High Protein Moong Dal Dosa
Elevate your breakfast or snack game with this *High Protein Moong Dal Dosa*, a nutritious twist on the traditional South Indian crepe. Packed with yellow moong dal, raw rice, and a hint of urad dal, this high-protein dosa is naturally gluten-free and irresistibly delicious. The batter is infused with aromatic ingredients like cumin seeds, green chili, grated ginger, and fresh coriander, giving every bite a burst of flavor. Fermented overnight for a healthy dose of probiotics, this dosa turns delightfully crispy on the skillet, making it a perfect pair with coconut chutney or tangy sambar. Whether you're seeking a low-fat, protein-rich meal or a tasty way to use pantry staples, this easy-to-make recipe is sure to become a wholesome favorite!
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Recipe Information
Ingredients
- 1 cup Yellow moong dal
- 0.5 cup Raw rice
- 2 tablespoons Split urad dal
- 0.5 teaspoon Fenugreek seeds
- 1 teaspoon Salt
- 1.5 cups Water
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 finely chopped Green chili
- 1 inch piece, grated Ginger
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Rinse the yellow moong dal, raw rice, and split urad dal under cold water until the water runs clear.
In a large bowl, soak the combined dals and rice with fenugreek seeds in ample water for at least 4 hours or overnight.
Drain the water from the soaked ingredients and transfer to a blender.
Add 1.5 cups of water gradually while blending to form a smooth and thick batter.
Transfer the batter to a bowl and mix in salt. Cover and allow the batter to ferment in a warm place for about 8 hours or overnight. The batter should slightly increase in volume after fermentation.
Stir in the cumin seeds, chopped green chili, grated ginger, and chopped coriander leaves into the fermented batter.
Heat a non-stick or cast-iron skillet on medium-high heat. Lightly grease with oil using a small piece of cloth or paper towel.
Pour a ladleful of the batter onto the center of the skillet and gently spread it outward in a circular motion to form a thin dosa.
Drizzle a few drops of oil around the edges and on top of the dosa. Cook until the bottom is golden brown and crisp, about 2-3 minutes.
Flip the dosa carefully and cook for an additional 1-2 minutes on the other side.
Remove from the skillet and serve hot. Repeat the process with the remaining batter. Serve the dosas with chutney or sambar of your choice.
Nutrition Facts
Calories |
1378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2425 mg | 105% | |
| Total Carbohydrate | 210.6 g | 77% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 1.2 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 2967 mg | 63% | |
*The % Daily Value 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.
