Moong Dosa| Carb Free Mung Bean Dosa


I’m always looking for low carb or no carb recipes. It’s easy when there is chicken egg or meat involved but I struggle to find purely vegetarian options. This moong dosa or moong chilla is made with moong or sprouts or mung bean whatever you choose to call it and no carb at all. Some recipes add rice to bind it but I find this works best for me. It’s light and easy and I end up indulging guilt free. It works well as a breakfast dish first thing in the morning but I often eat it for lunch or dinner specially when I have left over batter.



1 – 2 cups of moong bean/ Sprouts

1 nob of ginger

2 -4 garlic cloves

1 – 2 green chillis

1 Teaspoon of cumin powder

A little Water

Ghee to drizzle

(small bunch of coriander is optional to add more greens)


Soak the moong / mung bean in water over night till it sprouts slightly.

In a mixer grinder add the moong along with some chopped ginger, the chilies, salt, cumin powder, and coriander if you like it’s optional and a little water to grind it into a nice liquid batter. Not too thick and not too watery either.

You can keep adding water as you see fit even once the batter is made if you find it too thick.

Heat your non-stick skillet or pan till it’s hot and then pour a ladle of the batter like you would a dosa or pancake. Drizzle some oil over it to crispen the sides and let it cook.  This will take time depending on how hot your pan is so be patient. It will cook for a good 5 to 7 mins on one side. Once cooked flip it over and cook on the other side.

Serve hot and enjoy with chutney or sauce of your choice.

How To Store Moong Dosa/ Chilla

I wouldn’t recommend you store the moong chilla/ dosa, simply because it’s best eaten freshly made hot off the pan. It tends to get limp and not as crisp once it cools. If you still want to store them, they will stay in an air tight container in the fridge for up to 3 days. You can re heat them on the pan or in the microwave.

Can I Store The Batter?

Yes, you can store the batter in your fridge overnight. I usually grind the batter and make my dosa fresh. Once I’ve made enough I refrigerate the left over batter and use it for my next meal. It will stay comfortably in the fridge for a day or two. Just ensure that it comes to room temperature before you cook it and if needed you can add some water incase you need to thin it out if it thickens in the fridge.

How To Serve Moong Chilla

You can serve this moong chilla with any home-made chutney of your choice. You can serve it with a mint and coriander green chutney, perhaps a red tomato chutney or a white coconut-based chutney. You can even serve this with good old tomato ketchup or a hot sauce you like.

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