Green Moong Dal Dosa Recipe – Authentic Indian Lentil Pancake

Last Updated on 2 months by Neha Deshmukh

Green Moong Dal Dosa Recipe – Authentic Indian Lentil Pancake

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 flavour. That’s where this Green Moong Dal Dosa comes in! It’s a family favourite, and I’m so excited to share it with you. I first made this when I was trying to incorporate more lentils into our diet, and honestly, it’s become a regular on our breakfast (and sometimes dinner!) rotation.

Why You’ll Love This Recipe

This isn’t your average dosa. Green moong dal (split green gram) adds a wonderful lightness and subtle sweetness to the batter. It’s incredibly nutritious, easily digestible, and makes for a surprisingly crispy dosa. Plus, it’s naturally gluten-free! It’s a fantastic way to enjoy a classic Indian breakfast with a healthy twist.

Ingredients

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

• 1 cup green moong dal
• 2 tablespoons raw rice
• 1 teaspoon cumin seeds
• 2 green chillies (adjust to your spice preference!)
• 1 inch ginger piece
• Salt to taste
• Water as required
• A tiny pinch of hing (asafoetida) – optional
• Onion, chopped finely (for topping, optional)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Green Moong Dal: The Star Ingredient
Make sure you use good quality, split green gram. It’s the heart and soul of this dosa, giving it that lovely texture and flavour. About 175 grams is equivalent to 1 cup.

Raw Rice: For the Perfect Crisp
Raw rice (like sona masuri) is key for that satisfying crispness. Don’t substitute with cooked rice! Around 30 grams for 2 tablespoons.

Cumin Seeds: Aromatic Foundation
These add a beautiful warmth and aroma. Lightly toasting them before grinding intensifies the flavour – a little trick my grandmother taught me!

Green Chillies & Ginger: Balancing Heat & Flavor
Adjust the number of green chillies based on how spicy you like things. Fresh ginger is always best, adding a lovely zing.

Hing (Asafoetida): Optional Digestive Aid & Flavor Enhancer
Hing might seem a little unusual, but it adds a subtle savoury depth and is known for its digestive properties. If you don’t have it, don’t worry – the dosa will still be delicious!

Regional Variations in Dosa Batter

Dosa batters vary so much across India! Some families add urad dal (black lentils) for extra fluffiness, while others include chana dal (split chickpeas) for a different texture. This recipe focuses on the simplicity and health benefits of moong dal, but feel free to experiment once you’re comfortable with the base recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak 1 cup of green moong dal and 2 tablespoons of raw rice in plenty of water for 6-8 hours, or even overnight. This is crucial for a smooth batter.
2. Once soaked, drain and rinse the dal and rice really well.
3. Now, it’s time to grind! Add the soaked dal and rice to a grinder (or a powerful blender) along with 1 teaspoon of cumin seeds, 2 green chillies, a 1-inch piece of ginger, salt to taste, and just a splash of water.
4. Grind everything together until you have a very smooth batter. You might need to add a little more water, a tablespoon at a time, to get the right consistency.
5. Adjust the batter consistency with water until it’s pourable – similar to pancake batter. It shouldn’t be too thick or too runny.
6. Heat a dosa tawa (a flat griddle) over medium heat. To test if it’s ready, sprinkle a few drops of water on it – they should sizzle and evaporate quickly.
7. Pour a ladleful of batter onto the hot tawa and quickly spread it into a thin circle. If you like, sprinkle some finely chopped onion over the dosa.
8. Drizzle a little oil around the edges of the dosa. Gently press the onions into the batter.
9. Cook until the dosa turns golden brown and crispy.
10. Flip the dosa and cook for another minute or so on the other side.
11. Fold the dosa and serve hot with your favourite chutney! Ginger chutney and coconut chutney are classic pairings.

Expert Tips

Want to make your Green Moong Dal Dosas even better? Here are a few of my go-to tips:

Achieving the Perfect Dosa Crispness
A hot tawa and a little oil are your best friends here! Don’t overcrowd the tawa – cook one dosa at a time for the best results.

Batter Consistency is Key
The batter should be smooth and pourable. If it’s too thick, the dosas will be dense. If it’s too thin, they’ll be difficult to spread.

Tawa Temperature Control
Medium heat is ideal. If the tawa is too hot, the dosa will burn before it gets crispy. If it’s not hot enough, it will stick.

Variations

Let’s get creative!

Vegan Green Moong Dal Dosa
This recipe is naturally vegan! Just ensure your chutneys are also vegan-friendly.

Gluten-Free Green Moong Dal Dosa (Naturally Gluten-Free!)
This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.

Spice Level Adjustment
Reduce or omit the green chillies for a milder dosa. You can also add a pinch of red chilli powder for extra heat.

Festival Adaptations (Ganesh Chaturthi, Vrat/Fasting)
These dosas are often enjoyed during Ganesh Chaturthi and are suitable for many vrat (fasting) observances, depending on the specific rules followed.

Serving Suggestions

Serve these dosas hot off the tawa with:

• Ginger chutney
• Coconut chutney
• Sambar (lentil-based vegetable stew)
• A sprinkle of sambar powder for extra flavour

Storage Instructions

You can store the leftover batter in an airtight container in the refrigerator for up to 2 days. It might thicken slightly, so add a little water before using.

FAQs

What is the best way to soak the dal and rice for optimal results?
Soaking in plenty of water for at least 6-8 hours (or overnight) is key. This softens the grains and makes for a smoother batter.

Can I use a blender instead of a grinder to make the batter?
You can, but a grinder is preferred as it creates a smoother, more consistent batter. If using a blender, you might need to add more water and blend for a longer time.

How do I know if my tawa is hot enough?
Sprinkle a few drops of water on the tawa. If they sizzle and evaporate quickly, it’s ready!

What chutneys pair best with Green Moong Dal Dosa?
Ginger chutney and coconut chutney are classic pairings. Sambar is also a delicious accompaniment.

Can I make the batter ahead of time, and if so, how long will it keep?
Yes, you can! Store the batter in an airtight container in the refrigerator for up to 2 days.

Enjoy making (and eating!) these delicious Green Moong Dal Dosas. Let me know how they turn out in the comments below!