Pesarattu/Moong Dal Dosa
Nutritional Value: 92 Calories / Serving Fat 4 cal Carbs 78 cal Protein 10 cal
Moongdal dosa, Pesarattu,, Pesarattu/Moong Dal Dosa
4 to 6
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.