Moong Dal Dosa

Moong Dal Dosa

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.
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Prep Time 20 minutes
Cook Time 20 minutes
soaking dal 4 hours
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 3 people


  • 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!

Learn How To Make Moong Dal Dosa With Moong Dal – Manjula’s Kitchen 

Dosa is a popular south indian delicacy which looks like a crepe. It’s like a crisp and thin pancake made of rice and urad dal batter. Traditionally Dosa is served with sambar, aloo masala and coconut chutney. It is an Indian crepe made usually through rice batter, but here we have experimented and made many alternative dosa such as Oat Dosa, Besan Dosa, Rava Dosa, Sorghum Dosa, whole wheat dosa. This preparation is using moong dal and is a bread based gluten free breakfast recipe that is vegan. The preparation entails skillfully combining pan techniques and manual dexterity to achieve the perfect bread cooked on non-stick skillets.

Preparing Moong Dal:

Embarking on the enticing journey of crafting moong dal dosa, initiate by meticulously washing the moong dal, repeating the water-changing ritual to ensure absolute clarity. Immerse the dal in four cups of water, allowing it to soak for a minimum of four hours, cultivating a soft and pliable texture essential for the success of this revered moong dal dosa recipe. The thorough soaking not only aids in the dosa’s consistency but also serves as a testament to the meticulousness ingrained in the recipes of moong dal dosa.

Blending Moong Dal Batter: 

Upon draining the soaked moong dal, transition to the blending phase, where precision is key. Combine the dal with green chile and ginger, gradually introducing water to achieve a seamlessly smooth batter. Be mindful that the proportion of water directly impacts the final texture, a crucial detail in the nuanced art of dosa recipe with moong dal. This harmonious blending process transforms the moong dal into a versatile canvas, ready to absorb the flavours and nuances that define this iconic dish.

Seasoning the Batter: 

Elevate the moong dal batter to a symphony of flavours by introducing salt and cumin seeds. Adjust the water content with care, ensuring the batter attains the consistency reminiscent of pancake batter, a vital characteristic in the sought-after recipes of moong dal dosa. This seasoning process not only imparts depth to the batter but also plays a pivotal role in shaping the distinct taste profile that defines moong dal dosa recipe.

Heating the Skillet: 

Transitioning to the cooking phase, heat a non-stick skillet over medium-high heat, a critical step in the dosa-making process. The sizzle of water droplets confirms the skillet’s readiness, setting the stage for the dosa’s journey from batter to a crisp delicacy. This well-calibrated heat not only ensures the dosa’s optimum texture but also encapsulates the essence of precision embedded in the moong dal dosa recipe.

Pouring and Spreading the Batter: 

With the skillet primed, gracefully pour ½ cup of the moong dal batter onto the heated surface. Employing the back of a spoon, skillfully spread the batter in a spiral motion, originating from the centre and expanding to a symmetrical seven-inch diameter. This meticulous spreading ritual is not merely a technicality but an artful dance that defines the visual appeal and thickness of the moong dal dosa, showcasing the intricacies of dosa recipe with moong dal.

Cooking and Flipping the Dosa:

As the batter begins to dry, introduce a teaspoon of oil, spreading it delicately over the dosa’s surface. After a brief interlude, execute a precise flip using a flat spatula, revealing the golden-brown underside. Gently press the dosa to ensure uniform cooking, turning it two to three times. This vigilant cooking process guarantees a crisp finish and a tantalising aroma, embodying the essence of moong dal dosa recipe.

Repeating the Dosa-Making Ritual: 

The final act involves replicating the dosa-making ritual for the remaining batter, ensuring a consistent outcome. Reiterate the process of pouring, spreading, cooking, and flipping until each moong dal dosa mirrors the perfection achieved in the initial creation. This dedicated repetition encapsulates the spirit of tradition and craftsmanship ingrained in the recipes of moong dal dosa, culminating in a batch of savoury, golden delights awaiting appreciation in all their flavorful glory.

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101 thoughts on “Moong Dal Dosa

  1. Hello Aunty
    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.
    Thanks alot

  2. 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.

      1. 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.

  3. this has been my all time favorite breakfast…but i prefer adding little garlic ,ginger and a couple of cloves while grinding the moong 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.

  4. 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.

  5. Dear Aunty,

    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!

  6. 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……

  7. 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!

  8. Dear Manjula,

    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!

  9. 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

  10. Hello Manjulaji

    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.

  11. 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….

  12. Hi! Manjula,
    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.
    Bhavana Patel

  13. 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!!

  14. Manjula aunty,
    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.

  15. 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.

  16. 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

      1. 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 🙂

  17. 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….

  18. 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!!!!

  19. 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.

  20. Hello Aunty,
    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.

  21. 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…..

    Smita srivastava

  22. 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 🙂




  24. 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

    1. 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”.

      1. Hi,
        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.

    2. 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.

      1. 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.

        1. 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.

  25. Hello Manjula,
    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!!!

  26. Namaste Manjulaji,

    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?


  27. 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.

    1. 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.

  28. 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.


  29. 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?

    Looks yummy!

  30. Manjula Aunty,
    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.

  31. 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.

  32. 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 u have any tips for this?so tht it dosent stick and comes out neatly.

  33. 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!

  34. Hello Manjula,
    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.
    Kind regards,

  35. 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

  36. Hello Manjulaji,
    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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