Authentic Green Gram Dosa Recipe – Crispy & Easy Indian Breakfast

Last Updated on 2 months by Neha Deshmukh

Authentic Green Gram Dosa Recipe – Crispy & Easy Indian Breakfast

Hey everyone! If you’re anything like me, a good dosa is the perfect way to start the day. There’s just something so satisfying about that crispy, golden-brown goodness. Today, I’m sharing my go-to recipe for Green Gram Dosa – it’s a little different from your typical rice and lentil dosa, and honestly? It’s even better. I first made this years ago trying to incorporate more whole foods into our breakfast, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This Green Gram Dosa recipe is a winner for so many reasons. It’s incredibly easy to make, even if you’re new to dosa-making. The use of whole green gram (moong) makes it extra nutritious and digestible. Plus, the texture is just phenomenal – wonderfully crispy and light. It’s a fantastic alternative to the more common dosa varieties, and I promise, you won’t be disappointed!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious dosas:

• 1 cup Whole moong / Green gram
• 2 tbsp Raw rice
• 2 Green chilli (adjust to your spice preference!)
• 0.5 inch Ginger
• 0.5 tsp Cumin seeds
• Salt as needed
• Water as needed
• Ghee or cooking oil as needed

Ingredient Notes

Let’s talk ingredients for a sec. Using whole moong (about 175g) is key here. It’s easier to digest than split moong, and adds a lovely nutty flavor. I prefer using raw rice (about 30g) – it gives the dosa a nice crispness. You can experiment with different types of rice, though!

Traditionally, dosa batter varies hugely by region. In South India, you’ll find everything from using parboiled rice to adding urad dal (black lentils). Feel free to play around and find what you like best. A little ginger (around 12g) and cumin (about 2.5g) really brighten up the flavor, and don’t be shy with the green chilies if you like a kick!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, wash the green gram and rice together really well. Then, soak them in plenty of water for 4-6 hours – or even overnight! This is super important for a smooth batter.
2. Once soaked, drain the water and add the green gram, rice, green chilies, and ginger to a grinder. Add the cumin seeds too.
3. Grind everything into a smooth batter, adding water gradually as needed. You want a consistency that’s similar to pancake batter – not too thick, not too runny.
4. Pour the batter into a bowl, add salt to taste, and give it a good mix. If it’s too thick, add a little more water to adjust the consistency.
5. Now, heat a dosa tawa (a flat griddle) over medium heat. Once hot, drizzle a little oil or ghee around the edges.
6. Pour a ladleful of batter onto the tawa and spread it out thinly or thickly, depending on your preference. I like mine pretty thin and crispy!
7. Drizzle a little more oil or ghee around the edges. Cook for a few minutes, until the dosa turns golden brown and crispy. If you’re feeling fancy, sprinkle some chopped onion, carrot, and green chili on top before flipping!
8. Flip the dosa carefully and cook for another minute or so.
9. Fold it up and serve hot!

Expert Tips

• Don’t skip the soaking step! It’s crucial for a smooth batter.
• A well-seasoned tawa is your best friend. It prevents the dosa from sticking.
• If your dosa is sticking, try adding a little more oil or ghee.
• For extra crispy dosas, use a slightly thinner batter.

Variations

• Masala Dosa: Add a potato masala filling before folding the dosa. My kids love this!
• Rava Dosa: Add a tablespoon or two of semolina (rava) to the batter for a slightly different texture.
• Set Dosa: Don’t spread the batter, just let it cook in small circles for fluffy, soft dosas. My grandmother always made these!

Vegan Adaptation

Making this recipe vegan is a breeze! Simply substitute the ghee with any plant-based oil like coconut oil or sunflower oil. That’s it!

Gluten-Free Adaptation

Good news – this recipe is naturally gluten-free! Just double-check that your spices are certified gluten-free if you have a severe allergy.

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Use just one green chili, or remove the seeds.
• Medium: Use two green chilies.
• Spicy: Add three or more green chilies, or use a hotter variety!

Festival Adaptations (Suitable for breakfast-focused festivals)

This dosa is perfect for festivals like Makar Sankranti or Pongal, where a hearty breakfast is a must. It’s also great for any weekend brunch or special occasion.

Serving Suggestions

Serve these Green Gram Dosas hot with:

• Allam Pachadi (ginger chutney) – a classic pairing!
• Coconut chutney
• Sambar
• A sprinkle of podi (gunpowder)

Storage Instructions

You can store the dosa batter in the refrigerator for up to 2-3 days. Just give it a good stir before using. If it thickens, add a little water to adjust the consistency.

FAQs

What is the ideal consistency for the dosa batter?

The batter should be smooth and pourable, similar to pancake batter. It shouldn’t be too thick or too runny.

Can I use a different type of rice in this recipe?

Yes, you can! Parboiled rice or idli rice are good alternatives.

How can I make the dosas extra crispy?

Use a slightly thinner batter, a well-seasoned tawa, and don’t be afraid to use a little extra oil or ghee.

What is Allam Pachadi and where can I find a recipe?

Allam Pachadi is a delicious ginger chutney. You can find a recipe here.

Can I make the batter ahead of time, and if so, how long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 2-3 days.