Pesarattu recipe or moong dal dosa recipe
- Measuring cup used, 1 cup = 250 ml
- for dosa batter:
- green moong beans : 2 cups
- green chilly : 1 chopped
- ginger : ½ inch piece, chopped
- a pinch of asafoetida or hing (optional)
- rice flour : ¼ tbsp
- chopped coriander or cilantro leaves (optional) : ¼ cup
- salt as required
- for the topping
- onion : 1 finely chopped
- 1 green chilli : finely chopped
- Coriander or cilantro leaves : a few springs of chopped
- oil or ghee for frying the dosa
- coconut chutney
- coriander chutney
- Firstly, pick and rinse the moong beans.
- Then soak the moong beans overnight in sufficient water.
- Drain and add moong beans along with the rest of an ingredients mentioned above for the batter.
- Add some water and grind into the smooth paste.
- Remove batter in a bowl or pan.
- Stir in rice flour and mix well.
- On the griddle or flat pan, spread little oil/ghee.
- With the big spoon, pour dosa batter on the griddle and use the same spoon for the spreading moong dal dosa batter into the round shape.
- Pour some oil on sides and in the center of the dosa.
- Sprinkle the finely chopped onion, green chilies and coriander leaves.
- Press these with spatula so that they get stuck to batter which is getting cooked.
- Flip and cook both sides a couple of times till crisp and browned.
- Serve Moong Dal Dosa or Pesarattu hot with Upma and Coconut Chutney.
- This Pesarattu dosa or moong dal dosa can also be made with spilt green gram or sprouted moong.
- Instead of adding rice flour, you can also make ground both soaked rice and moong beans together.
- The moong dal dosa can be had plain too. You can serve the Pesarattu dosa with the tomato ketchup too.