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.
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
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.
Notes
Soaking the dal for at least 2 hours ensures a smooth batter.
Adjust the water for batter consistency—aim for a pourable texture like pancake batter.
Add grated vegetables or spices to customize the dosa.
Leftover batter can be refrigerated for up to 2 days or frozen for up to a month.
Reheat dosas on a skillet for best texture; avoid microwaving.
- Prep Time: 5 minutes (plus 2–3 hours soaking)
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 dosa
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
