Moong Dal Dosa
Moong Dal Dosa are South Indian crepes made with skinned split moong lentils and spices. These protein packed delicious Dosa variety are easy and quick to make. Moong dal does not require long soaking and the ground batter does not need fermentation like the traditional Dosa batter, so making these is a breeze. These instant moong dal dosa make for a healthy and filling meal. Serve them with your favorite Chutney, pickle or vegetable kurma.
Coconut chutney, tomato chutney, coconut pudina chutney, tomato pickle, mango pickle are some of our favorite choices to serve with these.
Moong Dal Dosa
These instant version of Moong Dal Dosa are inspired from the traditional Andhra Pesarattu that uses whole green gram aka mung beans and spices. But this instant version is made with skinned and split lentils so they really don’t require a long soak.
Every time the laziness kicks in I resort to these as I don’t need to plan or prepare ahead. Rinse lentils, soak for 10 mins, grind, spread the batter and cook. Tada! Crispy, flavorful, healthy and delicious breakfast is ready.
Over the past 2 years, these dosas are more often on our menu, not only for the ease of making but also because they are healthy. They are gluten-free and vegan (if you cook them in oil).
I first shared this recipe almost 10 years ago with low spice levels to make it kids’ friendly. Over the years, nothing changed in this recipe except for the spice levels which makes them more flavorful and tasty.
Sometimes I add chopped onions, grated carrots, green chilies and coriander leaves for the topping. This time I have not used. I have the details in the pro tips section.