Moong Dal Dosa Recipe | Moong Dal Masala Dosa

Name: Moong Dal Dosa | Moong Dal Masala Dosa
Prep time: 10 min
Cook time: 20 min
Total time: 140 min
Ingredients: 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 tsp Jeera; 1½ tsp Salt (adjust to your taste); ¼ cup Ghee ((or oil) ); 2 tbsp Oil; 1 tsp Mustard seeds; few Curry leaves; 1 tsp Split Urad Dal; 1 tsp Split Bengal Gram (Channa Dal / Kadalaparuppu); 1 tsp Ginger (finely chopped); 2 nos Green Chili (finely chopped); 1 tsp Cashews (optional); 1 nos Onion (small ); 4 nos Potato (medium size); 1 tsp Salt (adjust to your taste); 1 pinch Turmeric Powder; 1 tsp Coriander Leaves (finelly chopped)

Healthy, Tasty Dosa which is almost Instant !

Posted on Jan 30th, 2021

by Sowmya Venkatachalam

Categories:

Breakfast Dishes

5 from 2 votes

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.

Prep Time 10 minutes

Cook Time 20 minutes

Soaking Time 2 hours

Total Time 2 hours 20 minutes

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Reading Time: 7 minutes

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.

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. (1/4 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:

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.