The quest for different-from-the-usual breakfasts continues at our place. As a part of this drive, I made moong dosa aka moong pancakes or chilla for breakfast a couple of days ago, a recipe based on one an aunt of mine told me about, a long time ago. She, in turn, read about these pancakes in a magazine, made them, loved them, and then passed on the recipe to me. I did make the pancakes then, loved them too, but then went on to forget all about them. I am so, so, so glad I remembered about them now – they were so very much needed now!
These dosas use whole green moong that has been soaked for a good 8-10 hours and, thus, pack in a whole lot of protein. They are very, very simple to make, and taste super awesome.
Here’s how I made these dosas:
Ingredients (yields about 10 dosas):
3/4 glass whole green moong (soaked for 8-10 hours or overnight)
1/4 cup rice flour
1 medium-sized tomato, chopped into small pieces
1 medium-sized onion, chopped into small pieces
A small bunch of coriander leaves, chopped
A 1-inch piece of ginger, peeled and chopped into small pieces
3 green chillies
5-6 cloves of garlic, peeled
A pinch of asafoetida
Salt, to taste
1 teaspoon turmeric powder
1 teaspoon mustard seeds
1 tablespoon oil + oil for making the dosas
- When the moong is done soaking for 8-10 hours, or first thing in the morning if you have soaked it overnight, drain out all the excess water from it. (Do not let the moong soak for longer than this, otherwise you will end up with a sad batter that will be very, very difficult to spread.)
- In a large mixer jar, add the soaked moong, green chillies, ginger, garlic, tomato, onion, coriander, salt to taste, turmeric powder and asafoetida. Grind this to a batter, using very little or no water.
- Take the batter out in a large mixing bowl. Add the rice flour to the batter. Mix well.
- Now, heat the oil in a small pan and add the mustard seeds. Allow them to splutter. Add this to the batter. Mix well.
- Heat a dosa pan on high flame till water droplets dance on it. Turn the flame to medium at this point, and spread a ladleful of the batter over the pan. Spread about a teaspoon of oil around the dosa. Cook the dosa well on both sides.
- Prepare all the dosas similarly. Serve hot with your choice of chutney, though this doesn’t really need an accompaniment.
- I have tried using sprouted moong for making this dosa, but the result was disastrous. The dosas turn out well only when you use whole green moong that has been soaked for not more than 8-10 hours. So, whenever you make this dish, please do try to stick to these timings.
- Increase or decrease the number of chillies that you use, as per your taste preferences.
- You could even add finely chopped onions over the top of the pancakes, after they are cooked on one side. That would take the taste of these pancakes to a whole new level, I am sure!
You like? I hope you will try this out, and will love it as much as we did!
14 thoughts on “Moong Dosa| Pancakes| Chilla”
Haha I was just going to come over and say this is pesarettu! 🙂 I make it all the time at home (without tomato). There’s two variations – with whole green moong dal and with yellow moong dal. The comment section was fun to read 😀
I would have cried if one more person had come over and said that this is pesarettu! 🙂
Errr didnt go through all the comments! Sorrrriiieee 😀 😀
I was also going to say the same.. sounds a lot more like Pesarattu 🙂 In Andhra, usually had with lot of chopped onions, green chillies and finely chopped ginger, along with ginger chutney 🙂 I have such fond memories of it from childhood 🙂
I got to know that! 🙂
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@Pins & Ashes, Pepper and My Candid Side
I just checked with Amma. We make a version of dosas with a lot of chana dal in it – that is called adai (I mistook that for pesarettu). As for pesarettu, we make it with moong dal, not with whole green moong. There are families who make pesarettu with whole green moong as well, Amma said. So, we are all right. 😛
For us, though, these green whole moong dosas are a new thing, since we make pesarettu with moong dal. This has a totally different taste from the pesarettu we are used to.
Hi tgnd, this is pesarattu recipe. I am from andhra 😃 It does not have chana daal in it. I make it at home. Only difference, no tomatoes, onion and coriander is finely chopped and spread on top, dosa is cooked covered. Delicious taste than plain one. Like you mentioned in notes
Isn’t this also called as Pesarettu in Andhra Pradesh.. I still call it green dosa, from my uni days. I was a little surprised to see green dosa, one morning for breakfast, unappetizing, but slowly I grew to love it, and make it.. 🙂
@Pins & Ashes
No, no, pesarettu is something very different. That has chana dal in it – loads of it! This is moong entirely. 🙂
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oh! they used to make it with moong and rice in the hostel and my friends homes, so I followed suit.. mm
Love this and yes it is Pesarattu! Pesarattu has no chana dal in it. I am fairly sure you are mistaken there. It is made of whole green moong and a small portion of rice and then ground together. (Not rice flour, but maybe that could work as well)
We’ve never tried adding tomatoes to this. I guess it will give it a different kind of a kick. Will add them next time 🙂