Sunday, January 8, 2012

Moong Dal Dosa

Dosa is normally made from fermented grinded urad dal and rice, it take quite sometimes to make the batter. When time is restraint, and a quick snack or breakfast is required, this moong dal dosa which require no fermentation is a good alternative.

Just soak and grind moong dal into batter with spices, and off you go making dosa!

1 cup Split Moongh Dal
1-2 small green chilli
1 tsp Ginger Garlic Paste
1 tsp Cumin seed
1/2 tsp Salt
1/2 tsp Coriander Powder

Pre-soaked moong bean for 2-3 hours. Wash and drain, keep it aside.

Place 1/3 of the soaked bean with green chilies, ginger garlic paste, salt and coriander powder with 2 tbsp of water and grind it into a smooth paste.

Add in another 1/3 of beans, and 2 tbsp of water, grind it into smooth paste.

Now add in remaining beans and cumin seeds and 2 tbsp of water, grind it into a smooth batter, the consistency should be like pancake batter.

Heat up a cooking pan and spread a little oil over it, turn to medium low heat, use a spatula and scoop out about 1/2 - 1/3 cup of batter.

Use the back of spatula, evenly swirl out from the center to make a round flat bread. When the Dosa hardened, spread a little oil over the dosa.

Flip the pancake and cook the other side, when it is crisp, it is done!

How to spread dosa:

Serve with pudina/hari Chutney and yogurt.

中文版,For Chinese,Click --》绿豆煎饼


  1. mmm...looks yummmmy:-)
    Thanks for sharing it

  2. 盈盈, Next time try to add in some cooked rice when you blend the ingredients as my maid she sold Dosa in her kampong before she came to work for me. She makes very nice Dosa. I love the fried coconut sauce. If you wish to have that, I will go to hunt it out and send it to you !! Bye.

  3. Hi Mrs lee, I normally add cooked rice to the fermented version of dosa to help it ferment and softened the texture... this particular dosa requires no fermentation, thus I didn't use any rice on it...