High ProteinWhole Green Mung Dosa Mix
Light, crisp, nourishing — about €0.35 per dosa
Moong
Whole green mung, ground for a lighter dosa that still delivers plant protein you can feel.
- Easy prep format
- High plant protein
- No soak or grind
€5.99
500g
How to prepare
- 1
Measure 50g of mix per dosa.
- 2
Add water or yoghurt gradually — about 50–60ml per 50g mix — and whisk until lump-free.
- 3
Rest the batter for 10 minutes for a lighter, more spreadable consistency.
- 4
Spread on a medium-hot tawa, cook until the surface sets, flip if needed, and finish crisp with a little oil.
How to store
Store the unopened pack in a cool, dry place. Once opened, transfer to an airtight container and use within 2 months for best freshness.
Ingredients
Whole green mung, rice, salt
The backstory
Whole green mung (moong) makes a lighter, crisp dosa that still delivers plant protein you can feel — gentle enough for everyday mornings, satisfying enough to keep you going. Stone-ground with rice and salt, nothing else fussy. The kind of breakfast that feels clean, familiar, and honestly homemade.
When we say clean, we mean it
Perfect with
- Green Mint Chutney
- Spicy Onion Chutney
- Coconut chutney-style sides
- Filter coffee
No guesswork here. We thought this through.
Do I need to soak or ferment this batter?+
No long soak or overnight fermentation. Mix with water (and optional yoghurt), rest briefly, and cook — the mix is designed for busy mornings.
How many dosas does one pack make?+
Roughly 15–18 medium dosas from a 500g pack, depending on thickness. Use about 50g of mix per dosa.
Can I use water instead of curd?+
Yes. Water works well for a classic dosa. Yoghurt or curd gives a softer, slightly tangier batter — use equal parts mix and curd if you prefer that style.
Is green mung dosa lighter than horse gram?+
Yes. Moong dosas tend to be crisper and easier on the palate — a great everyday option if you want protein without the heavier, earthier notes of horse gram.
