Meal Prep · Indian
Moongdal Dosa
A healthy and protein-packed savory lentil pancake, perfect for a quick Indian breakfast or light meal.
Ingredients
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Step-by-step- Rinse the moong dal thoroughly and soak it in enough water for 4-6 hours, or overnight.
- Drain the soaked moong dal and transfer it to a blender. Add green chilies, ginger, and cumin seeds. Add about 1/4 to 1/2 cup of water and grind to a smooth batter. The batter should be thick but pourable, similar to pancake batter.
- Transfer the batter to a bowl. Add salt to taste. If using, stir in the finely chopped onion and coriander leaves.
- Heat a non-stick tawa or cast-iron griddle over medium-high heat. Once hot, reduce heat to medium. Lightly grease the tawa with oil or ghee.
- Pour a ladleful of batter onto the center of the tawa and quickly spread it outwards in a circular motion to form a thin dosa.
- Drizzle a little oil or ghee around the edges and on top of the dosa. Cook until the bottom turns golden brown and crispy, about 2-3 minutes.
- Carefully flip the dosa and cook for another minute, or until cooked through. Alternatively, you can fold it in half without flipping if you prefer a crispier texture.
- Remove the cooked dosa from the tawa and serve hot with chutney, sambar, or any desired accompaniment. Repeat with the remaining batter.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 18 g |
| Carbohydrates | 45 g |
| Fat | 4 g |
| Fiber | 8 g |
Storage & Freezer Guide
Make it last Refrigerator (Batter) 3-4 days
Store the leftover batter in an airtight container in the refrigerator. Stir well before using.
Freezer (Batter) Up to 1 month
Portion the batter into freezer-safe bags or containers. Thaw overnight in the refrigerator before using. You might need to add a splash of water and re-season if it thickens too much.
Reheat (Cooked Dosa) Stovetop/Microwave
Cooked dosas are best eaten fresh. To reheat, warm them on a lightly greased tawa for a minute or two until crisp again, or microwave briefly until warm (they may lose some crispness).
Chef’s Corner
- For extra crispiness, add 1 tablespoon of rice flour to the batter. This also helps with spreading.
- Adjust the amount of water while grinding to achieve the perfect consistency. If the batter is too thick, dosas will be hard; if too thin, they won’t spread well.
- Ensure your tawa is at the right temperature. If it’s too hot, the dosa will stick. If too cold, it won’t cook evenly. Sprinkle a few drops of water; if they sizzle and evaporate quickly, it’s ready.
