Pesarattu, another healthy and delicious dosa made with moong dal/green gram and very popular in Andhra Pradesh. This dosa is so rich in protein, the main ingredient being moong dal/ green gram. You can use the whole bean with skin or the split monng dal without skin, I use the split moong dal with skin. This soaks a little faster than the whole bean and at the same time has the skin too, which is rich in fiber. The dosa comes out crispy and soft at the same time, it's served with some upma in the center along with sambar and chutney. At home, nobody is interested in upma, so I leave it out and sprinkle some onions while making the dosa, and the best side for this dosa is ginger chutney..
Need To Have
- Split Moong Dal With Skin - 1 cup
- Raw Rice - 1 tablespoon
- Onion - 1 medium
- Green Chillies - 5
- Ginger - 1" piece
For The Topping
- Finely Chopped Onion - 1+1/2 cup
- Cumin Seeds/Jeera - 1/2 teaspoon
Wash and soak the moong dal and rice for about 4 to 5 hours. Then grind it with the onion, green chillies and ginger into a fine batter, along with some water. Add a teaspoon of salt and mix it well, and now the batter is ready for making dosas, it does not need any fermentation.
Heat some oil, add the cumin seeds, when it starts sizzling, add the chopped onions,saute for a couple of minutes, remove and keep.
Heat the dosa pan, season with some oil, pour a laddle of batter, spread it fast in a circular motion and as thin as possible, spread the sauteed onions quickly, pat it down with the spatula. Drizzle some oil, cover and cook for a minute or two, till the dosa starts browning, then flip it, need not cover it now, cook it for a minute, flip, fold it and remove.
Check out here for other Dosas..
The dosa batter should not be too thick or thin and easy to spread.
For the topping, saute the onions very lightly, it should have the crunch and should not become soft.