Name: Moong Dal Dosa
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Indian
Ingredients: 1 cup split yellow moong dal (soaked for 2–3 hours); 1/4 cup rice flour; 1 green chili (optional); 1-inch piece of ginger; 1/2 teaspoon cumin seeds; Salt to taste; Water as needed; 2 tablespoons chopped cilantro; Oil or ghee for cooking

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Moong Dal Dosa is a crispy, high-protein Indian crepe made with soaked yellow moong dal, spices, and herbs—no fermentation or overnight prep required. It’s a nutritious and quick option for breakfast, brunch, or a light meal. The batter comes together in minutes and cooks beautifully golden on a hot skillet.

Moong Dal Dosa

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup split yellow moong dal (soaked for 2–3 hours)

¼ cup rice flour

1 green chili (optional)

1-inch piece of ginger

½ teaspoon cumin seeds

Salt to taste

Water as needed

2 tablespoons chopped cilantro

Oil or ghee for cooking

Directions

I start by draining the soaked moong dal and blending it with green chili, ginger, cumin seeds, and just enough water to make a smooth, pourable batter—similar to pancake batter.

Then, I transfer the batter to a mixing bowl and stir in the rice flour, salt, and fresh cilantro.

I heat a nonstick or cast-iron skillet over medium heat and lightly grease it with oil or ghee.

Pouring a ladleful of batter into the center, I quickly spread it out in a circular motion to form a thin dosa.

I drizzle a few drops of oil around the edges and cook until the underside turns golden and crisp.

If I want both sides crispy, I flip it and cook for another 30 seconds.

I serve it hot—my favorite pairings are coconut chutney, mint chutney, or a bowl of warm sambar.

Servings and timing

Servings: Makes about 4 dosas

Prep Time: 5 minutes (plus 2–3 hours soaking)

Cooking Time: 15 minutes

Total Time: 20 minutes (active)

Calories: Approximately 140 kcal per dosa

Variations

Add vegetables: I sometimes add finely grated carrots, spinach, or onions to the batter for extra nutrition and texture.

Spice it up: A pinch of turmeric or crushed black pepper can enhance the flavor.

Make it cheesy: For a fusion twist, I sprinkle a little shredded vegan or dairy cheese while cooking the dosa.

Use whole spices: Instead of blending cumin, I sometimes add them whole for a toasty crunch.

Stuff it: Fill with a spicy potato or paneer filling for a heartier meal.

Storage/Reheating

I prefer making these fresh, but if I have leftovers:

Storage: I store leftover batter in an airtight container in the fridge for up to 2 days. Stir before using.

Reheating dosas: If already cooked, I reheat them on a hot skillet to crisp them up again—no microwave here, it softens them.

Freezing: I don’t recommend freezing the dosas, but the batter can be frozen for up to a month.

FAQs

What type of moong dal should I use?

I always use split yellow moong dal (also called moong dal dhuli). It’s quick to soak and gives the dosa a soft yet crispy texture.

Can I skip the rice flour?

Yes, but the rice flour helps add crispiness. If I skip it, the dosa turns out softer and less crisp.

Do I need to ferment the batter?

No fermentation is needed, which is why I love this recipe—it’s truly instant and perfect for a quick fix.

Can I make this dosa oil-free?

Technically yes, especially on a nonstick pan, but I find that a few drops of oil really enhance the crisp texture and flavor.

What chutney goes best with this?

Coconut chutney is my top choice, but mint-cilantro chutney or tomato-onion chutney also pair beautifully.

Conclusion

Moong Dal Dosa is my anytime fix for a light, nourishing, and flavorful meal without any fuss. It’s quick, flexible, and always satisfying whether I’m making it for breakfast or a simple dinner. I hope it becomes a favorite in your kitchen too.

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Moong Dal Dosa

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Author: Cheryl
Total Time: 20 minutes (active)
Yield: 4 dosas
Diet: Vegan

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Description

Moong Dal Dosa is a crispy, high-protein Indian crepe made with yellow moong dal, spices, and herbs. It's a quick, gluten-free, and vegan dish that requires no fermentation—perfect for a nutritious breakfast or light meal.

Instructions

Drain the soaked moong dal and blend it with green chili, ginger, cumin seeds, and enough water to form a smooth, pourable batter.
Transfer the batter to a bowl and mix in rice flour, salt, and chopped cilantro.
Heat a nonstick or cast-iron skillet over medium heat and lightly grease with oil or ghee.
Pour a ladleful of batter onto the center of the pan and quickly spread it in a circular motion to form a thin crepe.
Drizzle a few drops of oil around the edges and cook until the bottom is golden and crisp.
Flip and cook the other side for 30 seconds if desired.
Serve hot with coconut chutney, mint chutney, or sambar.