A savoury lentil-batter pancake, cooked like a dosa — a protein-forward everyday breakfast.
Popular across North India as a lighter alternative to paratha.
These are general educational recipe ideas, not individualized medical or nutrition advice. They don't diagnose, treat, or prevent any condition, and they aren't a substitute for guidance from a qualified dietitian, nutritionist, or doctor — especially for children, during pregnancy, or if you're managing a condition like diabetes or kidney disease. No calorie, macro, or nutrient figures are calculated for these recipes.
15 min
Prep
15 min
Cook
2
Servings
moderate
Difficulty
vegetarianvegangluten freehigh protein
Ingredients
Split yellow moong dal, soaked 2+ hours1 cup
Ginger1 inch piece
Green chilli1, optional
Onion, finely chopped1/4 cup
Chopped coriander leaves2 tbsp
Cumin seeds1/2 tsp
Oilfor cooking
Saltto taste
Preparation
1Drain the soaked dal and blend with ginger, green chilli, and a little water into a smooth, pourable batter.
2Stir in the chopped onion, coriander, cumin seeds, and salt.
3Heat a non-stick pan or tawa, spread a ladle of batter thinly like a dosa.
4Drizzle a little oil around the edges, cook until the base is golden, then flip and cook the other side.
5Serve hot with mint or coriander chutney.
Why This Works in a Balanced Diet
A plant-protein-forward meal, since moong dal is a legume.
Legume-based batters like this one are a useful source of plant protein and fibre for a vegetarian breakfast.
Practical Substitutions
Add grated carrot or finely chopped spinach to the batter for extra vegetables.
Use a non-stick pan with minimal oil for a lower-oil version.