Moong Dal Dosa

READY IN: 15mins


  • 1 12 cupsmung dal
  • 34 cuprice
  • salt, as needed

    Serving Size: 1 (108) g

    Servings Per Recipe:4

    Calories: 385.8

    Calories from Fat 8 g 2 %

    Total Fat 1 g 1 %

    Saturated Fat 0.2 g 0 %

    Cholesterol 0 mg 0 %

    Sodium 4.7 mg 0 %

    Total Carbohydrate72.3 g 24 %

    Dietary Fiber 22.5 g 89 %

    Sugars 1.5 g 5 %

    Protein 21 g 41 %


  • Place the dal/dahl (lentils) in two separate bowls and add water. Soak overnight or all day.
  • When ready to make the batter, drain the water from each of the bowls.
  • In batches, grind the lentils in a food processor, with a little water, until finely ground, adding water as needed.
  • Next, grind the rice with a little water, until finely ground, adding water as needed.
  • Put the ground ingredients into a large mixing bowl. Add salt and more water as needed. You need to have a thin batter to make thin dosas (like crepes).
  • Heat a nonstick frying pan or griddle over medium-high heat.
  • Add 1/2 cup dosa batter and quickly spread the batter so that the dosa will be thin.
  • Next, take a teaspoon of oil and drizzle it around the edge of the frying dosa.
  • Flip the dosa over when the first side is brown and cook the second side.
  • Repeat to make more dosas.
  • Serve with a spicy chutney. You may also stuff the dosa with potato curry or upma. Sambar (a lentil vegetable soup) is great as an additional side.
  • NOTE: Many people like to add cumin seeds, chilies and onion to the batter, but if you have a spicy chutney or filling, that is not really necessary. The batter will keep better in the fridge if those ingredients are not added.
  • If new at making dosa, you might want to make your first ones using only 1/4 cup batter until you get the hang of spreading out the batter as it cooks.
  • Source: Read Full Article