High-Protein Moong Dal Dosa | Indian Cheela (Cottage Cheese Crepes)

5 from 1 vote

Revitalize your meals with moong dal cottage cheese dosa. A flavorful and nutritious recipe that is hassle-free and protein-rich.

Prep Time10

Cook Time15

Soaking Time6

Total Time6 25

Course: Breakfast, Entree

Cuisine: Fusion, South Indian

Keyword: yellow moong dal cottage cheese dosa

Servings: yields 8 to 10 dosa

Calories: 209kcal

Author: Srividhya G

Rinse and soak the yellow mung bean/yellow moong dal for 6 hours or overnight for up to 10 hours.
In a mixer jar, add 1 cup of cottage cheese, peeled ginger, green chilies broken into two pieces, drained moong dal, and 2 tsp salt. Now grind this into a smooth batter by adding ½ cup of water.
The batter is now ready. We don't need to ferment the batter. You can start making the dosa right away.
Heat a well-seasoned cast-iron pan. Once hot, reduce the heat to medium-low. Take a ladleful of batter and pour it onto the pan, spreading it gently. Drizzle about ½ teaspoon of oil around the edges. Cover with a lid and let the dosa cook in steam—once it's well cooked and the top side changes color, flip the dosa and cook only for 15 to 20 seconds and remove it from the pan.
Serve hot with chutneys or curries of your choice. Enjoy your nutritious, protein-packed dosa!

Water: Stick to ½ cup water while grinding—avoid adding more.

Storage: Store the batter in the refrigerator for up to 2 days.

Toppings: Sprinkle chopped onions or drizzle idli podi on top while making the dosa.

Cooking Tip: Don't spread the dosa too thin—without rice, it can brown quickly. If making it thin, cook on low heat and watch closely.

Ingredient Swaps: Use full-fat cottage cheese or paneer instead of low-fat, or swap yellow moong dal with green mung beans.