Dosa is a type of pancake from India. Mung dosa is exactly that. It is made out of mung bean flour. You can purchase mung flour at your local Indian market or even Amazon! (Believe it or not.)

This recipe is a complete dish (fats, proteins, carbs, veggies) and you’ll enjoy it for sure. I know I do. Sometimes I make it for breakfast with a cup of tea and it starts my day right.


2 cup of mung flour

1-1.5 cups of water

1 tsp. of fenugreek powder

1 tsp. of cumin powder

1 tsps. of salt

4 basil leaves

1 tbs. of cilantro or parsley

2 tbs. of cut spinach

3 scallions cut into small pieces

1 tbs. of minced garlic

Ghee or coconut oil

1 tsp. of Turmeric (optional)

1 carrot shredded (optional)


In a mixing bowl, place all ingredients and stir thoroughly. If the batter is too watery, add more flour. If the batter is too thick, add more water BUT this may not be the case because the veggies will contribute their own water content, usually.

In a pan or skillet or even pancake pan, lightly oil and warm the pan. Take a ladle and pour the mixture on the pan, allowing the side to brown. Flip the dosa over and if more oil is needed, you can add it. Be sure to brown the dosa on both sides. Repeat this as many times based on servings. Serve and enjoy!

Note: dosas are typically flatter than a pancake. This is an art in and of itself in that when you normally pour the batter onto the skillet, you slowly spread the mixture (like a crape) in a delicate fashion. Make sure not to do this too quickly as the dosa can break apart pretty quickly. With time it gets easier and you’ll see it’s about timing and control in the wrist. This recipe isn’t as easy to flatten with all the ingredients. If you wanted a plain dosa, with typical formation, then the veggies wouldn’t be added, spices remain.

It’s yummy either way!