 

Preparing the Batter

1. Soak: Wash the moong dal thoroughly and soak it in water overnight, or for at least 3 hours. We used the FESTA Insulated casserole for this. This softens the lentils and makes them easier to digest.

2. Blend: Drain the water. Add the soaked dal to a blender along with the cumin seeds, green chillies, garlic, and ginger.
3. Grind: Add about ½ cup of water and grind everything into a smooth, fine batter. The consistency should be similar to a pancake batter, not too runny, not too thick. Add salt to taste and mix well.


    Cheesy Moong Dal Bombs

    1. Heat the Pan: Place your SUNCASA Cast Iron Castella Appe Pan on medium heat. Add a few drops of oil into each hollow cavity.

    2. Pour Base Layer: Once the pan is hot, pour a spoonful of batter into each cavity, filling it only halfway.

    3    . Add the Surprise: Place a small cube of mozzarella cheese into the center of the wet batter in each cavity.

    4. Cover: Pour a little more batter on top to cover the cheese completely.

    5. Cook and Flip: Let them cook for 2-3 minutes until the bottom is golden brown. Using a skewer or a small spoon, gently flip each bomb over.

    6. Finish: Cook for another 2 minutes until the other side is golden and the cheese inside has melted. Serve hot for that satisfying cheese pull! 
     

    Crispy Moong Dal Dosa

    1. Prep the Tawa: Heat your cast iron dosa tawa on medium-high heat. Drizzle a little oil and wipe it with a tissue or a cut onion to season the surface.

    2. Spread: Pour a ladleful of the batter into the center of the tawa. Using the back of the ladle, spread the batter in a circular motion, moving outward to form a thin, large circle.

    3. Season: Drizzle a teaspoon of ghee or coconut oil around the edges and on top of the dosa.

    4. Add Flavor: Sprinkle a generous amount of Podi (gunpowder masala) over the dosa. Place a scoop of aloo masala in the center.

    5. Crisp Up: Let it cook until the base turns golden brown and crispy. You’ll see the edges starting to lift off the tawa naturally.

    6. Fold and Serve: Fold the dosa over the filling and remove from heat. Serve immediately with fresh coconut chutney.
     
    Unlike chemically coated non-stick pans that wear out, cast iron gets better with age. It enriches your food with iron, holds heat longer to save fuel, and provides a natural non-stick surface that makes flipping dosas and appe effortless. By investing in high-quality pieces like the Castella Dosa Tawa and Appe Pan, you aren't just buying cookware; you're upgrading your lifestyle to be healthier and more sustainable.

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