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Pasi Paruppu Dosai – Payatham Paruppu Dosai – Moong Dal Dosa Recipe

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 12 hours
  • Cook Time: 10 mins
  • Total Time: 12 hours 10 mins
  • Yield: 20 dosas 1x


Pasi Paruppu Dosai / Payatham Paruppu Dosai Recipe. How to prepare Indian Moong Dal Dosa – Tamilnadu Style.


  • 1 Cup Idli Rice / Parboiled Rice
  • 1/3 cup Split Yellow Moong Dal / Payatham Paruppu
  • 1/8 teaspoon fenugreek seeds
  • 1 teaspoon salt
  • 2 tablespoon oil for the griddle to cook dosas


  1. Wash the idli rice / parboiled rice in water until the water runs clear. Set aside. Wash the moong dal and fenugreek seeds. Soak them in water for 3-4 hours.
  2. Drain the water from the dal and rice. Grind the dal and rice mixture with half a cup of water to a very fine paste. Transfer the ground mixture to a bowl. Add in a teaspoon of salt, mix well and cover the bowl with a lid.
  3. Let it ferment for 10-12 hours. After fermenting, mix the batter well. Thin the batter with water till it reaches pouring consistency. It should be a thin batter and should fall off effortlessly from the ladle.
  4. Heat the dosa griddle until medium hot. Add 1/3 cup batter and swirl to completely cover dosa griddle. Sprinkle 1/4 teaspoon of oil or ghee to the dosa. Cook until underside of the dosa is golden brown, about a minute. Loosen the edges of the dosa with a steel spatula. Flip the dosa. Cook for 15-20 seconds on the other side. Remove dosa from the griddle and repeat with remaining batter.
  5. Serve with chutney.
  • Category: Dosa
  • Cuisine: Tamilnadu