Sunday, March 22, 2009

Crispy Moong Dal Dosa

This is my favourite dosa among all kinds and it's so crispy that it will give restaurants a run for their money. Moong dal has more nutritional values than other dals in it's family. This dosa is prepared with a combonation of yellow moong dal and rice. Here is another recipe for Moong dal dosa using whole Moon dal.


Yellow Moong dal (or Mung beans without husk) - 1 cup
Rice - 1 cup
Salt - as required


  • Soak dal and rice in water overnight.
  • Grind the dal and rice with water like a dosa batter.
  • Add salt as per taste.
  • Heat dosa pan at medium high, sprinkle little oil on top of the pan.
  • Pour the batter on the pan making a round circle starting from center towards the edges.
  • Smear oil along the edges of the batter.
  • Remove the dosa from pan when it is golden brown in color.


Kavitha Kollu said...


Those Dosa's really looks similar to restaurant's dosas.

Parvathi Gokaraju said...


I have never heard of these Dosa's before. I will definitely try. Looks so crispy!!.

mr said...

Hi.. the dosas look yummy..
but can you make them as soon as they are ground or do you need to ferment them like normal dosa batter?

Lakshmi said...

No need to ferment the batter, I usually make with fresh batter.

mr said...

Thank you for the quick response.. will try them.. btw any particular rice variety? parboiled/long grain etc?

Lakshmi said...

Hi Mr,

Thanks for visiting and providing your comments.

I normally use Sona Masoori rice for dosas, but heard from friends that Long Grain also tastes good for Dosas.

Pillays, Hong Kong said...

Are they ground separately or together?

Lakshmi said...


Welcome to Lakshmi's Kitchen. Your feedback is always welcome. Happy reading.


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