Moong Dal Dosa
Transform your breakfast or snack routine with the wholesome goodness of Moong Dal Dosa, a nutritious and easy-to-make South Indian-style crepe bursting with flavor. Crafted from soaked green moong dal and a hint of raw rice, this recipe is naturally gluten-free and packed with protein, making it a guilt-free indulgence for health-conscious foodies. Seasoned with fresh ginger, green chilies, and cumin seeds, the batter is blended into a silky-smooth consistency, delivering delicate yet dynamic flavors in every bite. Crisp and golden, these dosas pair beautifully with coconut chutney, tangy tomato chutney, or comforting sambar, ensuring a satisfying meal any time of the day. Quick to prepare and irresistibly delicious, Moong Dal Dosa is perfect for breakfast, brunch, or even a light dinner. Keywords: Moong Dal Dosa recipe, healthy dosa, gluten-free dosa, protein-rich crepes, South Indian breakfast recipes.
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Recipe Information
Ingredients
- 1 cup green moong dal (whole green gram)
- 2 tablespoons raw rice
- 1 inch piece fresh ginger, roughly chopped
- 2 pieces green chilies, chopped
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 1.5 cups water
- 4 tablespoons vegetable oil or ghee
Instructions
Rinse the 1 cup of green moong dal and 2 tablespoons of raw rice thoroughly under cold water until the water runs clear. Soak them together in enough water for 4 to 6 hours or overnight.
Drain the soaked moong dal and rice. Transfer them to a blender.
Add 1-inch piece of roughly chopped fresh ginger, 2 chopped green chilies, and 1 teaspoon of cumin seeds to the blender.
Pour in 1.5 cups of water and blend everything to a smooth batter. The batter should have a slightly thick and spreadable consistency.
Stir in 1 teaspoon of salt or adjust to taste.
Heat a non-stick skillet or dosa tawa over medium heat and lightly grease it with vegetable oil or ghee using a kitchen towel or a cut onion.
Once hot, pour a ladleful of the dosa batter in the center of the skillet and spread it in a circular motion to form a thin dosa. Drizzle a few drops of oil or ghee around the edges and on top of the dosa.
Cook the dosa until the edges start to lift up and the underside turns golden brown. It should take about 2 to 3 minutes.
Carefully flip the dosa with a spatula and cook the other side for another 1 to 2 minutes until done.
Remove the dosa from the skillet and transfer to a serving plate. Repeat the process with the remaining batter.
Serve hot with coconut chutney, tomato chutney, or a side of sambar.
Nutrition Facts
Calories |
1287 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 149.9 g | 55% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 14.9 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 327 mg | 25% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2685 mg | 57% | |
*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.
