Moong Dal Dosa Recipe – Authentic Indian Lentil & Rice Crepes

Last Updated on 2 months by Neha Deshmukh

Moong Dal Dosa Recipe – Authentic Indian Lentil & Rice Crepes

Hey everyone! If you’re anything like me, you love a good dosa. But sometimes, you want something a little different, a little lighter, and packed with protein. That’s where this Moong Dal Dosa comes in! I first made this recipe years ago, looking for a healthier twist on the classic, and it quickly became a family favorite. It’s surprisingly easy to make, and the result is a wonderfully crisp and flavorful dosa that’s perfect for breakfast, lunch, or even a light dinner.

Why You’ll Love This Recipe

This Moong Dal Dosa isn’t just delicious; it’s also a fantastic way to sneak in some extra protein. Made with split yellow lentils (moong dal), it’s lighter and easier to digest than some other dosa varieties. Plus, the subtle sweetness of the lentils pairs beautifully with spicy chutneys and savory fillings. Honestly, once you try it, you might just make this your go-to dosa recipe!

Ingredients

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

• 1 cup moong dal dhuli (split petite yellow lentils) – about 175g
• ½ teaspoon cumin seeds
• 1 inch ginger
• 1-2 green chilies (adjust to your spice preference!)
• ½ teaspoon salt
• 1 tablespoon rice flour
• ½ cup water (plus extra for consistency) – about 120ml
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• 1 small red onion
• ½ inch ginger
• 7-8 curry leaves
• 1 green chili
• 225 grams paneer (Indian cheese), for filling (optional)
• ½ teaspoon turmeric powder
• ¼ cup water (for paneer filling) – about 60ml
• 1 tablespoon chopped cilantro, for garnish (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Moong Dal Dhuli (Split Petite Yellow Lentils) – The Star Ingredient
This is the heart of the dosa. Make sure you’re using dhuli moong dal – that means it’s been split and skinned. It cooks faster and gives a smoother batter.

Cumin Seeds: Flavor Profile & Regional Variations
Cumin adds a lovely earthy warmth. You can lightly toast them before grinding for an even more intense flavor. Some regions in India also add a pinch of fennel seeds along with cumin!

Ginger & Green Chilies: Adjusting the Spice Level
I usually go with one green chili for a mild kick, but feel free to add two if you like things spicier. Fresh ginger is always best, but ginger paste works in a pinch.

Rice Flour: Achieving the Perfect Crisp
Don’t skip the rice flour! It’s what gives the dosa that signature crispiness.

Oil: Choosing the Right Oil for Authentic Flavor
Traditionally, ghee (clarified butter) is used for making dosas, which adds a wonderful richness. But any neutral-flavored oil like sunflower or vegetable oil works perfectly well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Dal: Rinse 1 cup (175g) of moong dal thoroughly and soak it in 3-4 cups of water for 2-3 hours. If you’re short on time, 30 minutes in warm water will do the trick.
2. Drain & Rinse: Drain the soaked dal using a colander and give it another quick rinse.
3. Blend the Batter: In a blender, combine the drained dal with ½ teaspoon cumin seeds, 1 inch of ginger, 1-2 green chilies, ½ teaspoon salt, 1 tablespoon rice flour, and ½ cup (120ml) water. Blend until you have a super smooth batter.
4. Adjust Consistency: If the batter is too thick, add a little more water – you want it to be pourable, similar to dosa batter.
5. Heat the Tawa: Heat a cast-iron tawa (flat griddle) over medium-high heat. To test if it’s hot enough, sprinkle a few drops of water on it – they should sizzle and evaporate immediately.
6. Grease the Tawa: Lightly grease the tawa with oil-dipped onion. This prevents sticking and adds a nice flavor.
7. Pour & Spread: Pour a ladleful of batter onto the center of the tawa and quickly spread it in a circular motion to form a thin crepe.
8. Cook & Flip: Drizzle a little oil around the edges and center of the dosa. Cook for 2-3 minutes, or until golden brown and crispy. Then, carefully flip it over using a spatula and cook for another minute.
9. Repeat & Serve: Repeat the process with the remaining batter. Serve immediately with your favorite chutney or a delicious paneer filling!

Expert Tips

• Don’t Overmix: Overmixing the batter can make the dosas tough. Blend just until smooth.
• Hot Tawa is Key: A properly heated tawa is crucial for crispy dosas.
• Thin is Best: The thinner you spread the batter, the crispier the dosa will be.

Variations

• Vegan Moong Dal Dosa: Simply skip the paneer filling! This recipe is naturally vegan without it.
• Gluten-Free Moong Dal Dosa: This recipe is already gluten-free! Just double-check that your rice flour is certified gluten-free if you have a severe allergy.
• Spice Level Adjustments: My family loves a little heat, but you can easily adjust the number of green chilies to suit your taste.
• Festival Adaptations (e.g., Ganesh Chaturthi): These dosas are a wonderful addition to a festive spread. You can even make mini dosas for offering during puja.

Serving Suggestions

Moong Dal Dosas are incredibly versatile! Here are a few of my favorite ways to serve them:

• With Coconut Chutney: A classic pairing!
• With Tomato Chutney: Tangy and flavorful.
• With Sambar: A lentil-based vegetable stew.
• With Paneer Filling: Crumble 225g of paneer, mix with ½ teaspoon turmeric powder and ¼ cup (60ml) water, and cook until heated through. Spoon onto the dosa before folding.
• Garnish with chopped cilantro for a fresh finish.

Storage Instructions

Leftover dosa batter can be stored in an airtight container in the refrigerator for up to 2 days. You might need to add a little water to adjust the consistency before using.

FAQs

What is the best way to soak the moong dal for optimal results?
Soaking in plenty of water for at least 2-3 hours is ideal. Using warm water speeds up the process.

Can I use a different type of lentil instead of moong dal?
While moong dal gives the best flavor and texture, you could try using masoor dal (red lentils) as a substitute, but the taste will be different.

How do I prevent the dosa from sticking to the tawa?
Make sure the tawa is properly heated and well-greased with oil-dipped onion.

What is the ideal consistency for the dosa batter?
It should be pourable, similar to pancake batter. If it’s too thick, add a little water.

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

What chutneys pair best with Moong Dal Dosa?
Coconut chutney, tomato chutney, and even a spicy coriander chutney all go wonderfully with Moong Dal Dosa.

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