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Moong Dal Dosa Recipe | Yellow Moong Dosa Recipe
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5 from 2 votes

Moong Dal Dosa | Moong Dal Masala Dosa

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 Time10 mins
Cook Time20 mins
Soaking Time2 hrs
Total Time2 hrs 20 mins
Course: Breakfast Dishes, Evening Tiffen
Cuisine: Indian, South Indian
Servings: 8 Dosa
Calories: 137kcal
Author: Sowmya Venkatachalam


  • Mixer Grinder
  • Dosa Pan


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 tsp Jeera
  • tsp Salt adjust to your taste
  • ¼ cup Ghee (or oil)

For making Potato Masala

  • 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



  • 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 tsp 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!



Serving: 1Dosa | Calories: 137kcal | Carbohydrates: 18.1g | Protein: 4.3g | Fat: 5.2g | Sodium: 4.3mg | Potassium: 188mg | Fiber: 1.2g | Calcium: 11.9mg | Iron: 0.7mg