Bored of regular dosa? 🤔 Try this protein-packed Moong Oats Dosa! crispy, healthy & ready in minutes

moong dal

🥗Healthier: split yellow lentils

💰Cheaper: split peas

Split peas are often less expensive and provide similar protein content.

oats

🥗Healthier: quinoa flakes

💰Cheaper: rice flour

Rice flour is a budget-friendly alternative that can still provide texture.

Rinse the moong dal and chana dal together until the water runs clear.

Soak them in enough water for at least 2 hours (or 30 mins in warm water for a quick soak).

Drain the water from the soaked lentils completely optional. You can use it its less water.

In a blender, combine soaked lentils, dry oats, green chilies, ginger, cumin seeds, and salt. Add about 1/2 cup of water and blend into a smooth, slightly thick, pouring consistency batter. Add more water if needed.

Mix all the chopped vegetables for the topping in a bowl and set aside.

Heat a non-stick or cast-iron dosa tawa on medium-high heat.

Grease the pan with few drops of oil.

Sprinkle few drops of water to check the pan temperature.

Once hot, pour a ladleful of batter and spread it into a thin circle.

(Optional) Drizzle few drops of oil or ghee.

Immediately sprinkle a generous amount of the mixed vegetable topping over the dosa. Press lightly with the spatula so they stick.

Cook for 2-3 minutes until the bottom is golden brown and crisp. You can flip it and cook for 30 seconds on the other side, or simply cook covered for a minute to steam the veggies on top.

Fold and serve immediately with chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary