Monday, 25 March 2013

Moong Rawa Dosa/Split green gram Semolina Crepes

As any wife would do, I learnt alot of recipes from my Mother in Law, and I can say proudly that she prepares best Moong Rawa dosa/Split green gram Semolina Crepes which my hubby loves and me too.
She taught me many other recipes, I wish to share this recipe of hers. We usually enjoy this dosa with a simple coconut chutney or at times along with sambar too. For the coconut chutney recipe click here.
The best part of it is Moong dal/Split green gram is used in the recipe which is very nutritious.
I had never eaten these dosas before marriage. Also it doesn't even require fermentation, as a result it is a quick dosa recipe. Isn't it? Here goes the recipe.

Moong dal/Split green gram-1 ½cups
Wheat Rawa/Coarse Semolina-2 ½ cups
Salt to taste


  1. Clean under running water moong dal and then soak moong dal in sufficient amount of water.
  2. Soak coarse semolina too in just sufficient water(just enough to cover the semolina)
  3. Let them soak in water for 45 mins.
  4. Once soaked separately grind moong dal  adding water to form a semi thick dosa batter(preferably grind the dal with the water used to soak it).
  5. Grind semolina with required amount water to a consistency that when batter is held between fingers you are able to feel the semolina particles in between, do not grind it completely to a fine paste.
  6. Add salt to the batter is ready to prepare yummy thin crepes/dosas.
  7. On a hot flat skillet, drop a ladle full of batter.
  8. Spread the batter thin on the skillet.
  9. Cover and cook for 2-3 minutes.
  10. Soon you will observe that the dosa is getting cooked.
  11. Uncover and let it roast for a while, drizzle oil on top if desired, do not flip.
  12. Apply again butter or ghee on top and serve hot with coconut chutney.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)


  1. Good one and the color ( may be due to moong) is very attractive. The crispy dosas . "sell like HOT dosas" is based on this kind of dosa I think..!!

    1. Yes the color is due to the use of moong dal in the recipe I believe Sadashiva. Thank you for the appreciation