Oil-Free Moong Daal Dosa with Paneer stuffing

To prevent your oil-free moong daal dosa from sticking to the pan, ensure you use a good quality non-stick tawa. Preheat the tawa before pouring the batter, and spread it evenly. Cooking on medium heat will also help achieve a golden brown color without sticking.

Yes, this oil-free moong daal dosa recipe is naturally gluten-free as it uses yellow moong daal as the base. Just ensure that any additional ingredients, like paneer or spices, are also gluten-free to maintain dietary compatibility.

If you're looking for a substitute for paneer in the moong daal dosa filling, you can use tofu for a vegan option or cottage cheese for a lighter alternative. Both options will provide a similar texture and flavor profile.

To store leftover moong daal dosa, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. Reheat on a tawa or in a microwave before serving to enjoy them warm.

Moong daal dosa pairs well with a variety of side dishes. You can serve it with coconut chutney, tomato chutney, or a spicy sambar for a complete meal. A side of fresh salad or yogurt can also complement the flavors nicely.