Breakfast, Main Course, Snacks
Comments 6

Ghee Roasted Moong Dal Dosa

This Ghee Roasted Moong Dal Dosa is a crunchy, thin crepe made with yellow lentils and spices. Since they don’t need to be fermented, they’re a super quick meal option! Packed full of protein, these dosas are super nutritious and can be enjoyed as a light breakfast or snack!

Ghee Roasted Moong Dal Dosa is a crunchy, thin crepe made with yellow lentils and spices. Since they don’t need to be fermented, they’re a super quick meal option! Packed full of protein, these dosas are super nutritious and can be enjoyed as a light breakfast or snack!

Pair these dosas with the Flaxseed Podi – Chutney Powder for an extra burst of flavor and nutrition!

This Ghee Roasted Moong Dal Dosa is a crunchy, thin crepe made with yellow lentils and spices. Since they don’t need to be fermented, they’re a super quick meal option! Packed full of protein, these dosas are super nutritious and can be enjoyed as a light breakfast or snack!
This Ghee Roasted Moong Dal Dosa is a crunchy, thin crepe made with yellow lentils and spices. Since they don’t need to be fermented, they’re a super quick meal option! Packed full of protein, these dosas are super nutritious and can be enjoyed as a light breakfast or snack!

5 from 3 votes
This Ghee Roasted Moong Dal Dosa is a crunchy, thin crepe made with yellow lentils and spices. Since they don’t need to be fermented, they’re a super quick meal option! Packed full of protein, these dosas are super nutritious and can be enjoyed as a light breakfast or snack!
Ghee Roasted Moong Dal Dosa
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This Ghee Roasted Moong Dal Dosa is a crunchy, thin crepe made with yellow lentils and spices. Since they don’t need to be fermented, they’re a super quick meal option! Packed full of protein, these dosas are super nutritious and can be enjoyed as a light breakfast or snack!

Course: Breakfast, Main Course, Snack
Cuisine: Indian
Custom Category: Breakfast, Indian Main Course, Snacks
Servings: 6
Calories: 290 kcal
Author: Nidhi Bothra
Ingredients
Moong Dal Dosa:
Potato Masala Filling:
  • 4 medium potatoes , boiled
  • 1 onion , thinly sliced
  • 1/4 cup bell peppers , thinly sliced
  • 1 green chilies , finely sliced
  • 1 inch ginger finely chopped
  • 1 dried red chilies
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • pinch asafoetida powder (hing)
  • 7-8 curry leaves
  • 2 tsp lemon juice
  • 3 tbsp water
  • 1/4 cup cilantro , chopped
  • 2 tsp oil
  • salt , to taste
Instructions
Moong Dal Dosa:
  1. Wash the moong dal and rice under cold water a few times. Then soak them in room temperature water for 2-3 hours. Once soaked, drain the water.

  2. Transfer the soaked lentils and rice to a blender and grind with salt, sugar, ginger, chili, and cumin. Slowly add water as needed to get the desired consistency. The dosa batter should be thick and smooth, but still spreadable.

  3. To cook the dosa, heat a tawa or griddle for a minute. sprinkle a few drops of water and wipe the pan with a cloth. Then, pour the batter with a ladle and spread it into a thin round layer by making circular motions. Instead of a ladle, you can also use the bottom of a steel bowl.

  4. Drizzle some ghee around the edges of the dosa and allow it to cook on medium heat for a few minutes until crispy and golden brown. Fold it in half and enjoy with some potato filling, chutney and flaxseed podi chutney powder!

  5. To make more dosas, sprinkle some water and wipe the pan with a cloth. Reduce the heat to low and follow the same steps.
Potato Masala Filling:
  1. In a pan, heat the oil and saute the cumin seeds, mustard seeds and red chili. Once the mustard seeds start to pop, add in the curry leaves and asafoetida and roast for another minute.

  2. Add in the onions and sauté for a few minutes until they become translucent. Add in the green chili, ginger, and bell peppers and sauté for 2-3 minutes.

  3. Add in the potatoes, salt, and turmeric powder. Mash the potatoes using the back of a spatula and then add in the water. Mix well and let cool for 3 minutes.

  4. Turn off the gas and fold in some cilantro and lemon juice. Your potata masala filling for dosa is ready!

Recipe Notes
  • If you don’t have the time to soak the lentils and rice for 3 hours, soak them in warm water for 1 hour.
  • In case the dosa batter gets watery, you can add rice flour to thicken it.
  • For a lighter meal, you can skip the potato masala and just enjoy the dosa with chutney powder.
Nutrition Facts
Ghee Roasted Moong Dal Dosa
Amount Per Serving
Calories 290 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 57mg2%
Potassium 664mg19%
Carbohydrates 49g16%
Fiber 21g88%
Sugar 3g3%
Protein 18g36%
Vitamin A 331IU7%
Vitamin C 38mg46%
Calcium 48mg5%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
5 from 3 votes
Flaxseed Podi - Chutney Powder is a nutritious, flavorful accompaniment to idlis, dosas, and breakfast sandwiches. Traditionally, podi powders are a blend of lentils and beans that are used as a substitute for sambhar and chutney with meals and breakfast dishes. This version is made with flaxseeds which are super high in fiber, omega 3, and vitamins to make sure that your dishes are both delicious and healthy!
Flaxseed Podi - Chutney Powder
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Flaxseed Podi - Chutney Powder is a nutritious, flavorful accompaniment to idlis, dosas, and breakfast sandwiches. Traditionally, podi powders are a blend of lentils and beans that are used as a substitute for sambhar and chutney with your meals and breakfast dishes. This version is made with flaxseeds which are super high in fiber, omega 3, and vitamins to make sure that your dishes are both delicious and healthy!

Course: Side Dish
Cuisine: Indian
Keyword: chutney
Custom Category: Pantry Items
Servings: 1 small jar
Calories: 683 kcal
Author: Nidhi Bothra
Ingredients
Instructions
  1. Heat a a pan and dry roast the flaxseeds on medium heat for 2-3 minutes until they start to pop. Transfer them to a plate and let cool for a few minutes.

  2. Now, in the same pan, dry roast the urad dal and chana dal on medium heat for 2-3 minutes until they turn golden in color and are fragrant. Transfer to a plate and let them cool.

  3. Next, add oil and roast the red chilies, cumin seeds, curry leaves, coconut flakes and tamarind on medium flame until they become crisp. Transfer to a plate and let them cool.

  4. Grind the roasted flax seeds in a blender into a powder. Make sure that you don't over grind the flax seeds otherwise they will release oil and become like a paste. Transfer this powder to a mixing bowl.

  5. Now grind the roasted dals in the blender into a powder. Transfer it to the mixing bowl with the flax seeds.

  6. Next, grind the roasted red chilies, cumin seeds, curry leaves, coconut flakes and tamarind in the blender into a powder. Transfer this powder to the mixing bowl with the flax seeds and dal.

  7. Add jaggery and salt to the powders and mix till well combined. Adjust the seasonings according to your taste.

  8. Your Flaxseed Podi - Chutney Powder is ready. Store it in an airtight container and it will remain good for atleast a month.

  9. You can serve this with idli and dosa as a chutney by mixing with ghee or oil, or just enjoy it as a dry spicy powder with your meals. It also tastes really good when sprinkled on a sandwich.

Nutrition Facts
Flaxseed Podi - Chutney Powder
Amount Per Serving
Calories 683 Calories from Fat 423
% Daily Value*
Fat 47g72%
Saturated Fat 4g25%
Sodium 42mg2%
Potassium 1088mg31%
Carbohydrates 54g18%
Fiber 30g125%
Sugar 14g16%
Protein 22g44%
Vitamin A 1551IU31%
Vitamin C 402mg487%
Calcium 354mg35%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.

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This Ghee Roasted Moong Dal Dosa is a crunchy, thin crepe made with yellow lentils and spices. Since they don’t need to be fermented, they’re a super quick meal option! Packed full of protein, these dosas are super nutritious and can be enjoyed as a light breakfast or snack!

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