Moong Dal Dosa Recipe Swasthi S Recipes

Coconut chutney, tomato chutney, coconut pudina chutney, tomato pickle, mango pickle are some of our favorite choices to serve with these.

Moong Dal Dosa

These instant version of Moong Dal Dosa are inspired from the traditional Andhra Pesarattu that uses whole green gram aka mung beans and spices. But this instant version is made with skinned and split lentils so they really don’t require a long soak. Every time the laziness kicks in I resort to these as I don’t need to plan or prepare ahead. Rinse lentils, soak for 10 mins, grind, spread the batter and cook. Tada! Crispy, flavorful, healthy and delicious breakfast is ready. Over the past 2 years, these dosas are more often on our menu, not only for the ease of making but also because they are healthy. They are gluten-free and vegan (if you cook them in oil). I first shared this recipe almost 10 years ago with low spice levels to make it kids’ friendly. Over the years, nothing changed in this recipe except for the spice levels which makes them more flavorful and tasty. Sometimes I add chopped onions, grated carrots, green chilies and coriander leaves for the topping. This time I have not used. I have the details in the pro tips section. More Instant dosa recipes Oats dosaInstant wheat dosaRagi dosaChana dosa

How to Make Moong Dal Dosa (Stepwise Photos)

I made 2x recipe so you will see double the ingredients.

Preparation

Add 1 cup moong dal to a large bowl and rinse them well at least thrice. Drain the water completely.
Pour fresh water and soak for 15 to 20 mins. If your lentils are old, you may use warm water to soak.
Drain the water and rinse them well.
Add them to a blender/ grinder along with ¾ inch peeled ginger, ½ teaspoon salt, 1 green chili, ¾ to 1 teaspoon cumin seeds, 2 dried red chilies (optional) and 1 cup water. Note that if you soak the lentils longer, you will need lesser water. You may start with half cup water.
Grind to a smooth batter. Scrape the sides and blend again to get it thick yet of pouring & spreading consistency. I had to add another 4 tablespoons water to bring to the consistency.
The consistency has to be similar to that of dosa batter. Here is a picture of the same.

Make Moong Dal Dosa

If using a cast iron pan, heat it well. Drizzle few drops of oil and spread it with a cut onion or kitchen tissues. Let the pan become very hot, then sprinkle some water. The water should sizzle, meaning the pan is hot enough. Wipe off the water with tissues. Reduce the heat to low. If using non-stick pan, heat it well until hot. The pan has to be hot but not too hot.
Stir the batter in the bowl and pour a laddle full of batter in the center of the pan. It is important for the pan to be medium hot and not very hot else you won’t be able to spread the batter.
Spread it to a thin round dosa with the base of the laddle.
Drizzle little ghee around the edges of moong dal dosa and let it fry on a medium high flame until golden and crisp. When the dosa is cooked, you will see the sides leave the pan on their own.
Turn the dosa to the other side and toast for a min or 2.
Turn it back and fry on a low heat for a minute so it turns crispy. Fold it with a spatula and remove to serving plate. To make the next dosa, your pan should be medium hot and not very hot else the batter with get stuck and won’t let you spread. So it is important to cook the previous dosa on a low heat the last 1 to 2 mins. Serve moong dal dosa hot with Ginger chutney, Ginger pickle or Coconut chutney.