Whole30 Moong Dal Dosa
Elevate your clean-eating routine with this flavorful Whole30 Moong Dal Dosa recipe, a healthy twist on the traditional South Indian staple. Made with protein-rich yellow moong dal, this gluten-free and vegan recipe is infused with aromatic cumin seeds, vibrant turmeric, and a hint of heat from green chilies. The addition of fresh cilantro brings a refreshing depth of flavor, while coconut oil ensures crispy, golden perfection. Perfect for breakfast, lunch, or dinner, these thin and savory crepes are not only easy to prepare but also compliant with Whole30 guidelines, making them a guilt-free, satisfying option. Serve them hot with coconut chutney or a Whole30-friendly vegetable curry for an irresistible meal that’s nutritious and delicious.
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Recipe Information
Ingredients
- 1 cup Yellow moong dal
- 1.5 cups Water
- 0.5 teaspoon Salt
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Ground turmeric
- 1 small, finely chopped Green chili
- 2 tablespoons, finely chopped Fresh cilantro
- 1 tablespoon Coconut oil
Instructions
Rinse the yellow moong dal thoroughly under running water. Soak it in a bowl with enough water to cover it for at least 4 hours or overnight.
Drain the soaked dal and transfer it to a blender. Add 1.5 cups of water and blend until you obtain a smooth batter. The batter should be of pouring consistency, similar to pancake batter.
Pour the batter into a large mixing bowl. Add salt, cumin seeds, ground turmeric, chopped green chili, and finely chopped cilantro. Mix well until all ingredients are well incorporated.
Heat a non-stick skillet or dosa tawa over medium heat. Lightly grease with a small amount of coconut oil using a brush or a paper towel.
Once the skillet is hot, pour a ladleful of the batter in the center. Use the back of the ladle to spread the batter in a circular motion, starting from the center and moving outward to form a thin layer.
Drizzle a few drops of coconut oil around the edges of the dosa. Cook for about 2 to 3 minutes or until the edges start to lift and the base turns a light golden brown.
Flip the dosa using a spatula, and cook the other side for an additional 1 to 2 minutes until both sides are cooked through and golden.
Serve hot with a side of coconut chutney or a Whole30-approved vegetable curry. Repeat the process with the remaining batter, stirring the batter occasionally before making each dosa.
Nutrition Facts
Calories |
833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 121.9 g | 44% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 0.6 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2607 mg | 55% | |
*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.
