After my most recent trip to India, I found myself very inspired to try making Dosas at home.

In the south of India, dosas are made with something called Urid dal and rice. Unfortunately, I have not yet been able to find Urid dal here in France (although I know that it is definitely available in the states and probably also in England, Canada and Australia).

So, that left me needing to experiment.

After a couple of weeks, I hit upon a batter which holds up well, cooks into a pretty dosa and is pretty easy to digest, using mung beans and rice. The beauty of this blend is that it is even more appropriate for all constitutions that the one made with Urid dal. It is super yummy with coconut chutney, a veggies stir-fry, or even as a wrap–I’ve even served it with strips of duck breast and caramelized onions (yum!). It is also a great alternative to kitchari (using virtually the same ingredients) for some variety in your diet during periods of cleansing.

The key to the digestibility and the texture of the dosa is in sprouting the mung beans. This is super easy, but does take some advance planning. It’s really nice to use sprouts in your cooking in the spring-time because it matches the energy of the season.

To make mung bean sprouts:

Wash about 2 cups of mung beans well and soak them in plenty of water for at least 6-8 hours.

Strain mung beans and pour into large piece of cloth, bind closed with a rubber band. Place the bound sac inside a bowl in a dark space. Check inside the sac every 12 hours or so for the beginnings of sprouts and then rinse them and return them to the dark space. Try not to jostle them too much while checking and rinsing them.


It may take as little as 12 hours or as much as 48 (sometimes even more, depending on the climate where you live) for the sprouts to start to emerge from the green skin of the mung bean. Once the little white tail has emerged. rinse them once more and transfer the sprouts to a jar in the refrigerator.

The sprouts will be good kept like this for 5-7 days. You can use them in place of dry mung beans for making kitchari.

You can sprout many grains/seeds with this method. A particularly nice addition to the recipe below is sprouted fenugreek seeds. Dosas made with the fenugreek and served with coconut chutney would make an excellent meal for a new mama trying to increase or support her milk supply! Ayurveda values mung, rice, coconut and fenugreek for nourishing rasa dhatu (essentially blood plasma) and the production of breast milk.


Sprouted Mung Bean Dosas (serves 4-6)

1 cup mung bean sprouts

1/4-1/2 tsp. spices such as coriander, cumin, black pepper, etc.

1- 1 1/2 cups water

¼ tsp salt

1 tbsp ghee

(optional) 1/2 tsp sprouted fenugreek seeds

Place sprouts with enough water to cover with about 1/2″ water above the sprouts into a bowl or blender. Add salt and spices and blend all ingredients until smooth, adding more water if necessary. 




The batter should be about the consistency of pancake batter. The bubbles are because of the sprouts. Dosa batter made with Urid dal needs to be fermented a bit, but this batter doesn’t because the beans have already undergone some transformation (and that means pre-digestion) through being sprouted.






Lightly grease your cooking pan. Heat it over a medium flame until drops of water sizzle on the pan. Pour a small ladle-full of batter onto the center of the pan and spread it with the back of the spoon, spiraling out from center.






Allow the first side to cook until it is lightly browned—about 2-3 minutes. The dosa should release and flip easily. Cook on the second side for 1-2 minutes. Fold in half and set aside on a serving plate.

These are really best served warm, so if you plan to make a lot of them, keep them warm in a low-temp oven in a covered dish.



Coconut Chutney

(special thanks to Jutta Hecht and Arun Deva for inspiration for this recipe)

coconutchutney1 cup unsweetened, shredded coconut

1-2 inch piece of fresh ginger, peeled and chopped

2-3 tbsp of fresh cilantro (or mint) leaves, chopped

1 cup water

2 tbsp Ghee or coconut oil

½ tbsp of black mustard seeds

¼  tsp white pepper (black pepper will also work)

¼ tsp of cumin powder

juice of ½ fresh lime

¼ tsp salt

Soak coconut in water for 30 min. Blend coconut, ginger, cilantro (or mint) and the water until smooth.

Heat Ghee or coconut oil on medium heat in a saucepan and add mustard seeds and cumin powder. Roast till you hear the seeds pop. Pour the spices into the blended mix, add lime juice and salt, and mix gently.

Chutney will stay good in fridge for up to 3 days in a tightly covered container.

And, voila!









This post is also available in: French