Whole30 Moong Dal Dosa
Discover the perfect blend of health and flavor with this Whole30 Moong Dal Dosa, a gluten-free and vegan-friendly option that's both satisfying and nutritious. Made with protein-packed yellow moong dal, this crispy Indian-inspired crepe is seasoned with earthy cumin, vibrant turmeric, and a hint of heat from green chili. Freshly chopped cilantro adds a burst of herbal freshness, while a touch of coconut oil ensures a golden, crisp texture. With just a few simple ingredients and no fermentation required, this quick and wholesome recipe is ideal for breakfasts, snacks, or light dinners. Serve it hot with coconut chutney or a Whole30-approved vegetable curry for a balanced, flavorful meal that fits seamlessly into your healthy lifestyle.
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Ingredients
- 1 cup Yellow moong dal
- 1.5 cups Water
- 0.5 teaspoon Salt
- 0.5 teaspoon Cumin seeds
- 0.25 teaspoon Ground turmeric
- 1 small, finely chopped Green chili
- 2 tablespoons, finely chopped Fresh cilantro
- 1 tablespoon Coconut oil
Directions
Step 1
Rinse the yellow moong dal thoroughly under running water. Soak it in a bowl with enough water to cover it for at least 4 hours or overnight.
Step 2
Drain the soaked dal and transfer it to a blender. Add 1.5 cups of water and blend until you obtain a smooth batter. The batter should be of pouring consistency, similar to pancake batter.
Step 3
Pour the batter into a large mixing bowl. Add salt, cumin seeds, ground turmeric, chopped green chili, and finely chopped cilantro. Mix well until all ingredients are well incorporated.
Step 4
Heat a non-stick skillet or dosa tawa over medium heat. Lightly grease with a small amount of coconut oil using a brush or a paper towel.
Step 5
Once the skillet is hot, pour a ladleful of the batter in the center. Use the back of the ladle to spread the batter in a circular motion, starting from the center and moving outward to form a thin layer.
Step 6
Drizzle a few drops of coconut oil around the edges of the dosa. Cook for about 2 to 3 minutes or until the edges start to lift and the base turns a light golden brown.
Step 7
Flip the dosa using a spatula, and cook the other side for an additional 1 to 2 minutes until both sides are cooked through and golden.
Step 8
Serve hot with a side of coconut chutney or a Whole30-approved vegetable curry. Repeat the process with the remaining batter, stirring the batter occasionally before making each dosa.
Nutrition Facts
| Serving size | (596.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 833.1 |
| Total Fat 16.7g | 0% |
| Saturated Fat 12.2g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 1229.6mg | 0% |
| Total Carbohydrate 121.9g | 0% |
| Dietary Fiber 17.2g | 0% |
| Total Sugars 0.6g | |
| Protein 49.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 237.9mg | 0% |
| Iron 15.3mg | 0% |
| Potassium 2606.8mg | 0% |
Source of Calories