Protein Packed Moong Dal Dosa With Coconut Chutney Recipe

About this recipe

Protein-Packed Moong Dal Dosa with Coconut Chutney is the ultimate breakfast for flavor and fitness enthusiasts. Perfectly crispy dosas made from nutritious moong dal are paired with a creamy coconut and water chestnut chutney, creating a harmonious blend of textures and tastes. This recipe is designed to meet your protein and energy targets, delivering 26g of protein per serving along with fiber and healthy fats to keep you feeling full and fueled. The cooking process is simple yet satisfying, making it ideal for gym mornings or family gatherings. This dish captures the essence of Indian cuisine while catering to modern dietary goals, ensuring every bite is both delicious and nutritious.

Ingredients

• 500 g Whole Farm Premium Moong Dal (Chilka) Green
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 1 piece Coconut
• 50 g Pluckk Organic Curry Leaves
• medium Chilli Green Long
• loose Ginger
• 100 g Popular Essentials Jeera (Cumin Seeds)
• 500 G Pink Salt Powder
• 500 ml Oil (For Frying)
• 567 G Freshos Water Chestnuts In Water
• - White Pepper
• 250 ml Keya Lemon Juice
• 1 kg Water Chestnuts

Instructions

1. 1. Soak the moong dal in water for 4-6 hours, then drain and rinse well.
2. 2. Blend the soaked moong dal with 150 ml water, ginger, green chilies, and cumin seeds to form a smooth batter.
3. 3. Mix the rice flour into the batter and stir thoroughly to avoid lumps, adding pink salt powder for seasoning.
4. 4. Heat a flat non-stick pan and lightly grease it with vegetable oil using a brush or paper towel.
5. 5. Pour a ladle of batter onto the pan, spreading it into a thin circular dosa shape using the back of the ladle.
6. 6. Cook the dosa on medium heat until the edges begin to lift and the underside turns golden brown, then flip to cook the other side briefly.
7. 7. Repeat the process for the remaining batter, greasing the pan lightly each time.
8. 8. For the chutney, blend grated coconut, curry leaves, water chestnuts, white pepper, pink salt powder, and lemon juice with 50 ml water until smooth.
9. 9. Transfer the chutney to a serving bowl and garnish with a few fresh curry leaves for added aroma.
10. 10. Serve the crispy dosas hot with the creamy coconut chutney on the side for dipping.