Moong Dal Paneer Dosa

Name: Moong Dal Paneer Dosa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: andhra
Ingredients: 2 cup whole green moong dal (soaked for 4 hours, drained); 1 inch ginger (roughly chopped); 2 pcs green chili (roughly chopped); 1 tsp cumin seeds; 0.5 tsp salt; 0.75 cup water (for grinding batter, adjust as needed); 3 tbsp oil (for cooking dosas); 250 g paneer (crumbled); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 3 tbsp coriander leaves (finely chopped, for filling and garnish)

RATING

4.4/5(37)

TASTE SCORE

8/10

Crispy, golden crepes made from whole green moong dal batter, stuffed with a spiced, crumbled paneer filling. This protein-packed twist on the classic Andhra pesarattu is naturally gluten-free and makes a satisfying breakfast or light dinner when paired with coconut chutney.

PREP

15m

COOK

20m

SERVES

1 PIECE

338 cal

SERVINGS

METHOD · 6 STEPS

prep
Soak the moong dal.
Wash the whole green moong dal thoroughly and soak in plenty of water for 4 hours. Drain well before grinding.
mix · ~5 min
Grind the dosa batter.
1.Add the drained moong dal, ginger, green chili, and cumin seeds to a blender.
2.Add 1 pinch of salt (half the total) and about 3/4 cup of fresh water.
3.Blend to a smooth, slightly coarse batter, adding a little more water if needed — it should be pouring consistency like pancake batter.
4.Pour the batter into a bowl. Do not ferment; use immediately.
TIPThe batter should coat the back of a spoon thinly. Too thick and the dosa won't spread; too thin and it will tear.
saute · ~10 min
Make the spiced paneer filling.
1.Heat a pan over medium heat and add 1 teaspoon of the measured oil. Once hot, add the chopped onion and sauté until translucent, 3-4 minutes.
2.Add the chopped tomato, turmeric powder, red chili powder, and garam masala. Cook until the tomato softens, about 3 minutes.
3.Add the crumbled paneer and the remaining pinch of salt. Mix well and cook for 2-3 minutes until everything is warmed through.
4.Turn off the heat and stir in 2 tablespoons of the chopped coriander leaves. Set the filling aside.
TIPCrumble the paneer with your hands for an uneven, interesting texture rather than a uniform mince.
fry · ~20 min
Cook the moong dal dosas.
1.Heat a cast iron tawa or non-stick skillet over medium-high heat. Sprinkle a few drops of water — it should sizzle and evaporate instantly.
2.Stir the batter well. Pour a ladleful of batter in the center and quickly spread it outward in a spiral motion into a thin circle about 8-10 inches wide.
3.Drizzle 1 teaspoon of oil around the edges and a few drops on top. Cook until the underside turns golden and crisp, about 2 minutes.
4.Flip carefully and cook the other side for 1 minute until golden spots appear. Transfer to a plate and repeat with the remaining batter.
TIPMoong dal dosa batter sticks more than regular dosa batter. Ensure the tawa is well-heated and lightly oiled before every dosa.
assemble · ~4 min
Fill and fold the dosas.
1.Place a cooked dosa on a flat surface, crisp side down.
2.Spoon 2-3 tablespoons of the warm paneer filling along the center of the dosa.
3.Fold both edges over the filling to create a wrap, or simply fold in half like a calzone.
4.Repeat with the remaining dosas and filling.
garnish
Garnish with fresh coriander and serve hot.
Scatter the remaining coriander leaves on top. Serve immediately with coconut chutney or tomato chutney.
TIPPesarattu-style dosas are best eaten fresh off the tawa. They soften as they cool.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the moong dal for a full 4 hours to ensure a smooth, silky batter.
2
Spread the batter immediately after grinding; do not ferment, as this is a pesarattu-style dosa.
3
Keep the tawa well-heated and lightly oiled to prevent sticking—moong dal batter is stickier than rice batter.
4
Crumble paneer with your fingers for uneven chunks that hold texture in the filling.
5
Cook the filling until just warmed through to keep the paneer soft and creamy.
6
Serve dosas immediately off the tawa—they lose crispness as they cool.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

Vegan

Replace crumbled paneer with crumbled extra-firm tofu (press and sauté with the same spices) for a fully plant-based, dairy-free version that still offers a hearty filling.

high protein