Masala Methi Moong Dal Dosa Recipe

About this recipe

Masala Methi Moong Dal Dosa is a wholesome and flavorful Indian breakfast dish. Made with a batter of soaked moong dal, aromatic fenugreek leaves, and moderate spices, this dosa is rich in plant-based protein and fiber, making it ideal for a weight-loss meal plan. The crispy dosa pairs beautifully with a tangy chutney or a warm sambar, offering a satisfying start to the day for the entire family. Its balanced spice level and hearty texture make it a crowd-pleaser, while its preparation ensures a health-conscious approach without compromising taste.

Ingredients

• 1 kg Yellow Moong Dal
• medium Chilli Green Long
• 100 g Curry Leaves
• 100 g Coriander Leaves
• - Rice Flour
• 1 liter Sunflower Oil
• 50 g Asafoetida Powder
• 100 g Jeera
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds
• 100 g Methi

Instructions

1. 1. Rinse and soak the yellow moong dal for 4-5 hours or overnight in room temperature water.
2. 2. Drain the soaked dal and blend it into a smooth, thick batter along with green chili, cumin seeds, turmeric powder, and salt.
3. 3. Heat a small pan with 1 tsp vegetable oil, add mustard seeds, curry leaves, and asafoetida, and sauté for 30 seconds. Add this tempering to the batter.
4. 4. Wash and finely chop the fenugreek leaves and coriander leaves, then mix them into the batter along with rice flour for added crispness.
5. 5. Heat a non-stick dosa pan or tawa on medium heat and lightly grease it with oil. Pour a ladle of batter and spread it thinly into a circular shape.
6. 6. Cook the dosa on medium heat for 2-3 minutes until the edges turn golden brown and crisp. Flip and cook the other side for 1 minute if desired.
7. 7. Repeat the process with the remaining batter, greasing the pan lightly as needed.
8. 8. Serve the dosas hot with coconut chutney or sambar for a complete and delicious breakfast.