Yellow Mosa
Brighten up your breakfast table with the vibrant and healthy Yellow Mosa, a crispy Indian-style pancake made from nutritious yellow moong dal and a splash of rice flour. This gluten-free and protein-packed recipe is infused with the bold flavors of cumin, green chili, and ginger, while fresh coriander and turmeric add layers of earthy warmth. Perfect for busy mornings or light meals, Yellow Mosa is quick to prepare—with just 20 minutes of prep time—and cooks to golden perfection in no time. Serve it hot with creamy coconut chutney, tangy green chutney, or a dollop of yogurt for a satisfying dish that’s bursting with aroma and flavor. Whether you're looking for a vegan-friendly, high-protein breakfast idea or a savory snack, this versatile recipe is sure to become a kitchen favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Yellow moong dal (split yellow lentils)
- 2 tablespoons Rice flour
- 0.5 cup Water
- 1 finely chopped Green chili
- 1 teaspoon, minced Ginger
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon or to taste Salt
- 2 tablespoons, chopped Fresh coriander leaves
- 2 tablespoons (for greasing and frying) Cooking oil
Instructions
Rinse the yellow moong dal under running water until the water runs clear. Soak the dal in water for 2-3 hours or overnight for best results.
Drain the soaked dal completely and transfer it to a blender. Add 0.5 cup of water and blend into a smooth, thick batter. The consistency should resemble pancake batter.
Pour the batter into a mixing bowl. Add rice flour, finely chopped green chili, minced ginger, cumin seeds, turmeric powder, salt, and chopped coriander leaves. Mix everything well to combine. Let the batter rest for 5 minutes.
Heat a non-stick skillet or flat griddle on medium heat. Grease the surface lightly with a few drops of oil.
Spoon a ladleful of batter onto the skillet and spread it evenly in a circular motion to form a thin pancake (like a dosa or crepe).
Drizzle a few drops of oil around the edges of the pancake. Cook it for 2-3 minutes until the bottom turns golden brown and crisp.
Flip the pancake using a spatula and cook the other side for 1-2 minutes until golden spots appear.
Remove the Yellow Mosa from the skillet and transfer it to a serving plate. Repeat the process with the remaining batter, greasing the skillet as needed.
Serve the Yellow Mosa hot with coconut chutney, green chutney, or plain yogurt.
Nutrition Facts
Calories |
1038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 6.8 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 2659 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.
