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.
For more breakfast recipes check out,
Oats dosa
instant wheat dosa
ragi dosa
chana dosa
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.
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.
Related Recipes
Recipe of moong dal dosa
Moong dal dosa | How to make moong dal dosa
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
optional
- 1 small carrot shredded (optional)
- 2 onions medium sized , (chopped small)(optional)
- 1 green chilli chopped
Instructions
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.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Excellent recipes and a practical guide to a novice like me
Glad to know!
Thanks for leaving a comment
Would soaking for 30 mins also work for split moong dal? The one which still has the green skin and is not the whole moong.
Thanks in advance!!
Hi Arthi
it should work
Hi Swasthi,
Is it ok if I soak the lentils overnight? Want to try it for my toddler, thought overnight soaking would help with digestion .
Thanks!
Hi Sindhu,
I guess soaking overnight will make them soft. Add little rice when you soak the lentils to keep them slightly crisp.
Many thanks to you, Swasthi! This is a perfect recipe when one doesn’t want to eat rice and/or don’t always have the overnight prep time with all other dosa recipes.
Followed this recipe to the letter. Omitted the added chili and onion. Absolutely fabulous! God bless! My best wishes to you and your family.
Welcome Ranjan,
Glad to know! Thank you so much
Wow, simple and tasty. Thanks for the great recipe.
Welcome Deepa
Hi Swasthi,
I would like to take this opportunity to thank you and appreciate your work. I love your site and the way of explanation , it’s really nice. People who doesn’t know cooking can easily cook and do wonders by following your explanation. Whenever I wanna try something new I do only one thing.. just go to your site follow the instructions and present it like a pro.
This moongdal dosa is really amazing. I’m extremely delighted after the success of this recipe in my kitchen.
My family enjoyed it.
I would love to appreciate your work.
May you prosper ,reach heights and turn many into good cooks.
Congratulations and keep going.
Hello Blessy David,
So glad to know the recipes have been useful. Thank you so much for the kind words and good wishes.
🙂
Thankyou so much for recipe…it come out really well…
Welcome Dr.Pragati
I love your recipes but cannot print them. How do I print them? I downloaded the Print thing for my browser, which I did not want to do but it still doesn’t work. Also cannot copy and paste from your website. Any help would be appreciated. Thanks for the yummy food.
Hi Judy,
Thanks you. Print is available , can you check on a different device / browser. If you have enabled any ad blocker on the browser, disable and check it. No additional software is required to print. You can uninstall downloaded software.
Hi Swasthi,
Thanks for the wonderful recipe! When could I add the shredded carrots?
Thanks!
Hi Hiral,
Add the grated carrots to the onions once they are done. Saute for a minute. Do not grate them very fine.
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!!
Welcome Deepa
Glad you like them!
Made it. Tasted great and absolutely easy to make. Thanks for sharing
Hi Bhairavi,
You are welcome! Glad you liked it! Thank you!
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.
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.
Worth 5 stars rating . Worth trying recipe
Thank you very much
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
Welcome Hannah,
Thank you so much for trying and comment too. Glad you liked the moong dal dosa.
🙂
Loved this instant dosa. I added a liitle urad dal too for more flavour.
How long will the batter last in the fridge?
Hi Sk
Thanks for trying. You can keep it for a day or 2. Bring it to room temperature before making the dosa.
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.
Welcome Preethi
Glad to know the recipes are useful. Thanks for trying
Tried your recipe..turned awesome. Thanks. Only variation that i added coriander leaves while grinding and it gave a beautiful green color to dosa
Welcome Sandeepa
Happy to know you liked it. Will try your idea with palak. Thanks for sharing this
looks yummy
Thanks Priya
It was so crispy and awesome.
Thanks Sonali
healthy dosa.. looks yum!
lovely crispy dosa dear…..