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5 from 1 vote

Moong Dal Dosa

A simple and tasty moong dal dosa that doesn't require an overnight soak and is very delicious.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main/Snack
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Moong Dal Dosa
Servings: 6 (2 dosas each)
Calories: 147kcal


  • 1 cup rice (any medium-grain or long-grain rice you have on hand)
  • ¼ cup moong dal (yellow, split mung lentils)
  • ½ cup cilantro (finely chopped)
  • 2 green chili peppers (like jalapeno or serrano, deseeded and minced. Can use more or less per your taste)
  • Salt to taste


  • Cover the rice and moong dal with water and allow them to soak for at least 2 hours.
  • Drain the water and put the rice and dal in a blender along with the coriander leaves, chillies and salt. Add just enough water to keep the blades running and to get a batter that's thick enough the coat the back of a ladle, but runnier than a pancake batter (unless you want really thick dosas which I personally don't like)
  • Heat a well-seasoned cast-iron or non-stick griddle. Once it's hot, scoop up about ¼ cup of batter in a ladle with a rounded bottom.
  • Pour the batter into the center of the griddle. Using the bottom of the ladle, quickly spread the batter outward in quick, concentric circles until you have a dosa about 7 inches in diameter.
  • Drizzle a few drops of oil around the edges of the dosa which helps crisp them up.
  • When the bottom is golden-brown, flip the dosa and cook the other side around 30 seconds.


Tip: If you dosas don't spread easily and the batter clumps together instead, your griddle could be too hot. Turn off the heat or sprinkle some water on the surface of the griddle to cool it down and try again.


Serving: 2dosas | Calories: 147kcal | Carbohydrates: 31g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Potassium: 42mg | Fiber: 2g | Sugar: 1g | Vitamin A: 107IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg