Savory Moong Dal Rice Crepes (Dosa or Cheela)
User Reviews
4.7
Savory Moong Dal Rice Crepes (Dosa or Cheela)
Description
Savory Moong Dal Rice Crepes combine soaked moong dal (a yellow lentil variety) and short-grain brown rice, ground with ginger, curry powder, salt, and a touch of maple syrup to balance flavors. The mixture is blended with just enough warm water to make a thin, crepe-like batter. The flavors are adjustable by seasoning the batter to taste before cooking.
The batter is smooth and pourable, allowing it to cook into thin crepes with lightly crisp edges typical of dosas or cheelas. The ginger and curry powder impart warmth and aromatic spice that complements the legume and grain base. Traditionally, fermenting the batter overnight is optional; if done, the crepes gain extra tang and texture.
These crepes can be served hot with accompaniments like green chutney or aloo sabzi, enhancing the savory experience. The recipe also suggests possible substitutions like millet or quinoa for rice or doubling moong dal for a grain-free option, although results may differ.
Ingredients
DOSA / CHEELA
- 1 cup moong dal or red lentils; not green mung beans
- 1 cup brown rice dry; short grain
- 1 ½ - 2 tsp salt sea salt
- 2 Tbsp ginger peeled
- 1 ½ - 2 Tbsp curry powder (or store-bought)
- 1-2 tsp maple syrup (optional to balance flavors)
- 2 cups water or just enough to cover the mixture, warm
- 1 ½ Tbsp avocado oil if not vegan, sub ghee, for cooking
FOR SERVING optional
- green chutney sauce
- aloo sabzi (curried pan-fried potatoes)
Instructions
- Soak moong dal and rice separately by adding to separate mixing bowls and covering with cool water. Soak for at least 6 hours or overnight.
- Once soaked, drain and rinse well, then transfer both rice and moong dal to a high-speed blender with salt, peeled ginger, curry powder, maple syrup, and only enough water to JUST cover the rice and lentils — you can add more as needed, but you can’t take away.
- Blend on high for 1 minute or until creamy and smooth, scraping down sides as needed. The batter should be thin and pourable like a crepe batter — not watery, but not visibly thick or difficult to pour. Add more water as needed to achieve the right consistency.
- Taste and adjust flavor as needed, adding more salt to taste, ginger for punchy ginger flavor, curry powder for more prominent curry taste, or maple syrup for subtle sweetness or to balance the flavors.
- Optional: For a fermented version, allow batter to sit at room temperature overnight (or at least 6 hours). Some bubbles should appear and the batter should become lighter/fluffier in texture, which indicates fermentation.
- Heat one (or several) cast iron or non-stick skillets over medium heat (we used our 10- and 12-inch cast irons). Once hot, add a little oil (or ghee if not vegan) and swirl to coat (it’s best not to have large pools of oil on the pan, so wipe with a paper towel if there’s too much).
- Pour roughly 1/4 cup of the batter at a time into the hot pan(s) and use a spoon or the bottom of a ladle (our preferred utensil) to swirl the batter outward until the crepe is roughly 10 inches wide. Cook for 2-3 minutes or until the edges start to lift away from the pan and the underside is slightly golden brown. Then flip and cook for 1-2 minutes more. Remove from pan. Repeat until all of the batter is used up — about 12 crepes as the recipe is written.
- Serve immediately alongside other Indian-inspired dishes. We especially loved them folded over and filled with potato (aloo) sabzi and green chutney.
- Store leftover batter covered in the refrigerator for up to 3-4 days, or store cooked dosas/cheelas covered in the refrigerator for up to 3-4 days, or in the freezer for 1 month (add parchment paper in between so they don't stick together). Reheat on the stovetop or in the microwave until hot.
Notes
- The recipe works best with short-grain brown rice, but quinoa or millet may also work.
- For a grain-free version, omit rice and use double the moong dal; expect a stronger, more pungent flavor.
- Nutrition values are approximate, calculated with lower spice quantities.
- Batter can be fermented overnight for additional texture and flavor, but this is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12(Dosas)
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 1crepe | |
| Calories | 125 | 6% |
| Carbohydrates | 22.6g | 8% |
| Protein | 5.1g | 10% |
| Fat | 2.6g | 4% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 0.24g | 1% |
| Monounsaturated Fat | 1.24g | 6% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 394mg | 16% |
| Potassium | 18mg | 0% |
| Fiber | 2.2g | 9% |
| Sugar | 1.1g | 2% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 1.23mg | 1% |
| Calcium | 24.65mg | 2% |
| Iron | 1.62mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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