Moongdal Flaxseed Dosa with Mint Curry Leaves Chutney

Posted by Srilata Bhat on

Ayurvedic recipes are not just recipes, they are made to heal. Combinations of ingredients are put together to balance the tridoshas (Vata, Pitta and Kapha). The main intention is to kindle the digestive fire and even the post-digestive effect of the meal should keep one nourished in mind and body. If you eat something and start feeling acidic, bloating or having brain fog, know that the food, although it may look and taste good, is not suitable for you. 
Join me in learning the Ayurvedic principles applied to cooking and choosing the right ingredients; like my page and visit our website. With each recipe I post, I get to share the wisdom of Ayurveda. It's a beautiful journey! 
Today’s recipe: 
Moong Flaxseeds Dosa with Mint Curry leaves Chutney 
Moong balances all tridoshas and is most effective in pacifying excess pitta. 
Flax seeds pacify kapha as they are pitta (hot and sharp) in nature (Guna).
The combinations of herbs in the chutney are rich in greens and the blended spices are perfect to kindle the digestive fire. 
Let's dive into this recipe! 
Moong Dosa Batter
*Organic ingredients:
1.5 cups yellow moong dal 
3/4 cup sona masuri rice/idli rice
2 tablespoons red or golden whole flaxseeds
1.5 teaspoons cumin seeds
1 teaspoon mixed peppercorns
1/2 teaspoon turmeric powder
3/4 teaspoon Himalayan pink salt
1.5 cups water
Dosa batter
Step 1. Rinse and soak the rice and moong together for 8 hours or overnight. 
Step 2. After eight hours, throw away the soaked water, rinse once again and drain away the water. Add all the remaining ingredients with 1.5 cups of water to a blender and blend until smooth (make a semi-thick batter consistency, not too runny). Let the batter sit for 1.5 hours before making the Dosas. 
Now prepare the Mint Curry Leaves Chutney. 
*Organic ingredients:
2 tablespoons coconut or sesame oil
1.5 cups fresh mint leaves
1 cup cilantro 
1/2 cup curry leaves 
2 tablespoons whole almonds 
1 lemon, squeezed 
1 teaspoon cumin seeds
2 teaspoons coriander seeds
1 teaspoon mixed peppercorns
3/4 teaspoon Himalayan pink salt
3/4 cup water
Step 1. Heat the oil in a small pan and add the cumin and peppercorns. Saute for 5-8 seconds. Add the almonds, coriander seeds, curry leaves and saute for another 15 seconds. Turn off the heat. 
Add the fresh cilantro and mint leaves to the blender, along with the nut and spice tampering you just made. Squeeze in the lemon juice. Add the salt, water and blend until smooth and creamy (more water for a slightly runny consistency and less for a thicker consistency). 
Now cook the Dosas. 
I highly recommend using iron pans to make perfectly cooked dosas with added ghee for proper digestion. 
Step 1. Place an iron pan on medium-low heat for at least 10 minutes. Add 1 teaspoon of ghee or coconut oil and wipe it over the surface. Add 2 ladles full of batter to the pan and moving the spoon in a clockwise direction, spread it from the center to the sides.  Spread 2 teaspoons of ghee all over the dosa. Wait until the edges leave the pan and it looks golden brown. Lift and fold the dosa.
Step 2. Repeat the process for the remaining dosa batter.
Servings: This recipe serves 4, making 2-3 dosas per person with chutney.

This dish is best suitable for lunchtime.

The combination of herbs, spices and grains makes it Vata, Pitta, Kapha Pacifying.
Hence, it's a SAMADOSHA AYURVEDIC recipe!
To learn more about Ayurvedic medicated Ghee/Gritham, read our blog.
Visit our Shop to know more about our Ayurvedic Products.

← Older Post Newer Post →


  • You will add the flax seeds just before grinding. Sorry a delayed reply.

    Sundari on
  • Thank you Sundari

    Looking forward to try your recipes

    Gogi on
  • Hare Krishna prabhuji and mataji. When do we add flaxseeds in the batter? Overnight soaking or just before blending?
    Thank you for your recipe..

    Nilacala Candrika dd on

Leave a comment