Cooking: Mung Bean Flour Dosa

Better than Butter Cafe

A couple of weeks ago I was having breakfast at Better than Butter Cafe in Chiang Mai. Today, for breakfast I made …. well, what are these little suckers that I made this morning? I dislike the word “pancake” to describe them because it conjures up thoughts of eggs and wheat flour. Fritters maybe? Very close to dosa. Whatever they are, they make a nice breakfast, lunch or afternoon snack.

Mung Bean Flour Mini Dosa


You might like to prepare a garlic and ginger paste, and some coconut powder if you dont have these at hand. (See the Method for details. There is also a recipe for ginger garlic paste here.)

If you don’t have goda masala, use any spice mix that you have at hand. I sometimes use my ever changing blend of spices and herbs that sits on my kitchen counter at all times, always being added to with bits of leftover this and that. Otherwise some Maharashtrian friends will often gift me some goda masala.  You could use garam masala if you have that in your cupboard. If all else fails, add a little cumin powder instead of the masala. Here is a recipe for Goda Masala if you are intent on making your own.


Take a cup of mung bean flour. Add a large pinch salt, 1/4 tspn turmeric powder, a pinch of Goda Masala or other spice mix, 1/2 tspn white sesame seeds, and a pinch of asafoetida. Also add some ginger and garlic paste (make your own by grinding up ginger and garlic with a little oil), and 1Tblspn coconut powder (again, grind some grated dried coconut in the spice grinder, blender or food processor).

Add 1.5 cups water and beat to make a lump free batter. At this stage, I usually leave it overnight to ferment slightly.

Chop half an onion finely and add to the mixture. Do the same with 1 or 2 green chillies. Add 1/2 tspn of eno salts to aerate the mixture. You can use baking soda, but I prefer to use eno. It’s an old Indian trick.

Heat a tawa or flat bottomed fryingpan and add 1/2 tspn ghee or Indian sesame oil. Pour a ladle of batter onto the pan, spreading it out by tilting the pan or by using the bottom of the ladle, moving it in a circular fashion to spread the batter. Don’t make it too thick. Size wise, you can make mini ones (nice for breakfast) or larger ones (maybe with salad for lunch).

Flip it over when it is brown. Remove when the second side is browned with some small black spots on it.

Drizzle dosa with a tiny amount of ghee and podi spice mix (if you have it).

Lovely with a dal or soup, with a salad, with thick thick yoghurt, Indian pickles. Lovely with tomatoes, cucumbers and green chilli diced finely and piled on top of the dosa with coriander, even a dollop of yoghurt on top. Many healthy ways to enjoy these.

This morning I had them with Green Mung Soup, home grown organic tomatoes and home made podi.



From The Rasam and Dal Soups Series


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