Moong Dhal Dosa

Tiffin Varieties 66 comments

Moong Dhal Dosa – an instant savoury crepe made from yellow moong dhal and poha (flattened rice). Unlike the regular dosa that requires long hours of soaking, grinding and fermenting process, this dosa comparatively demands less work and requires no fermentation. This savoury crepe is highly nutritious, protein packed and is satiating as well as light on stomach. This flavourful and protein packed moong dhal dosa can be a welcoming addition to South Indian tiffin / breakfast/ dinner menu. Serve this moong dhal dosa with your favourite chutney /sambar / gun powder.

Preparation time: 3 -4 hours (for soaking the lentils)

Cooking Time: 15 – 20 minutes

Ingredients:

To Soak & grind

Moong dhal1 cup
Poha (thick)1/2 cup
Saltto taste
Turmeric (optional)1/4 th teaspoon

For toppings:

Onion1
Tomato1/2
Green chilli1 to 2
Carrot (grated)1/4 th cup
Coriander (finely chopped)handful
Ginger 1 inch piece

For Seasoning:

Oil1 teaspoon
Mustard seeds1 teaspoon
Hing / Asafoetida1/4th teaspoon

Step by Step Instructions:

  • Soaking the lentils – Wash the moong dhal thoroughly and place it in a bowl with enough water. Soak this moong dhal in water for about 3 – 4 hours.
  • Soak the Poha in water 15 minutes just before grinding. For convenience, you can also soak the poha along with the moong dhal.
  • Preparing the batter – After 3 – 4 hours, drain the water completely and transfer both the moong dhal and Poha to a mixer jar / blender. Grind it using little water to a smooth paste. The consistency of the batter should be similar to dosa batter. Add salt and turmeric (optional) to the batter. The addition of turmeric is just to enhance the colour of the crepe. Mix thoroughly using a ladle and keep it aside. No fermentation required.
  • The batter can be used immediately after grinding for making dosa. But I prefer to rest the batter just for 15 to 30 minutes before making the dosa. This is optional. If you are making the dosa at a later time or the next day, then refrigerate the batter. The shelf life of the batter is 2 -3 days.
  • Toppings – Finely chop the onion, tomato , green chillies and coriander. Grate the carrot and ginger.
  • Take a portion of the batter that is needed and add all the toppings to the batter. Mix well.
  • Seasoning – In a kadai / pan, add 1 teaspoon oil. When the oil is warm enough, add 1 teaspoon mustard seeds. Allow the mustard seeds to crackle. Switch off the stove and add 1/4th teaspoon hing. Pour this seasoning to the batter. Mix well.
  • Making the dosa – Place the dosa tava / griddle on the stove and grease the pan with 1/2 teaspoon oil. When the pan is slightly warm, pour about 1 to 1 1/2 ladle of the batter at the centre of the pan and spread it in circular motion, similar to how you make the regular dosa. Do not spread the batter too thin as you make for a crisp dosa. Spread it medium thick so that the batter can hold the toppings. Drizzle about 1/2 to 1 teaspoon oil. Close with a lid and cook in medium flame for few seconds. When you see slight golden edges, you can either flip it on other side carefully or fold it and remove carefully from the griddle.
  • Serve this delicious and healthy moong dhal dosa with chutney / sambar or idli milagaipodi / gun powder.

Notes:

  • If you prefer plain dosa, then skip adding the toppings. But I find that adding the toppings enriches the taste of this dosa.
  • Variation – You can add other veggies like green and red bell peppers too for the toppings.

Check out my other Dosa & Tiffin varieties:

66 comments

  30. This looks very interesting. I am glad to find your site. I am vegan and love Indian food but have only really eaten it in restaurants. I’ll going to give this a try but a little confused about the pupa- do I just flatten rice?

    Liked by 1 person

    Reply

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