Moong Dal Dosa, Cheela
Moong Dal Dosa, also known as “cheela” or “puda, is a thin, crisp pancake made from any one of a variety of batters. Moong dal dosa is a convenient substitute, faster and easier to prepare than the traditional dosa. Traditional dosas are made with fermented urad dal and rice.
- 1 cup washed moong dal
- 1 chopped green chili
- 1/4 inch piece of ginger chopped
- 1/2 tsp cumin seeds
- 1/2 tsp salt
- 6 tbsp oil
- Wash the dal, changing the water several times until it appears clear. Soak dal in four cups of water for at least four hours.
- Drain the water. Blend the dal with green chile and ginger, adding water slowly as needed to make a smooth batter. Note: The less water, the smoother the batter.
- Mix the salt and cumin seeds into the batter. Add water as needed. The total water added will be about ½ cup, just enough to achieve the consistency of pancake batter.
- Place a non-stick- skillet over medium-high heat. Test by sprinkling a few drops of water on it. The water should sizzle right away.
- Pour ½ cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about seven inches in diameter.
- When the batter begins to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds, then flip the puda using a flat spatula.
- Press the dosa lightly with the spatula all around to assure even cooking, turning them two to three times. Dosa should be crisp and golden brown on both sides.Repeat for the remaining dosas.
Serving suggestion: Serve dosa folded with Aloo Masala For Dosa or Jeera Aloo you can fold with your favorite cheese. You can also serve with Samber or with yogurt.
Tried this recipe?Let us know how it was!
101 thoughts on “Moong Dal Dosa”
Manjula how should I make moong dal flour ,(the yellow moong)
I never had this until my mother in law made it and ever since i am a fan and kept exploring more about it. Love the way you make recipes look so simple and easy to make. :*
I have been teaching myself indian cooking for about 3 years now I have used so many of your recipies and they came out so good thank you
Mandy, Thank you
Can i make this dosas of sprouted Moong?
I follow your recipes, its wonderful.
Jayashri chitre, yes it will be good
I simply love your recipes.
I just wanted to ask if I can use mung daal flour directly instead of soaking daal and then grinding it?
Please let me know.
Reetika, it is not the same but it will work soak dal flour for about an hour
your recepies are amazing
my mother made kathi rolls n they were fabulous
plz upload more tasty n yummy stuffs..
Thanks for these lovely and easy to prepare receipes especially when our kids hate eating dal -roti daily.They are great for a change in menu.
which moong are these../??
green moong or yellow moong dal..??
Yellow moong dal
very crispy dosa. madam shall we add raw rice to this in equal propsition what is your opinion
My moon dal dosa does not turn crispy y?
Add more oil. Make sure batter is not too thick.
Also make sure you add less water when you blend. In fact water is not needed. This will ensure that the batter is smooth.
When you heat the tawa, make sure it is hot and not warm. I use 5 on GE hob. if it is not hot, it will not be crispy. If it is too hot, it will either become black or not cook on the other side.
I have tried making moon dal do as with yellow n green split moon dal as well but they never turn crispy,what could b reason.
this has been my all time favorite breakfast…but i prefer adding little garlic ,ginger and a couple of cloves while grinding the moong daal.it gives an amazing flavour.while serving..i generally use finely chopped onions,tomatoes,green chilly and coriander along with crushed paneer.this goes awesome with sweet and sour mint chutney.
Thank you so much for this recipe!!!
For health reasons we have had to go on south Beach Diet, and for the first two weeks can have no flours or grains. This recipe is a wonderful and healthy way to eat breakfast on the days we eat vegan. I make it with your chutney and my husband loves it.
I do make one substitute, I don’t add green chili; I add about 1/4 cup shredded mooli. It is still spicy, but with the awesome taste of the radish. My mother serves it with yogurt and sugar so you can offset the spicy with the cool and sweet.
Can this dosa be made with moong daal powder? I have the moong daal, but instead of soaking it for 4 hours in water, would it be quicker to use the powder? Will it come out with the same result? Thank you!
You can use the moong dal powder it is ok, texture is different but make sure let the batter sit for half an hour before you make dosa.
dear manjula aunty ji….
thanks for yur all receipes…..amazing its like homely environment.I learn lots of things from yur site again thanks a lot aunty……
An excellent food for diabetics – sans the potato masala stuffing. Mung dal has a low glycemic index and keeps the rise in blood glucose levels slow and steady. It is also extremely filling. An excellent substitute for the regular rice dosas – for a hearty breakfast without having to worry about the glucose spikes. Goes very well with sambar and/or coconut chutney! Thanks a lot for the recipe of the great dish!
I tried the moong dal dosa with cheese for a quick meal this evening, and they turned out wonderfully! Your videos are both charming and instructional – they make the recipe work.
Keep up the great cooking – you will make an Indian cook out of an Irish chef yet!
Can we make the same with Toor Dal?
Dear Manjula ji.
Thank you for your excellent recipes. I organized a dinner for 14 people in my house and the menu was all from your kitchen. I must say, everybody enjoyed the food thoroughly.Thanks to you
This is a great recipe for dosa. Thanks so much!
I have a rather basic question. When I pour batter on centre of the pan and try to spread it to make a round shape I always get it wrong. Can you please explain the technique. My batter either sticks to the laddle or the dosa gets cooked too fast on the sides.
Add few more spoons of water to the batter.
i want to no recipe for chocolate coconut roll
even i bought this measuring cups but it seems dat my cups are small than ur having…………..please help me out
Hi manjula ji,
your receipes are ssooo nice…. i tried some of them…and they all turned so well…
thanks a lot….and keep putting new receipes also….
Excellent piece, this is very similar to a site that I have. Please check it out sometime and feel free to leave me a comenet on it and tell me what you think. I’m always looking for feedback.
I tried your cabbage kofta . Turned out so… yumi.. My husband does not like koftas but this one was so delicious that he requested me to keep on our regular dinner manu.
Your recipes are so simple and delicious.
I am so glad I found you.
Hi Manuja Aunty,
My mother in law , does not eat urad dal at all, moong Dal dosa are a good substitute to the regular dosa. I was wondering, does the same batter help me prepare idli out of it, and also can i make dahi wadas and mendu wadas out of the moon dal.
Please let me know, if that works out!!
Your recepies are really great. I have just made the moong dal dosas and they were really great. I doubled the amount of moong dal and other ing so that I can make it for my tiffin to work. The batter won’t get spoilt if I kept it in the fridge for a week.
The batter won’t get spoilt if you keep in the fridge for a week.
Hello aunti ji,
I tried this moong dal dosa and in first attempt it was unexpectedly good.
thanks for thsi receipe 🙂
I tried it for dinner today and it came out quite well. My husband was not able to make out the difference between a normal dosa. Thanks very much for the recipe.
I made these today for lunch and they turned out fantastic! Except I made them too thick becouse I was worried that they would break when I turn them.Silly me, next time Im gonna make it Manjula’s way…:).Thanks
Im confused – is this yellow moong dal or green moong? Sorry am a newbie!
Yello moong dal.
Hi Manjula aunty
I made these dosas yesterday and they turned out FABULOUS. My first attempt at any dosa and I could even make them round and crisp like yours – all thanks to your video. The proportions were perfect except I doubled the ginger and added 5-6 green chillies..Thank you aunty 🙂
Manjuladi, These were delicious. I tried some variations by adding a little yoghurt and lemon juice to the batter. Thank you for your recipes.
Hi Manjula aunty,
I tried making these and it was lovely….. also tried the same with green gram and that was lovely too……. maybe u could come up with a better recipe with the green gram….
Hi Manjula i’m so happy to find you ,i’m looking for long time one site like yours thanks
Oh my goodness, these are fantastic. I have had moong dal dosa at a vegetarian restaurant in Austin, TX that I loved, but these are even better and so easy to make. Thank you so much for the video. I would never have been able to conceive of the the process without seeing it. I’m going to make these at least once a week for breakfast in the cold weather for my kids. YUM!!!!
these dosas are called pesarattu in Andhra…my dad loves them.
My wife and I are here in B. Aires and have found a place on Santa Fe Avenue in Recoleta that has all the daals you might be interested in. Our difficulty is finding the spices!
If I remember the name, I will write it, but a place does exist.
I made Moong dal dosa but with slight variation.
I soaked half cup of rice for 4 hours and 1 cup of yellow mung dal and then grinded as with cumin seeds, green chillies, red chillies and salt.
Then made dosa with this batter..The rice version dosa is much more crispier and tastier.Thanks for the recipe.
Thanks so much for sharing this wonderful recipe. The dosa came out perfect the very first time, I couldn’t believe it!
Keep up the good work.
Yes i have tried it …. its really tasty and easy too …. thanks to manjula di .. the problem i faced only in this is to fold the dosa.
very useful link
Hello aunty !!
I’m a kids food stylist , i have linked your Moong dal dosa post in my blog. pl go thru my blog wud love to hear ur expert comments…..
But I think for this recipe you would need split green lentils, these are light yellow in color, the green chaff is removed by processing. Best bet would be an Indian grocery store 🙂
DOSA I LOVE INSHALLAH I WL TRY THIS RECIPE MY DAUGHTER WLL LOVE IT
IM IN JEDDHA(K.S.A) HW RU ANTY,PLZZ DO TEACH US HW TO MAKE PLANECAKE
BYE TAKE CARE
from where have u got this tawa. pls. guide.
Aunty, where do I get moong Dal Beans? Can I get it at regular grocery store like Wal-mart? What is the name in English?
Is it Green Beans? Let me know….aunty…I’d like to try this recipe. Thank you
Hi Christine, In english also its known Moong and you can find this in any Indian grocery store.
Wal-mart does not sell this lentil. If you are not near an Indian grocery store, many health/natural food stores may carry it.
It can be spelled either “moong” or “mung”.
I have seen these in Walmart as well as Kroger. Look for “whole green lentils”. That’s the whole (green) moong daal. And split green lentils would be the moong daal used for khichadi or halwa.
Aunty-ji, I´m from Argentina and there is only one Indian grocery store i know and its quite far from home. I couldnt find these lentils by that name and tried the recipe with regular (brown) lentils and the results were not good. Now i found a natural food shop that sells another type of lentils called “Turkish lentils” or “Asian lentils” that are of a pale orange colour and are much softer. Do you think these would be ok to try to make dosas? Thanks in advance for your answer, God bless you, your recipes are great.
I’m surprised the Indian store didn’t have these lentils because they are very common in Indian cooking. They can be spelled “moong” or “mung”, but the pronounciation is the same. Check back or call backt to the store and ask for an Indian employee who should know what moong daal (daal is Hindi for lentils) is.
yes, the indian store has them but its too far from home and couldnt find them in other stores. sorry if i didnt explain myself correctly. thanks for your kind reply.
Pale orange dal is masoor dal . May not click in this recipe. The shop may have run out of moong dal as it is a very popular dal. Dal means lentil.
I have loved your website and especially the videos. I am a vegetarian and have celiac disease, your recipes fit my diet and give me a delicious way to enjoy bread-like foods. This dosa is much quicker and easier than any other dosa I’ve tried and tastes so very good. Thanks so much!!!
CAN YOU ALSO PROVIDE THE RECIPE FOR THE COCONUT CHUTNEY THAT NORMALLY GOES WITH THIS DOSA?
Hello Manjula Aunty,
Today, i tried out this recipe. It came out really nice. My husband liked it. Thanks a lot.
I have made this recipe several times now and each time it came out really nice. I try to change the filling now and then. I made it once with bell peppers instead of potatoes, it was quite nice.
I wanted to ask you whether we can store the dal batter and ifso how should it be stored and for how long can it be stored?
Hi Sumit, Dal batter can be refregerated for about four days.
it’s been soo long.. for your Mango ice cream………. can you pls tell me when you will put up on the web ??
hey manjula my dosa didn’t come at all. all the batter stuck to my pan/skillet. please reply for could be the reason. all by bater was sticking to itself and once i put it on everything would sizzle a lot. please help me as iam gonna try them again and they are my fav.
The problem is the pan. Either use a good quality non-stick pan or make sure the pan you’re using (if it’s not a non-stick) is properly “seasoned”. Some pans just don’t work well for things like dosa batter and the batter sticks no matter what you try to do.
I now always use non-stick pans for my dosas. Keep in mind that the non-stick surface wears away with time, so use a newer one. Hope this helps.
thanks jaya they came out perfect with new pan :)))))
manjula thanks a lot. i love all ur recipes. thanks to u a lot
Glad it worked !
Dear Manjula, how big is your “cup”? 200 or 250?
In the US, one cup is 250ml.
I tried this Moong daal dosa, it came out really good. Thanks for the recipe.
Very nice n tasty recipe! Everyone loved it 🙂
Hi manjula Di,
Today i prepared this Dosa.It came so nicely.I followed the direction what u said.Everybody in my family likes this dosa.Thanks for wonderful receipe.
Hi Manjula masi,
Can U please show how to make SABUDANA KHICHADI for fast?
Hi Manjula Auntie,
It looks like you’re using the split yellow moong dal. The only kind of Moong Dal I have at home is the whole one, can I use that or should I go buy the split one?
Yes, a tava will work.
Can I Use A Tavha to Cook DO-SA on?
When I saw in the finer print that these are actually Cheela I got excited as I know this dish as breakfast cheela in U.P.
My mother-in-law also adds in things like tiny dices of potato and shredded carrots into the mxture before frying.
Maybe you could consider adding Cheela to the main title.
I cook mine to be softer (personal preference) like a thin pancake.
I made the moong dal dosa today,they came out very nice.It is a very innovative idea.It is a great recipe for diabetic people.Do post more healthy recipes.
Thanks and keep up the good work.
i think it looks really good. i havn’t tried it yet, but im excited.
hey thanks subbu! ill try this. thanks 🙂
if dosa’s should not stick to the tava , cut an onion into half, and rub that on the tava before each dosa… 🙂
hi manjula mam.
very nice looking tasty crispy thin dosas. but… mine dosent come so thin.if i spread too much it sticks in the tava.even in non stick tava it sticks.do u have any tips for this?so tht it dosent stick and comes out neatly.
Dear Aunty Manjula,
This dosa turned out very good. My 3 yr old daughter is a big fan of dosa and its always so tedious to make the usual dosa. This Moog Dhall Dosa is so easy and I can make it whenever I want. Thank you for this fabulous recipe!
I stumbled upon your cooking live lesson on YouTube by chance. It is 23:49pm and I am fantasising about your Moongdhal Dosa. My toddler son (who still cannot speak) is going thank you tomorrow at lunchtime with a big smile and a mouthful. I just wanted to tell you that it is an absolute brilliant idea to teach people to cook nutritious vegetarian food “live”. Keep up the fantastic job! I am going to recommend your website to family and friends in Germany.
I am very sure this will work.
I want to know instead of soaking the dal for four hours, can we grind the dal straightway in the dry grinder and then mix it with water and again grind the batter in wet grinder. Sometimes you just think of preparing the dosas in the dinner and there is no time for soaking the dal
Hello Pankaj yes you can add some urad dal or even chana dal but keep more moong dal
Thank you for your recipes. I tried the chapati roti and it came out perfect.
Gob Bless You.
Can I add urad dal in moong dal.
give me a answer in yes or no or why?
i have make bangali rasgullas but it’s not too soft.
please give me suggestions to make rasgullas soft.
Your recipes are great !
I love cooking myself and I learned so many things that I didn’t know before
Thank you for all the nice recipes you……….especially it is LOT easier when one sees the videos. Your recipes are much simpler and easier to cook. Also thank you for this wonderful recipe of “Moong Dal Dosa”. Do keep on posting more healthy recipes.
Thank you again.
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