Moong Dal Dosa ( Idlis and Dosas )
by Tarla Dalal

This recipe has been viewed 129866 times

moong dal dosa recipe | moong dosa | green moong dal dosa | South Indian moong dal dosa |

moong dal dosa is an easy to make South Indian delicacy which requires only 4 ingredients. It is enjoyed with sambar and coconut chutney along with Milgaipodi powder. Learn how to make green moong dal dosa.

Made of par-boiled rice and moong dal, soaked, ground and fermented, these green moong dal dosas have a deliciously homely flavour and enticing crispness, which only fermented batter can bring about.

To make moong dal dosa, wash and soak the moong dal and par-boiled rice in enough water in a deep bowl for at least 3 hours. Drain. Combine the moong dal and par-boiled rice in a mixer and blend till smooth using approx. 1¼ cups of water. Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours. Add the salt and approx. ¼ cup of water and mix well. Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth. Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle. Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp. Fold over to make a semi-circle or roll. Repeat with the remaining batter to make 14 more dosas. Serve immediately with sambar and coconut chutney.

Just the beautiful golden colour of this moong dosa is enough to make you drool! And fortunately it is so tasty it won’t let your appetite down. It tastes different from regular dosas as it uses moong instead of urad and also has an equal proportion of dal and rice. You will love to have this for Breakfast!

The combination of moong dal with parboiled rice is said to be a good quality protein, as this combination gives all the 9 essential amino acids we need to consume. Green moong dal dosa is also a good source of vitamin B1 – a key nutrient needed for energy metabolism.

This South Indian moong dal dosa can be enjoyed by kids as well as adults. Its soft texture will be beneficial for senior citizens and cancer survivors who often have chewing problems.

Tips for moong dal dosa. 1. The fermentation time of the batter may vary from season to season. While in summers it may be 8 to 10 hours, in winter it will take around 11 to 12 to ferment. 2. Always remember to spread the dosa batter in one circular direction to get a uniform layer. 3. While heart patients can enjoy this dosa in limited quantities occasionally, we do not recommend this recipe for diabetics because of the use of high glycemic index parboiled rice.

Enjoy moong dal dosa recipe | moong dosa | green moong dal dosa | South Indian moong dal dosa | with recipe below.

Moong Dal Dosa ( Idlis and Dosas ) recipe - How to make Moong Dal Dosa ( Idlis and Dosas )

For Moong Dal Dosa
1 cup green moong dal (split green gram)
1 cup parboiled rice (ukda chawal)
salt to taste
oil for cooking

For Serving With Moong Dal Dosa
sambhar
coconut chutney

Method
For moong dal dosa

To make moong dal dosa, wash and soak the moong dal and par-boiled rice in enough water in a deep bowl for at least 3 hours. Drain.
Combine the moong dal and par-boiled rice in a mixer and blend till smooth using approx. 1¼ cups of water.
Transfer the mixture into a deep bowl, cover it with a lid and allow it to ferment in a warm place for at least 8 to 10 hours.
Add the salt and approx. ¼ cup of water and mix well.
Heat a non-stick tava (griddle) and sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
Pour a ladleful of the batter on it and spread it in a circular motion to make a 200 mm. (8”) diameter circle.
Smear a little oil over it and along the edges and cook on a medium flame till the dosa turns golden brown in colour and crisp.
Fold over to make a semi-circle or roll.
Repeat with the remaining batter to make 14 more moong dal dosas.
Serve the moong dal dosa immediately with and sambhar and coconut chutney.

Nutrient values (Abbrv) per dosa

Energy	137 cal
Protein	4.3 g
Carbohydrates	18.1 g
Fiber	1.2 g
Fat	5.2 g
Cholesterol	0 mg
Sodium	4.3 mg

Click here to view calories for Moong Dal Dosa ( Idlis and Dosas )

Moong Dal Dosa ( Idlis and Dosas ) recipe with step by step photos

What is dosa?

Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking.
Slight variations in the batter or cooking procedure yield marvelously different results. Take for example the famous Benne Dosa of Karnataka. A little puffed rice is used while making the batter, the dosa is cooked with butter, and only on one side without flipping. You get a spongy dosa with one side that is absolutely crisp and golden-red. The aroma of butter simply kills your will, and makes you succumb to the temptation!
There are also dosas made with other combinations of cereals and lentils such as the Pesarattu, Moong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava Dosa, Rice Rava Dosa, Instant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night.
Dosas are made even more exciting by stuffing them with awesome fillings. The most classic example of this is the Mysore Masala Dosa, which is lined with chutney and packed with potato bhaji. You can be creative with the stuffing, and throw in just about anything you want, from paneer to spinach. Try the Stuffed Sprouts Dosa and Stuffed Wheat Dosa. Delight your kids with the Stuffed Dosa Cones or Chocolate Dosa when they come home from school!
Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney. A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try!