Moong Dal Dosa
on Feb 05, 2014, Updated Dec 12, 2023
Moong Dal Dosa is an incredibly healthy version of the regular dosa that we make in India. Do serve it with your favourite bowl of chutney and sambhar. Here is how to make it.
About This Recipe
Moong dal dosa is a South Indian breakfast/snack recipe prepared with moong dal, idli rawa and rice.
It is vegan, gluten free, needs 5 simple ingredients and makes for a healthy breakfast.
It is best served with white coconut chutney and piping hot sambar with a side of filter coffee for a comforting weekday breakfast.
Double or triple the recipe for a bigger crowd.
Ingredients
Moong Dal – This recipe needs dhuli moong dal or yellow moong dal.
Rice – You will need both, raw rice and cooked rice. Addition of cooked rice makes the dosa soft and helps the batter to ferment better.
Methi seeds – Addition of methi seeds in the batter makes the dosa soft and fluffy.
Idli Rawa – Gives the dosa a crisp texture.
How to make Moong Dal Dosa
Soak dal, rawa, raw rice and methi seeds separately in enough water for 3-4 hours.
Drain the water and add all of them in a grinder along with cooked rice.
Grind to make a smooth paste. Use little water if required. Transfer the batter in a big vessel and cover and leave on the kitchen counter for 6-8 hours to ferment.
Once the batter is fermented, add salt and mix well.
Heat a dosa tawa on a griddle. Once the tava is hot, sprinkle some water on it and let it sizzle. Pour 2 ladle of batter in the centre of the taw and spread it towards outside to make a thin dosa. Pour a teaspoon of oil over the dosa and let it cook until nicely browned and crispy.
Flip over and cook for a few more seconds.
Storage Suggestions
Moong dal dosa tastes the best when served fresh, hot and crisp. I will not recommend you to store it and or make it beforehand.
Instead, you can store the dosa batter in an air tight container in the refrigerator for 4-5 days. Use a clean and dry spoon for every use, as it will ensure that the batter lasts longer.
Serving Suggestions
Moong dal dosa is best served with coconut chutney and sambar with a side of South Indian Filter Coffee.
You can also try it with other South Indian chutneys such as peanut coriander chutney, mint coconut chutney, coconut cilantro chutney, onion tomato chutney, Andhra style peanut chutney and green tomato chutney.
Moong Dal Dosa Recipe
Ingredients
- 2 cups Dhuli Moong Dal
- ¼ cup Idli Rawa
- ½ cup Raw Rice
- ¼ teaspoon Methi Seeds
- ¼ cup Cooked Rice
- 2 Salt
Instructions
- Soak dal, rawa, raw rice and methi seeds separately in enough water for 3-4 hours.
- Drain the water and add all of them in a grinder along with cooked rice.
- Grind to make a smooth paste.
- Use little water if required.
- Transfer the batter in a big vessel and cover and leave on the kitchen counter for 6-8 hours to ferment.
- Once the batter is fermented, add salt and mix well.
- Heat a dosa tawa on a griddle.
- Once the tawa is hot, sprinkle some water on it and let it sizzle.
- Pour 2 ladle of batter in the centre of the taw and spread it towards outside to make a thin dosa.
- Pour a teaspoon of oil over the dosa and let it cook until nicely browned and crispy.
- Flip over and cook for a few more seconds.
- Serve hot with any Chutney of your choice.
