Green moong masala dosa recipe | Mysore moong dosa | Pesarattu recipe

Moong masala dosa is a crispy dosa made with soaked green gram (moong dal), rice, and regular spices. Unlike traditional South Indian dosa, this recipe does not require fermentation. In this recipe, I share an instant Mysore chutney and a South Indian-style dosa masala that are both easy to prepare and pair perfectly with the moong dosa. With a little planning, this instant dosa serves as a great alternative to the traditional dosa recipe, taking less than 30 minutes to make while delivering an amazing taste with Mysore chutney and masala. Do give it a try!

• Preparing the Batter: Along with green moong, I soak some rice, which helps give the dosa its crispiness. I also add some rava (semolina) to the batter to keep the dosa crispy for longer. The dosa batter should have a thick, pourable consistency. Add water gradually while grinding the soaked dal. If the batter turns out too thin, adding some rava helps absorb excess water and improves the texture.
• Enhancing the Flavor: To elevate the taste, I prepare an instant Mysore chutney and a simple potato masala. Both are quick to make and complement the dosa beautifully.
• Cooking for the Perfect Texture: Reduce the tawa (griddle) temperature before spreading the dosa, and cook it on a medium flame for the best crispy texture. The dosa tastes best when served hot with masala and chutney.

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Recipe video

Green moong masala dosa recipe | Mysore moong dosa | Pesarattu recipe

Author Nehas Cook Book

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Soaking time 6 hours hrs

Total Time 6 hours hrs 35 minutes mins

Course Breakfast, Snack

Cuisine south indian

Servings 10 medium size dosa

Ingredients

 

For green moong dosa batter

• 1 cup green moong
• ¼ cup rice
• 3 green chilli
• 1 inch ginger
• 1 tsp cumin seeds
• Some curry leaves
• Salt to taste
• ¼ cup fine rava
• ½ cup water or as requied

For mysore chutney

• 8-10 soaked dry Kashmiri red chilli
• 1 inch ginger
• 6-7 garlic cloves
• 4 tbsp roasted chana dal
• Salt to taste
• ½ tsp turmeric powder
• 1 tbsp dry coriander seeds
• 1 tsp cumin seeds
• 5-6 curry leaves
• 2 tbsp tamarind pulp
• ¼ cup water or as required

For potato masala

• 2 tbsp oil
• ½ tsp mustard seeds
• Pinch of hing
• ½ tsp urad dal
• ½ tsp chana dal
• Some curry leaves
• 3 chopped green chilli
• 1 tbsp chopped ginger
• 1 tbsp chopped garlic
• 3 medium size slices onion
• 1 cup hot water
• 3 medium size boiled and mashed potatoes
• Salt to taste
• ½ tsp turmeric powder
• Pinch of sugar
• Some coriander leaves

Assembling dosa

• Dosa batter
• Oil or butter
• Mysore chutney
• Dosa masala

Instructions

Making Green Moong Dosa Batter

• In a mixing bowl, add 1 cup green moong and ¼ cup rice. Wash and soak for 6 hours.
• In a mixer jar, add the soaked moong mixture, 3 green chilies, 1-inch ginger, 1 tsp cumin seeds, some curry leaves, and ½ cup water. Grind into a smooth batter.
• Transfer the batter to a mixing bowl, add salt and ¼ cup fine rava. Mix well and whisk the batter for 2-3 minutes to make it light and fluffy.
• Cover and let the batter rest for 15-20 minutes. Keep it aside.

Making Mysore Chutney

• In a mixer jar, add 8-10 soaked dry Kashmiri red chilies, 1-inch ginger, 6 garlic cloves, 4 tbsp roasted chana dal, salt, ½ tsp turmeric powder, 1 tbsp dry coriander seeds, 1 tsp cumin seeds, 5-6 curry leaves, 2 tbsp tamarind pulp, and ¼ cup water. Grind into a thick chutney.
• Do not make the chutney too thin; otherwise, the dosa will not become crisp.
• Mysore chutney is ready. Keep it aside.

Making Dosa Masala

• In a pan, heat 2 tbsp oil. Add ½ tsp mustard seeds, a pinch of hing, ½ tsp urad dal, and ½ tsp chana dal. Sauté.
• Add some curry leaves, 3 chopped green chilies, 1 tbsp chopped ginger, and 1 tbsp chopped garlic. Sauté.
• Add 3 medium-sized sliced onions and sauté until they become transparent.
• Add 1 cup hot water and bring it to a boil. Adding water makes the dosa masala soft and moist.
• Add 3 medium-sized boiled and mashed potatoes, salt, ½ tsp turmeric powder, and a pinch of sugar. Mix well and cook until the water is absorbed into the potatoes.
• Garnish with coriander leaves and mix well.
• Hotel-style dosa masala is ready.

Making Mysore Moong Dosa

• Heat a dosa tawa, sprinkle some water, and wipe it. This process reduces the temperature of the tawa.
• Pour 1.5 ladles of batter in the center of the tawa and spread it evenly.
• Apply some oil and butter to the dosa and cook on medium flame until it becomes crisp on both sides.
• Spread Mysore chutney on the dosa and add the dosa masala in the center. Spread evenly.
• Fold the dosa and serve hot with chutney and sambar.

Notes

1. The addition of rice makes moong dosa crispy.
2. Do not add too much water while grinding the dosa batter.
3. The addition of some rava makes the dosa crispier for a longer time.
4. The dosa batter should be medium-thick and of pouring consistency. Do not make it too thin.
5. Sprinkle some water to reduce the dosa tawa temperature, then spread the dosa batter easily.
6. Cook the dosa on a medium flame. Do not cook it on a high flame.