We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the green moong dal overnight.
Blend the soaked green moong dal, garlic, green chilies, and water into a smooth batter.
Add turmeric, red chilly powder, and salt to the batter and mix well. Leave it to ferment for 2 hours.
Heat a non-stick pan and grease it lightly with desi ghee.
Pour a ladleful of batter onto the pan and spread it evenly to form a thin dosa.
Cook on medium heat until the edges start to lift and the dosa turns golden brown.
Flip the dosa and cook the other side for a few seconds.
Serve hot with chutney or your favorite side dish.
Want to keep this recipe for later? We can email it to you!
Ensure the moong dal is soaked for at least 4-6 hours for a smooth batter.
Adjust the spice level by increasing or decreasing the quantity of green chilies and red chilly powder.
Use a non-stick pan for easier handling and perfect dosa texture.
Cook the dosa on medium heat to avoid burning and ensure even cooking.
Can I use yellow moong dal instead of green moong dal?
Yes, you can substitute yellow moong dal, but the flavor and texture may vary slightly.
How long should I soak the moong dal?
Soak the moong dal for at least 4-6 hours or overnight for best results.
Can I make this dosa without ghee?
Yes, you can use oil or skip it entirely for a fat-free version, but ghee adds a rich flavor.
Is this dosa gluten-free?
Yes, this dosa is naturally gluten-free as it is made with moong dal.
What can I serve with moong dal dosa?
You can serve it with coconut chutney, tomato chutney, or any spicy side dish of your choice.
