Crispy Green Moong Daal Dosa – A Protein-Packed Indian Delight
Hello lovely readers!
Today I’m sharing a recipe that’s close to my heart and perfect for those who love dosa but want a healthier, high-protein twist—Split Green Moong Daal Dosa, also called Pesarattu in Andhra cuisine. This vibrant green dosa is naturally gluten-free, requires no fermentation, and makes a crisp yet soft crepe that’s incredibly nourishing.
Whether you’re planning a weekend brunch or a quick weeknight dinner, this recipe has your back. Let’s dive right in!
🌿 What is Green Moong Daal Dosa?
Pesarattu is a traditional South Indian dosa made from whole green moong or Split Green moong dal. Unlike regular dosa batter, this version doesn’t require rice or fermentation—just a good soak, a quick blend, and you’re ready to cook! It’s packed with plant-based protein and fiber, making it a wholesome, diabetic-friendly choice.
🛒 Ingredients
For the Batter:
- 1 cup Split green moong dal (or whole green moong – green gram)
- 1-inch piece of ginger
- 1-peeled garlic(optional)
- 1–2 green chilies (adjust to spice preference)
- choice of veggies – Spinach, carrot, coriander etc.
- ½ teaspoon cumin seeds
- Salt to taste
- Water, as needed
Optional Add-ins:
- ½ onion, finely chopped
- Fresh coriander, finely chopped
- Crushed black pepper
- Grated carrot or beet (for a colorful twist!)
⏲️ Prep Time
- Soaking time: 6 hours or overnight
- Blending & prep: 10 minutes
- Cooking time: 20 minutes (for 4-5 dosas)
👩🍳 Method
Step 1: Soak the Dal
Wash the split green moong daal and rice (if using) thoroughly. Soak them together in plenty of water for at least 4-5 hours or overnight. Drain just before blending.
Step 2: Blend the Batter
Add soaked moong dal, ginger, garlic (if adding),green chilies, cumin, Choice of veggies and salt to a blender. Add ½ to ¾ cup water gradually and blend until you get a smooth, pourable batter—thicker than pancake batter but thinner than regular dosa batter.
💡 Pro Tip: Don’t overblend. A bit of texture adds rustic charm!
Step 3: Rest (Optional)
You can use the batter immediately, but letting it rest for 20–30 minutes gives a better texture and flavor.
Step 4: Make the Dosas
Heat a cast-iron or non-stick dosa pan. Once hot, Pour a ladleful of batter in the center and spread it out in a circular motion like a crepe.
Sprinkle grated paneer, chopped onions, coriander, and crushed pepper on top if desired. Drizzle a bit of oil around the edges and cook until golden and crisp. Flip and cook the other side for just 20–30 seconds.
Repeat with remaining batter.
🍽️ How to Serve
Green moong dosa is traditionally served with:
- Allam Pachadi (ginger chutney) – fiery and flavorful
- Coconut chutney
- Tomato-onion chutney
- Or even a dollop of yogurt for a probiotic-rich twist!
🌱 Why You’ll Love This Recipe
- No fermentation = instant dosa fix!
- High in plant protein and fiber
- Easy to digest
- Naturally vegan and gluten-free
- Crisp edges, soft center – the texture is just 🤌
📝 Final Thoughts
If you’re looking for a way to make your dosa nights a bit healthier without sacrificing flavor, this Green Moong Daal Dosa is your go-to. It’s comforting, filling, and ticks all the boxes for a satisfying meal. I often double the batter and use leftovers to make mini pesarattu wraps with veggies for lunchboxes!
Give it a try and let me know in the comments how it turned out. 💚
Happy cooking,
– [Mitaharaeats.com]
Tag your recreations with #mitaharacooking
🧮 Nutritional Info (per dosa – approximate)
| Nutrient | Amount |
|---|---|
| Calories | ~130 kcal |
| Protein | 7–9 g |
| Carbohydrates | 18–20 g |
| Fiber | 4–5 g |
| Fat | 3–4 g |
| Iron | ~10% DV |
| Magnesium | ~15% DV |
Note: Values may vary based on added toppings and oil used.
🖨️ Printable Recipe Card
📌 Save or Print: Green Moong Daal Dosa (Pesarattu)
(Click the image below to print or download!)
Green Moong Daal Dosa (Pesarattu)
Protein-rich, crisp, and ready in under 30 minutes (after soaking)
Ingredients:
- 1 cup whole green moong dal
- 2 tbsp rice (optional)
- 1-inch ginger
- 1–2 green chilies
- ½ tsp cumin
- Choice of veggies like Spinach, carrot , fresh green coriander
- Salt to taste
- Water as needed
Toppings (optional):
- Chopped onion
- Coriander leaves
- Crushed pepper
- Grated carrot
Instructions:
- Soak Split moong Dal 4-5 hours or overnight. Drain.
- Blend with ginger, garlic (optional) chilies, cumin, salt, Choice of veggies and water to form a smooth batter.
- Heat a dosa pan. Pour batter and spread into a thin circle.
- Sprinkle toppings, drizzle oil, and cook until crisp and golden.
- Serve hot with chutney of choice.
🧾 No fermentation required | Vegan & gluten-free
Mitahara - by Mansi Desai 
Leave a comment