Mung Bean Dosa Recipe – Spinach & Potato Masala Indian Crepes

Last Updated on 2 months by Neha Deshmukh

Mung Bean Dosa Recipe – Spinach & Potato Masala Indian Crepes

Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you want something a little different, a little healthier, and packed with flavor. That’s where this mung bean dosa comes in! I first made this when I was trying to incorporate more protein into our breakfasts, and it quickly became a family favorite. It’s surprisingly easy to make, and the spinach adds a lovely subtle sweetness. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average dosa. We’re using mung beans as the base, which makes it incredibly nutritious and gives it a unique, slightly nutty flavor. The spinach blends in beautifully, adding a vibrant color and extra goodness. Plus, the classic potato masala filling? Perfection. It’s a comforting, satisfying meal that’s perfect for breakfast, lunch, or even a light dinner.

Ingredients

Here’s what you’ll need to make these delicious mung bean dosas:

• 1 cup green mung beans (whole or split) – about 175g
• ½ cup flattened rice (poha) – about 45g
• 1 tablespoon fenugreek seeds – about 8g
• Fresh spinach (baby spinach or herbs) – a generous handful, about 100g
• 1 inch fresh ginger
• 1 teaspoon salt
• ¼ cup idly podi (optional)
• Ghee or oil (optional)
• 4 medium potatoes
• 1 small red onion
• 2 tablespoons oil
• ½ teaspoon black mustard seeds – about 3g
• A few fresh curry leaves
• ½ teaspoon turmeric powder – about 2g
• 1 teaspoon salt

Ingredient Notes

Let’s talk ingredients! A few things will make your dosa-making experience even better:

• Mung Beans – Whole vs. Split: You can use either whole or split mung beans (moong dal). Split mung beans cook faster and result in a smoother batter, but whole mung beans offer a slightly more textured dosa. I often use split when I’m short on time!
• Flattened Rice: Flattened rice, also known as poha, adds a lovely crispness to the dosa. Don’t rinse it unless it feels overly dusty.
• Fenugreek Seeds: These little seeds pack a punch of flavor! They add a subtle bitterness that balances the sweetness of the spinach.
• Idly Podi – Regional Variations: Idly podi is a South Indian spice blend that adds a fantastic flavor boost. It’s optional, but highly recommended! You can find it at most Indian grocery stores, or online. There are many regional variations – some are spicier than others, so choose one you like.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, soak the mung beans for at least 4 hours (2 hours is enough if you’re using split mung beans). This is key to getting a smooth batter.
2. Once soaked, drain the mung beans and pop them into a blender with the spinach, ginger, salt, and just enough water to create a smooth batter. Don’t add too much water at once – you can always add more, but you can’t take it away!
3. Now, let’s make the aloo masala. Boil the potatoes until they’re tender. Peel them and either dice or mash them – I prefer a slightly chunky mash.
4. Heat the oil in a pan over medium heat. Add the mustard seeds, dry red chili, and curry leaves. Let them splutter and become fragrant – this usually takes about 30 seconds.
5. Add the turmeric powder and potatoes to the pan. Cook for about 3 minutes, stirring occasionally, until everything is well combined. Season with salt and set aside.
6. Let the dosa batter rest for 15 minutes. This allows the flavors to meld and the batter to thicken slightly.
7. Heat a skillet or non-stick pan on medium heat. Lightly grease it with oil.
8. Pour about ¼ cup of batter onto the hot skillet. Using the back of a ladle, spread it into a thin circle. If you like, sprinkle with idly podi and drizzle with a little ghee or oil.
9. Cook for 3-4 minutes, until the edges start to lift easily. Flip the dosa and cook the other side for another 2 minutes, until golden brown and crispy.
10. Place a spoonful of the aloo masala on one half of the dosa, fold it over, and serve hot with sambar or your favorite chutney!

Expert Tips

• Batter Consistency: The batter should be smooth and pourable, like pancake batter. If it’s too thick, add a little more water.
• Skillet Temperature: The skillet needs to be hot enough, but not too hot. If it’s too hot, the dosa will burn before it cooks through.
• Greasing the Pan: A lightly greased pan is all you need. Too much oil will make the dosa greasy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply skip the ghee and use oil instead.
• Gluten-Free Confirmation: This recipe is naturally gluten-free!
• Spice Level Adjustment – Mild to Spicy: Adjust the amount of red chili in the potato masala to control the spice level. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations – Ganesh Chaturthi/Navratri: Dosas are a popular offering during festivals like Ganesh Chaturthi and Navratri. You can make mini dosas for offering purposes.

Serving Suggestions

These mung bean dosas are fantastic with:

• Sambar (a lentil-based vegetable stew)
• Coconut chutney
• Tomato chutney
• Mint-coriander chutney
• A side of yogurt (for a cooling effect)

Storage Instructions

• Dosa Batter: You can store the dosa batter in the refrigerator for up to 3 days. It may thicken slightly, so add a little water before using.
• Leftover Dosas: Leftover dosas can be stored in the refrigerator for up to 2 days. Reheat them in a skillet or microwave.

FAQs

Let’s answer some common questions:

1. What is the best way to soak mung beans for optimal texture?

Soaking them in plenty of water for at least 4 hours (or 2 for split beans) is best. You can even soak them overnight!

2. Can I use a different type of spinach in this recipe?

Absolutely! Kale or other leafy greens will work, but they might slightly alter the flavor.

3. What is Idly Podi and where can I find it?

It’s a South Indian spice blend, and you can find it at Indian grocery stores or online.

4. Can this dosa batter be made ahead of time?

Yes! You can make the batter a day or two in advance and store it in the fridge.

5. What is a good substitute for ghee in this recipe?

You can use any neutral-flavored oil, like vegetable or canola oil.

6. How do I get the dosa to be crispy?

Make sure your skillet is hot enough, and use a thin layer of oil. Also, the flattened rice helps with crispiness!

Enjoy making these delicious and healthy mung bean dosas! I hope they become a staple in your kitchen, just like they are in mine. Happy cooking!