Green Moong Masala Dosa Recipe | Whole Moong Dosa with Peanut Chutney


Moong dal dosa is a healthy breakfast recipe from Andhra Pradesh. It is also known as Pesarattu, prepared by blending soaked green moong dal with rice, ginger, and chilies.

This dosa gets ready in a jiffy. So, prepare this delicious and healthy dosa at home. Let's get started.

Ingredients for Green Moong Dal Dosa

For Batter:

Green Grams - 1/2 Cup (100 grams)
Rice - 2 tbsp
Salt - 1/2 tsp
Green Chilli - 2
Ginger - 1/2 inch baton

For Stuffing:

Oil - 1 tbsp
Split Chickpea - 1/2 tsp
Split Black Gram Lentils - 1/2 tsp
Mustard Seeds - 1/4 tsp
Ginger - 1/2 tsp, grated
Green Chilli - 1 - 2, finely chopped
Curry Leaves - 10 - 12
Tomato - 1, chopped
Salt - 1/2 tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1/4 tsp
Sambar Powder - 1 tsp
Green Coriander - 1-2 tbsp

For Peanut Coconut Chutney:

Peanut - 1/2 Cup (100 grams)
Desiccated Coconut - 1/4 Cup
Lemon Juice - 1/2
Salt - 1/2 tsp
Green Chilli - 2

For Tadka:

Oil - 1 tsp
Mustard Seeds - 1/4 tsp
Red Chilli - 2
Curry Leaves - 10 - 12
Desiccated Coconut - 1/4 Cup
Lemon Juice - ½

Green Moong Dosa Recipe:

To prepare moong dal dosa, begin with the batter preparation. Put 1/2 cup of green moong dal (soaked overnight) and 2 tbsp of rice (soaked for 6-7 hours) in a mixer blender.

Add 2-green chilies (cut into halves), 1/2 inch chopped ginger, a little water, and blend the contents into a fine paste. Dal and rice mixture is ready; we will take it out in a bowl.

Add water to the mixture jar, shake it, and pour the water into the mixture. Add 1/2 tsp of salt to the mixture and mix well. Now rest the mixture for 10 minutes.

Meanwhile, start preparing the stuffing for the dosa. For that, heat 1 tbsp of oil in the pan.

When the oil is hot, add 1/2 tsp of chana dal, 1/2 tsp of urad dal, and roast the dal till golden brown. Add 1/4 tsp of mustard seeds and let them crackle.

Now, add 1/2 tsp of grated ginger or ginger paste, 1 or 2 finely chopped green chilies, 10-12 curry leaves, and roast everything briefly.

Add 1-chopped tomato, 1/2 tsp of salt, 1 tsp of coriander powder, 1/4 tsp of turmeric powder, 1/4 tsp of red chili powder, 1 tsp of sambar powder (optional), and mix well.

Alternative: You can add any masala of your choice like kitchen king masala, pav bhaji masala, or garam masala.

Add 1 tbsp of water to the tomatoes in the pan to cook them quickly and mash them to make mushy. Add 3-boiled potatoes to the pan after crumbling, mash the potatoes and cook for 2-3 minutes.

After 3 minutes, mix some chopped coriander leaves, and aloo masala stuffing is ready. Take the aloo masala out on a plate and allow it to cool.

Now, we will start preparing the dosa. For dosa batter, we have used half a cup of water, and we have got the desired consistency.

Heat a non-stick pan to prepare dosa. Grease the pan with a little oil. Drizzle the water over the pan and wipe it. Turn the flame low. Pour a ladleful of batter in the center of the pan and spread it in a circular motion.

Now turn flame high and drizzle oil around the dosa. When the base of the dosa is lightly roasted, mark cut to fold the dosa. Add the filling in the center and fold the dosa once it turns nicely brown from all sides.

Flip the dosa around and similarly prepare all them. Green moong dal dosa is ready.

Peanut Coconut Chutney

To prepare peanut chutney, put 1/2 cup of roasted peanuts, 1/4 cup of desiccated coconut, 2-chopped green chilies, 1/2 lemon extract, 1/2 tsp of salt, some water in a mixer blender, and blend everything coarsely.

Take the chutney out in a bowl and prepare Tadka for it. Heat 1 tsp of oil in a pan. When the oil is hot, add 1/4 tsp of mustard seeds, 2-red chilies, 10-12 curry leaves, and roast briefly.

Add Tadka to the chutney and mix well. Peanut coconut chutney is ready.

Serve green moong dal dosa with peanut coconut chutney or green coriander chutney. Kids would love it with tomato sauce. So, prepare and enjoy a healthy breakfast with your family.


हरी मूंग का मसाला दोसा । Green moong Masala Dosa Recipe | Whole moong Dosa with peanut chutney



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