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Home » Recipes » Breakfast Dishes

Moong Dal Dosa Recipe | Moong Dal Masala Dosa

Last Updated On: Jan 30, 2021 by Sowmya Venkatachalam

Moong Dal Dosa Recipe | Yellow Moong Dosa Recipe
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Moong Dal dosa, a protein rich dosa/crepe made with split yellow moong, rice along with green chili, ginger, cumin and salt. This delicious protein rich dosa is almost an instant dosa except for the soaking of dal for 2 hours. We don't need fermentation for this dosa batter. Once we prepare the batter, we can immediately start making dosas. This dosa has a rich flavor of lentils and the ginger-greenehili-cumin adds more flavor to the batter.

We can make moong dal dosa as plain dosa or we can make it masala dosa or podi dosa too. Relish with coconut chutney or tiffin sambar or tomato chutney.

SEE Also : How to make tasty Idli using Moong Dal ?

Table of Contents

Toggle
    • Tips for making Moong Dal Dosa Recipe:
    • Recipe Card for Moong Dal Masala Dosa Recipe:
  • Moong Dal Dosa | Moong Dal Masala Dosa
        • Equipments Needed
    • Ingredients
      • For making Dosa
      • For making Potato Masala
    • Instructions 
      • Preparation
      • Making of Potato Masala
      • Preparing Dosa Dough
      • Cooking dosa
      • Serving Time
    • Video
    • Nutritional Info
    • INSTRUCTIONS WITH STEP BY STEP PICTURES:
      • PREPARATION
      • MAKING OF POTATO MASALA
      • PREPARING DOSA DOUGH
      • COOKING DOSA
      • SERVING TIME

Tips for making Moong Dal Dosa Recipe:

  • Soak moong dal for 1-2 hours. Soaking for more time makes the dosa very soft. So maximum 2 hours is enough.
  • Ratio of rice to dal is 1:4. (¼ cup of Rice : 1 cup of Dal). Rice is optional, but I would recommend to add as this will give crispy finish to the Dosa.
  • Grind moong dal to smooth batter. We need semi-thick batter but with pourable and spreadable consistency. Hence make sure that you don't add too much of water while grinding. Add water little by little and adjust the consistency.
  • Before pouring batter in tawa, make sure the tawa is hot by sprinkling water. Once the tawa is hot reduce the flame to low and cook the dosa in low flame till it is crispy.
  • Once you pour the batter, spread the batter to a thin dosa with back of ladle or with any bowl with flat bottom.
  • Add a teaspoon of ghee on top of the Dosa for a good flavor. If you don't have ghee / avoid ghee then you can very much add cooking oil as well.
  • We can top up the dosa with idli podi, chopped coriander leaves, chopped onions, grated carrot etc.

If you like this Moong Dal Dosa, then you can also try other Dosa Recipes

  • Mysore Masala Dosa - Mysore Masala Dosa Recipe , a very popular dosa variety from the city of Mysore in Karnataka. The main uniqueness in this dosa is the spicy chana dal chutney thats used as a spread for the dosa along with potato masala. A crispy, spicy, yummy Dosa variety!
  • Kal Dosa - Kal Dosa is one the popular soft and spongy dosa variety in TamilNadu. It is slightly thicker than the regular dosa. This staple breakfast recipe is made with Parboiled rice, raw rice, urad dal.
  • Pesarattu Dosa - Pesarattu Dosa is a famous Andhra breakfast dish. It is nothing but the Green gram Dal Dosa. Very light and healthy dish which people of diversity can enjoy! It is usually served with Ginger Chutney.

Recipe Card for Moong Dal Masala Dosa Recipe:

Moong Dal Dosa Recipe | Yellow Moong Dosa Recipe
Pin Recipe

Moong Dal Dosa | Moong Dal Masala Dosa

Course: Breakfast Dishes, Evening Tiffen
Cuisine: Indian, South Indian
Equipments Needed
  • Mixer Grinder
  • Dosa Pan
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Soaking Time: 2 hours hours
Total Time: 2 hours hours 20 minutes minutes
Servings: 8 Dosa
Calories: 137kcal
Author: Sowmya Venkatachalam
Moong Dal Dosa is a tasty and delicious dosa made using yello split moong dal. It's very rich in nutrition and good for health. The dosa batter doesn't require fermentation hence it's almost instant. This can be served with chutney of your choice / Sambar.
Print Recipe

Ingredients

For making Dosa

  • 1 cup Moong dal 1 cup - 250 ml
  • ¼ cup Raw Rice
  • 3 nos Green Chili adjust to your spice level
  • 1 inch Ginger
  • 1 teaspoon Jeera
  • 1½ teaspoon Salt adjust to your taste
  • ¼ cup Ghee (or oil)

For making Potato Masala

  • 2 tablespoon Oil
  • 1 teaspoon Mustard seeds
  • few Curry leaves
  • 1 teaspoon Split Urad Dal
  • 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 teaspoon Ginger finely chopped
  • 2 nos Green Chili finely chopped
  • 1 teaspoon Cashews optional
  • 1 nos Onion small
  • 4 nos Potato medium size
  • 1 teaspoon Salt adjust to your taste
  • 1 pinch Turmeric Powder
  • 1 teaspoon Coriander Leaves finelly chopped

Instructions 

Preparation

  • Take the split yellow moong dal and raw rice in a vessel. Wash it thorougly and add water. Soak it for 1 - 2 hours.

Making of Potato Masala

  • Take the Potatoes in a pressure cooker and pressure cook it for 3 whistles. Once the pressure is completely released, open the cooker and take out the Potatoes. Discard the skin of the Potatoes and mash it roughly. Do not mash it completely, few big pieces of potato will make it more tastier.
  • Heat oil in a pan. Add mustard and allow it to sputter. Then add split urad dal, bengal gram dal and fry till light brown. Next, add chopped green chilli, ginger, curry leaves and saute for few seconds. Optionally you can also add cashews and fry it till its light brown.
  • Now, add the sliced onion along with a pinch of salt and saute the onions till translucent.
  • Add the roughly mashed potatos to the pan and give a mix. Add Salt and Turmeric Powder and mix gently.
  • With this add ¼ cup of water and mix well. Keep the flame in low and allow the mixture to cook for about 5 minutes. Mix gently if required.
  • Finally sprinkle the coriander leaves and remove it from flame. The Potato Masala is ready. Keep it aside.

Preparing Dosa Dough

  • Moong dal and rice are soaking for 2 hours now. Squeeze out water and add the soaked moong dal to mixer jar.
  • Now, add green chili, ginger, cumin seeds and salt to the mixer jar.
  • Grind everything to a smooth batter by adding water little by little. The batter needs be like our regular dosa batter consistency.
  • Pour the ground moong dal batter in a mixing bowl. Set the batter aside.

Cooking dosa

  • Heat a tawa. Check the hotness of tawa by sprinkling water. The water should sizzle. Wipe the tawa with clean cloth or paper towel. Once the tawa is hot, reduce the flame to low.
  • Pour a ladle of batter on the tawa, spread it nicely with a back of a ladle to a thin dosa.
  • Sprinkle chopped coriander leaves. Add a teaspoon of ghee and spread the ghee all over the dosa.
  • Allow the dosa to cook on the top side and then using a flat spatula flatten the dosa nicely.
  • When the dosa becomes crispier, all the corners will slowly rise. Now add 2 tablespoon of potato masala and fold the dosa and take it out of the tawa and place it in a serving plate. 
  • Repeat these steps for the rest of the batter

Serving Time

  • Moong Dal Masala Dosa is now ready. Relish this delicious dosa with coconut chutney or idli milagai podi or sambar and enjoy your dish!

Video

Nutritional Info

Nutrition Facts
Moong Dal Dosa | Moong Dal Masala Dosa
Amount Per Serving (1 Dosa)
Calories 137 Calories from Fat 47
% Daily Value*
Fat 5.2g8%
Sodium 4.3mg0%
Potassium 188mg5%
Carbohydrates 18.1g6%
Fiber 1.2g5%
Protein 4.3g9%
Calcium 11.9mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:

PREPARATION

  • Take the split yellow moong dal and raw rice in a vessel. Wash it thorougly and add water. Soak it for 1 - 2 hours.

MAKING OF POTATO MASALA

  • Take the Potatoes in a pressure cooker and pressure cook it for 3 whistles. Once the pressure is completely released, open the cooker and take out the Potatoes. Discard the skin of the Potatoes and mash it roughly. Do not mash it completely, few big pieces of potato will make it more tastier.

  • Heat oil in a pan. Add mustard and allow it to sputter. Then add split urad dal, bengal gram dal and fry till light brown. Next, add chopped green chilli, ginger, curry leaves and saute for few seconds. Optionally you can also add cashews and fry it till its light brown.

  • Now, add the sliced onion along with a pinch of salt and saute the onions till translucent.

  • Add the roughly mashed potatos to the pan and give a mix. Add Salt and Turmeric Powder and mix gently.

  • With this add ¼ cup of water and mix well. Keep the flame in low and allow the mixture to cook for about 5 minutes. Mix gently if required. Finally sprinkle the coriander leaves and remove it from flame. The Potato Masala is ready. Keep it aside.

PREPARING DOSA DOUGH

  • Moong dal and rice are soaking for 2 hours now. Squeeze out water and add the soaked moong dal to mixer jar. Now, add green chili, ginger, cumin seeds and salt to the mixer jar.

  • Grind everything to a smooth batter by adding water little by little. The batter needs be like our regular dosa batter consistency. Pour the ground moong dal batter in a mixing bowl. Set the batter aside.

COOKING DOSA

  • Heat a tawa. Check the hotness of tawa by sprinkling water. The water should sizzle. Wipe the tawa with clean cloth or paper towel. Once the tawa is hot, reduce the flame to low. Pour a ladle of batter on the tawa, spread it nicely with a back of a ladle to a thin dosa. Sprinkle chopped coriander leaves. Add a teaspoon of ghee and spread the ghee all over the dosa.

  • Allow the dosa to cook on the top side and then using a flat spatula flatten the dosa nicely.  When the dosa becomes crispier, all the corners will slowly rise. Now add 2 tablespoon of potato masala and fold the dosa and take it out of the tawa and place it in a serving plate.

  • Repeat these steps for the rest of the batter. We can try sprinkling idli podi along with coriander leaves and make a podi dosa.

SERVING TIME

  • Moong Dal Masala Dosa is now ready. Relish this delicious dosa with coconut chutney or idli milagai podi or sambar and enjoy your dish!

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About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

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