Moong dal dosa or Pesarattu is a protein packed healthy breakfast made using whole green gram or moong dal. It is one of the most common breakfasts from the Andhra cuisine. You can serve these dosas with chutney or sambhar. I love these yummy dosas with sambhar.
To make this dosa, moong dal is to be for soaked 4 to 6 hours and ground to make a batter like the consistency of the normal dosa batter. The ground batter should not be very thick or watery, also it has to be used right away. There are many variations to making these. Some people soak rice and grind it with the green gram. You can make these moong dal dosas either plain or enhance its taste by sprinkling onions, chillies or grated carrots on their inner side.
Now, over to the preparation of these thin, crispy and tasty dosas….
Ingredients
- 1 cup Moong Dal/Green Gram, soaked
- ½ cup Rice, soaked
- 2 Green Chillies
- 1 inch Ginger piece
- 1 tsp. Cumin seeds
- Salt, as required
- Oil or Ghee, as required
Method
- Clean the green gram and rice and soak it in water for 4 to 6 hours.
- Drain the water and rinse well.
- Add soaked green gram, soaked rice, chillies, ginger, cumin and salt to a mixer grinder with little water and grind it to a dosa batter consistency. The batter should be of pouring consistency. It should not be watery or very thick. If it is very thick, add water to get the required consistency.
- Heat a greased non-stick pan. Pour 2 spoonfuls batter on to the pan and quickly spread it to a thin layer (just like normal dosa).
- Pour ghee or oil on the edges. After the dosa is cooked well, flip it to the other side and cook. If it is fairly thin, you need not cook on the other side.
- You can sprinkle fried onions and chillies if you desire. Next, fold it and serve it on a plate.
- Serve moong dal dosa hot with coconut or ginger chutney.
