Moong Dal Dosa with 3 chutneys – Moong chilla with chutneys – Moong Dosa with chutney – Moong dal dosa recipe

Detailed step wise recipe for Moong Dal Dosa with 3 chutneys – Moong chilla with chutneys – Moong Dosa with chutney – Moong dal dosa recipe along with photos.

As they say, have your breakfast like a king and dinner like a beggar which means our breakfast should be filling, healthy and heavy to have fresh start and keep us energetic throughout the day.

We should never skip our breakfast and it should be full of nutrients like vitamins , calcium and proteins. In this post I am sharing a super healthy protein rich dosa made with whole green moong which along with three different variety of chutneys to combine with it.

This is a kind of instant dosa which does not require any fermentation and can be a healthier version of rice dosa,

It is filling yet light to your stomach and gives you ample amount of proteins and iron. This is also extremely liked by kids.

As it does not need any fermentation, it is very easy and hassle-free to make with a little or no oil. Also, the three different chutneys go really well with this dosa as we usually find in any South Indian restaurant.

Here is the detailed recipe for Moong Dal Dosa along with photos.

🍴 Time to Prep        8 hours

⏰Time to cook        10 minutes

🍛 Servings              2-3 servings

👩 Author                 Ruchika

🍲 Cuisine               Indian

♨ Course             Breakfast

Ingredients:

For Dosa batter

• 2 cups whole green moong
• 2-3 tbsp rice
• 1 tbsp methi seeds
• 2-3 green chillies
• 2-3 ginger cloves water as needed

For Green Chutney

• 1 cup fresh coriander leaves
• 2-3 green chillies
• 2-3 ginger-garlic cloves
• 1/2 tbsp sugar salt to taste
• 2 tbsp curd

For Peanut chutney

• 1 cup raw peanuts
• 1 tbsp oil
• 5-6 curry leaves
• 2-4 green chillies
• 2-3 garlic cloves
• salt to taste’
• 1/2 tbsp mustard seeds
• 1 tbsb yogurt

For Red Chutney

• 1 tbsp oil 5-6 curry leaves
• 2-4 dried red chillies
• 2-3 ginger cloves
• Salt to taste
• 1/2 tbsp mustard seeds sugar
• 1/2 tbsp 1 medium sliced onions
• 1 medium sized roughly chopped tomatoes

Recipe for Moong Dosa with chutneys

For Dosa Batter

1. Soak 200 gms whole green moong overnight.

2. Also soak 3-4 tablespoons rice and 1 tablespoon methi seeds (fenugreek seeds) for 3-4 hours.

3. Next day, transfer soaked dal and rice in a grinder jar. Add 2-3 green chillies, ginger.

4. Grind to make a coarse paste.

5. Add salt to taste.

6. Add water if required. Mix well.

For Green/Coriander chutney

1. Take 1 cup of fresh coriander leaves in a mixer jar. Add green chillies, 2-3 ginger garlic cloves, 1/2 tablespoon sugar, salt to taste and2-3 tablespoons curd.

2. Add a little water.

1. Grind to make a chutney.

For Peanut Chutney

1. Firstly heat 1 tablespoon oil in a pan.

2. Add 1 tablespoon mustard seed, 5-6 curry leaves, green chillies and garlic cloves.

3. Cook for 2 minutes until the raw smell goes away.

4. Add 1 cup raw peanuts and cook until they turn crunchy.

1. Add salt to taste and cook for a minutes.

5. Let it cool down and transfer in a mixer jar.

6. Add 1 tablespoon of curd .

7. grind to make a smooth chutney.

For Red/ Onion Tomato chutney

1. Firstly heat 1 tablespoon oil in a pan.

2. Add 1 tablespoon mustard seed, 5-6 curry leaves, dried red chillies and ginger cloves. Cook for 2 minutes until the raw smell goes away.

3. Add 1 medium sized sliced onion and cook until turn translucent. Add 1 cup roughly chopped tomatoes and cook until turn soft.

4. Now, add salt to taste, 1 tablespoon red chilli powder and 1/2 tablespoon sugar.

5. Cook for 2 minutes and add water.

6. Now, let it cool and transfer in a grinder jar

7. and grind to make a smooth chutney.

For making Dosa

1. Spread the dosa batter on a medium hot tawa in a circular motion using a ladle or a flat based bowl.

2. Sprinkle some oil and let it cook until turn crispy.

3. Flip to cook from other side.

4. Serve hot and enjoy with the 3 ways chutneys.

Ingredients for Moong Dosa with chutneys:

For Dosa batter

• 2 cups whole green moong
• 2-3 tbsp rice
• 1 tbsp methi seeds
• 2-3 green chillies
• 2-3 ginger cloves water as needed

For Green Chutney

• 1 cup fresh coriander leaves
• 2-3 green chillies
• 2-3 ginger-garlic cloves
• 1/2 tbsp sugar salt to taste
• 2 tbsp curd

For Peanut chutney

• 1 cup raw peanuts
• 1 tbsp oil
• 5-6 curry leaves
• 2-4 green chillies
• 2-3 garlic cloves
• salt to taste’
• 1/2 tbsp mustard seeds
• 1 tbsb yogurt

For Red Chutney

• 1 tbsp oil 5-6 curry leaves
• 2-4 dried red chillies
• 2-3 ginger cloves
• Salt to taste
• 1/2 tbsp mustard seeds sugar
• 1/2 tbsp 1 medium sliced onions
• 1 medium sized roughly chopped tomatoes

Instructions without photos

For Dosa

1. Soak 200 gms whole green moong overnight.
2. Also soak 3-4 tablespoons rice and 1 tablespoon methi seeds (fenugreek seeds) for 3-4 hours.
3. Next day, transfer soaked dal and rice in a grinder jar. Add 2-3 green chillies, ginger and salt to taste. Grind to make a coarse paste.
4. Add water if required.

For Green/Coriander chutney

1. Take 1 cup of fresh coriander leaves in a mixer jar. Add green chillies, 2-3 ginger garlic cloves, 1/2 tablespoon sugar, salt to taste and2-3 tablespoons curd.
2. Grind to make a chutney.

For Peanut Chutney

1. Firstly heat 1 tablespoon oil in a pan.
2. Add 1 tablespoon mustard seed, 5-6 curry leaves, green chillies and garlic cloves.
3. Cook for 2 minutes until the raw smell goes away.
4. Add 1 cup raw peanuts and cook until they turn crunchy.
5. Add salt to taste and cook for a minutes.
6. Let it cool down and transfer in a mixer jar.
7. Add 1 tablespoon of curd and grind to make a smooth chutney.

For Red/ Onion Tomato chutney

1. Firstly heat 1 tablespoon oil in a pan.
2. Add 1 tablespoon mustard seed, 5-6 curry leaves, dried red chillies and gingercloves.
3. Cook for 2 minutes until the raw smell goes away.
4. Add 1 medium sized sliced onion and cook until turn translucent.
5. Add 1 cup roughly chopped tomatoes and cook until turn soft.
6. Now, add salt to taste, 1 tablespoon red chilli powder and 1/2 tablespoon sugar.
7. Cook for 2 minutes and add water.
8. Now, let it cool and transfer in a grinder jar and grind to make a smooth chutney.

For making Dosa

1. Spread the dosa batter on a medium hot tawa in a circular motion using a ladle or a flat based bowl.
2. Sprinkle some oil and let it cook until turn crispy.
3. Flip to cook from other side.
4. Serve hot and enjoy with the 3 ways chutneys.