Moong dal dosa are instant thin crepes made with skinned yellow lentils or moong dal & spices. These protein packed flavorful moong dal dosa will be an amazing addition to your breakfast menu. They not only taste delicious but are also super easy to make as the batter does not needed to be fermented like the traditional dosa batter.
There are a lot of breakfast recipes from South Indian cuisine where the lentils need to be soaked for few hours, then ground to batter, fermented overnight and then cooked.
Such breakfasts cannot go unplanned and one needs to preplan to make such dishes. Making these moong dal dosas are super easy & can be made bypassing all of these steps.
So this recipe does not require long hours of soaking or fermenting the batter. They are made instantly by resting the dal in warm water for a short while. Then ground to batter and then spreaded to crepes.
To make green gram or whole moong dal, check my post on andhra pesarattu.
Moong dal dosa are best served with ginger chutney or tomato chutney or ginger pickle. But can also be served with coconut chutney or any other chutney you prefer.
Tips to make crisp moong dal dosa
- Soaking the dal just for 15 to 30 mins in warm water is the key to make great crispy moong dal dosas. You can also make cone moong dal dosas with this recipe.
- Over soaking may make them softer. Incase you prefer to soak them a longer then you will need to use some rice or rice flour.
- Ginger and green chilies are the flavor enhancers so do not skip them. Ginger also aids in digestion. Since the lentils are not soaked for longer it is highly recommended to use ginger.
- Ghee enhances the flavor and taste of the dosas. If you are a vegan then you can also use oil. Sometimes we use coconut oil.
For more breakfast recipes check out,
Oats dosa
instant wheat dosa
ragi dosa
chana dosa
Recipe of moong dal dosa
Moong dal dosa | How to make moong dal dosa
Ingredients (1 cup = 240ml )
- 1½ cups moong dal or skinned yellow mung dal
- 1 inch ginger piece
- 2 green chilies
- 1 tsp cumin or jeera
- ½ green chili (optional) (skip for kids)
- 2 tbsps Ghee or oil
optional
- 1 small carrot shredded (optional)
- 2 onions medium sized , (chopped small)(optional)
- 1 green chilli chopped
How to make the recipe
Preparation
- Rinse and soak moong dal for 15 to 30 minutes in warm water. Drain off the water from dal.
- Add dal, salt, ginger, chilies and cumin with little water to a blender jar.
- Blend it till smooth with a consistency similar to dosa batter.
- Do not add more water after the grinding is done. It has to be made to the right consistency while grinding.
- optional – Fry the onions and chilies in 1 tsp oil till lightly golden yet crunchy. Set aside.
How to make moong dal dosa
- Smear oil over a tawa and heat it on a medium flame.
- When it is hot, sprinkle water and evaporate. Rub the pan with a piece of onion all over.
- Pour one ladle of batter and spread the batter to make a thin moong dal dosa.
- Sprinkle little ghee towards the edges.
- Flip and toast the dosa on the other side, flip it back and add onions and chilies.
- Toast on a low heat till it turns crispy.
- Lower the flame and repeat making next moong dal dosa.
- Serve moong dal dosa hot with your favorite chutney.
NUTRITION (estimation only)
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
Preparation
1. Rinse and soak moong dal for 15 to 30 minutes in warm water. The water must be warm and not hot.
2. Drain the water and add it to a blender along with ginger, salt, chilies, cumin and water as required. The batter must be smooth and the consistency should be thick and of spreading consistency. It has to be similar to that of dosa batter.
If you want the dosas to be crispy, do not add water to the batter after you finish grinding. Bring it to the right consistency while you grind.
3. This step is optional, you can skip this if you do not want to have onions stuffing.
Heat a pan with a tsp of oil and fry the onions and chilies on a high flame till they turn slightly golden & begin to release a sweet aroma. The onions should remain crunchy. This takes around 2 to 3 mins. Transfer to a plate and set aside.
How to make moong dal dosa
4. Grease the tawa with little oil. Heat it well. You can also rub it with a piece of onion.
5. Then pour the batter with a laddle and spread it to a thin round layer with the base of the laddle. You can use even a stainless steel cup instead of a ladle.
6. Drizzle little ghee around the edges of moong dal dosa and allow it to fry on a medium flame till the dosa is ready to flip to the other side.
7. Flip the dosa to the other side and toast for a min or 2, this step is optional.
8. Top the moong dal dosa with fried onions and green chilies.
9. Allow the dosa to fry on a low to medium flame to get crispy dosas.
10. Reduce the flame to low and repeat the procedure for making more moong dal dosas.
Serve moong dal dosa hot with ginger pickle or coconut chutney.
Hiral S says
Hi Swasthi,
Thanks for the wonderful recipe! When could I add the shredded carrots?
Thanks!
swasthi says
Hi Hiral,
Add the grated carrots to the onions once they are done. Saute for a minute. Do not grate them very fine.
Deepa says
I made pessarattu in the past but tried moong dal dosas today and dosas were very crispy. It was delicious with stuffing. Thanks for the recipe!!
swasthi says
Welcome Deepa
Glad you like them!
Bhairavi says
Made it. Tasted great and absolutely easy to make. Thanks for sharing
swasthi says
Hi Bhairavi,
You are welcome! Glad you liked it! Thank you!
Rani says
I tried these moong dal dosas. So easy and quick to make for dinner too. I have a bit of batter left can I keep in the fridge and use tomorrow. Later should I bring it to room temperature to use.
swasthi says
Hi Rani,
Yes you can keep it in the fridge. But I am not sure if they turn out good the next day. Add little rice flour and mix it. Yes it is good to bring to room temperature.
Kool says
Worth 5 stars rating . Worth trying recipe
swasthi says
Thank you very much
Hannah says
Thanks swathi.by mistake soaked moong daal and found your moong dosa .never had such a yummy dosa . Enjoyed every bite. Thanks a ton fr sharing such a great recipe . I must share such a best blog to people
swasthi says
Welcome Hannah,
Thank you so much for trying and comment too. Glad you liked the moong dal dosa.
🙂
Sk says
Loved this instant dosa. I added a liitle urad dal too for more flavour.
How long will the batter last in the fridge?
swasthi says
Hi Sk
Thanks for trying. You can keep it for a day or 2. Bring it to room temperature before making the dosa.
preethi says
hi
I m preethi . I have tried many items from ur blog. Most of them came out well. Thanks a lot for creating me an interest in cooking. Thanks for sharing and keep going.
swasthi says
Welcome Preethi
Glad to know the recipes are useful. Thanks for trying
Sandeepa Pala says
Tried your recipe..turned awesome. Thanks. Only variation that i added coriander leaves while grinding and it gave a beautiful green color to dosa
swasthi says
Welcome Sandeepa
Happy to know you liked it. Will try your idea with palak. Thanks for sharing this
priya says
looks yummy
swasthi says
Thanks Priya
sonali says
It was so crispy and awesome.
swasthi says
Thanks Sonali
Pankaj says
I have tried this recipe with normal moong dal and Safe FoodsMoong Dal and found it to be more tasty. Is that because of the organic thing??
swasthi says
Hi Pankaj,
Thanks for the review. No idea if it is due to organic dal
Minnie says
do you use whole moong beans or split moong?
swasthi says
Hi Minnie,
This recipe needs split moong dal without skin, that looks yellow in color. hope this helps
veenashankar says
healthy dosa.. looks yum!
PT says
perfectly made.. love it 🙂
tamilsasikitchen says
lovely crispy dosa dear…..
Sanoli Ghosh says
Wowwwww……what a presentation of moong daal dosa. Wonderful dear.