Moong Dal Dosa is South Indian crepes that are made from split moong lentils that have been skinned along with spices. The protein-rich and delicious Dosa variations are very simple and easy to prepare. Moong Dal doesn’t require lengthy soaking, and the batter doesn’t require fermentation, unlike the typical Dosa batter, which means that making a Dosa batter is easy. The instant moong dosa provides a delicious and satisfying meal. Enjoy them along with your preferred Chutney or pickle or veggie curry.
Chutney made of coconut, tomato Pudina coconut chutney, mango pickle, and tomato pickle is a few of our top choices for serving along with these.
Moong Dal Dosa
This instant version of Moong Dal Dosa is inspired by the classic Andhra Pesarattu, which uses whole green gram or Mung beans, along with spices. This version, however, is prepared using skinned, split lentils, which means they need no long soak.
Every time I feel lazy into me, I turn to these recipes because there is no need to think about or plan ahead. Rinse the lentils and soak them for 10 mins, crush then spread them over the dish and cook. Tada! A healthy, delicious, crisp, and tasty breakfast is waiting for you.
For the past two years, dosas have been frequently on the menu Not only because of the simplicity of cooking but as well because they’re nutritious. They’re gluten-free and vegan (if you cook them with oil).
This recipe was first posted around 10 years ago and with a low level of spice in order to make it kid comfortable. In the past, not much has been changed aside from the spice level making these recipes more tasty and delicious.
Sometimes, I mix cut onions and grated carrots, cilantro leaves, and green chilies as a garnish. However, this time I’ve not added any of these ingredients. The details are inside the professional tips section.
How to Make Moong Dal Dosa?
I created 2 recipes which means you’ll see twice the amount of ingredients.
Preparation
- Mix 1 cup of moong Dal into a large bowl. Wash them thoroughly at least three times. The water should be completely drained.
- Soak the lentils in fresh water for between 15 and 20 minutes. If the lentils you are using are older, then you can use hot water to soak them.
- Rinse the water out and drain them thoroughly.
- In the blender or grinder, peeled ginger of 3/4 inch and 1/2 teaspoon salt. Add one green chili 3, one teaspoon of cumin seeds, two dried chilies (optional), as well as 1 cup of water. If you soak lentils for a longer period, then you’ll need less amount of water. Start with a one-quarter cup of water.
- Blend until a fine batter. Scrape off the edges and mix until it is dense but not of pouring and spreading consistency. I added another four tablespoons of water in order to get it to a consistency.
- The consistency should be comparable to the dosa batter. Below is a photo of that.
Make Moong Dal Dosa
- If you are using a cast iron pan, make sure to heat it thoroughly. Sprinkle a couple of drops of oil over it and then cover it with a slice of onion or kitchen tissue. The pan should become extremely hot, and then add water. The water will begin to sizzle, which means the pan has reached a certain temperature. Clean the water off with a tissue. Lower the temperature to low. If using a non-stick skillet, make sure to heat it thoroughly until it is hot. The pan must be warm but not overly scorching hot.
- Make sure to stir the batter thoroughly in the bowl. Pour an entire ladle of batter on top of the saucepan. It’s essential for the pan to be moderately warm but not too warm, or you’ll not be able to evenly spread the batter.
- Then, spread it out to form a Dosa-like shape by connecting it to the base on the lap.
- Sprinkle a little ghee on the edges of the moong dal dosa, and cook it over medium heat until it is golden and crispy. After the dosa is cooked, the sides are released from the pan completely.
- Switch the dosa over to the opposite side, and toast it for 2 minutes or so.
- Then, turn it over and cook on moderate heat for one minute until it gets crisp. Then fold it using a spatula before transferring it to a platter for serving. For the second dosa, you need your pan to be medium-hot but not too hot. Otherwise, the batter will become stuck and will not allow you to spread. Therefore, it’s important to cook your previous dosa over a lower heat for the final one to two minutes.
Serve the dosa hot served with Ginger Chutney, Ginger pickle, or Coconut Chutney.
Pro Tips
- The dal should be cooked for 15-30 mins is what makes delicious dosas with crispy moong dal. It is also possible to make cone moong dosas using this recipe.
- The prolonged soaking causes them to become softer. If you want to soak them for longer, take 2 to 3 tablespoons of rice when in the process of soaking.
- If you soak lentils longer, make use of less water for grinding.
- The green and ginger chilies can enhance the taste of food, so make sure you don’t miss these foods. Ginger helps in digestion. Since lentils cannot be soaked longer, it is suggested to consume ginger.
- Ghee improves the taste and aroma of dosas. If you’re a vegetarian or vegetarian, you may also choose to use oil. In some cases, we make use of coconut oil.
- Make the onion stuffing made from (my earlier recipe). Prepare a pan using 1 tablespoon of oil. Cook 2 onions chopped along with 2 green chilies cut into pieces in a hot flame until they are lightly golden and they begin to release a sweet smell. The onions must remain crisp. It should take between 2 and 3 minutes. Transfer onto a plate and place aside. Add onions following the spreading of batter.
