Pesarattu/Moong Dal Dosa
When we think of dosa, normal dosa made of rice and urad dal, Pesarattu/moong dal dosa is made of green moong dal, rice/rice flour (1 : 1/2), this moong dal dosa is very unique and power packed with proteins. The best part is this batter does not require any fermentation like other urad dal dosa do. They can be done just by grinding and making your dosa straight away.
It can also made with yellow moong, but the taste varies largely from the whole green moong dal, and also made with split green gram, but again the taste will vary. When we made Pesarattu/Moong Dal Dosa for the first time in our house, my family was very skeptical but after tasting it one of item which has become a regular in our breakfast menu.
A delicacy from Andhra Pradesh, it is sometimes served with plain upma (pesarattu/Moong Dal Dosa with upma is known as MLA pesarattu) and ginger chutney. It’s served also with onion, fresh coriander leaves and finely chopped chillies. Have prepared plain without any stuffing, one can use masala potato stuffing also.
Pesarattu/Moong Dal Dosa
Nutritional Value: 92 Calories / Serving Fat 4 cal Carbs 78 cal Protein 10 cal
- 1 cup Moong dal
- ½ cup Raw Rice/Flour
- 2 nos Green Chilies
- ½ tsp Cumin Seeds
- ½ inch Ginger
- 4 to 6 nos Fenugreek Seeds
- Salt as per taste
How to Make Pesarattu/Moong Dal Dosa….?
Rinse and soak Moong dal and Rice for 8 hours (min 6 hours)
After 8 hours remove the water and grind it along with the green chilli, ginger and salt into too a thick paste same like the dosa consistency.
For Pesarattu/Moong Dal Dosa:
Leave it for some time and pour two to three ladles on the dosa tawa and spread it like a dosa. Pour one or two tsp oil and shallow fry.
Cover the skillet with a pan and cook for 30 seconds. Cook until lower side of the pesarattu/moong dal dosa is golden brown. Loosen the edges of the dosa with a sharp spatula
Turn it over once it is getting crisp, and remove and serve coconut chutney, onion chutney or ginger chutney.
- If using rice flour do not while grinding, add while after grinding, i.e. mix it into the ground dough/batter.
- Do not more fenugreek seeds it makes the batter bitter and it will not be edible.
- As mentioned above it can be served with various stuffing, which gives a twist to the flavour.
- If the pesarattu dosa batter is very thick, thin it out by adding little water. We will need a pouring consistency for making pesarattu. Dense batter makes thick pesarattu.