Pesarattu|Moong Dal Dosa

       Pesarattu is a Dosa  unique to Telugu cuisine/Andhra.Pesarattu is made out of Green moong/Moong dal but unlike a dosa, it does not contain Urad dal.Its green colour attracts kids more so you can put this moong dal dosa in their mouth without much fuss.You can also make pesarattu paniyaram or small pesarattu dosa along with grated carrot and nuts with the same moong dal batter.

        I love this pesarattu because it is healthy and it tastes wonderful.Making pesarattu with sprouted moong dal makes your breakfast even more healthier.In andhra pesarattu is served with upma,or onions in the middle .I instead added finely chopped onions to the dosa batter.To make the dosa crispier you can add rice flour to the batter andcan  oil to the bottom while making dosa.

                                         Pesarattu|Moong Dal Dosa

                         Pesarattu moong dal dosa for breakfast,dinner

 Cuisine: Indian Category:Breakfast|Dinner Yields:15 dosa Prep time:8 hours 10 minutes Cook time:20 minutes Total time:8 hours 30 minutes

Ingredients:

• 1 1/2 cup sprouted moong dal/pasipayaru
• 1-2 tbsp rice flour(optional)/arisi maavu.
• 2 inch ginger/Inji.
• 1/2 bunch Coriander leaves/kothamalli.
• 3-4 green chilies/pacha milagai.
• 1/2 tbsp Cumin seeds/jeera/Jeeragam.
• 1 small Onion(optional).
• Salt as required.

How to Make Pesarattu:

Sprouting the  moong dal:

• You need to soak the Green Gram to make sprouts. In warm weather sprouting usually happens in a day .In cold weather it will take up to 2 days ,So Plan accordingly.
• Soak the Green Gram Dal in twice the amount of water. If you have 1 cup green gram add 2 cups water to it.
• Leave it covered to sprout.

    Grinding for moongdal dosa:

• Grind the moong dal along with Ginger, Coriander, Chilis and Cumin seeds to dosa batter like consistency .

Add required salt

Add chopped coriander leaves 

• The batter should be thick enough to spread in a dosa pan/tava.Not too thin too nor too thick.You can check the consistency after spreading one too.

• If the batter is too thick add some water to it.
• Finally add the finely chopped onion to the Batter and mix well.

• In Dosa tava add a small amount of oil then add moong dal batter and start spreading it .Cook it covered.

• When there is no batter in the middle(usually i spread leaving the middle part) and when the color changes flip and cook for another 2 mins.If you want the dosa to be crisp don't flip it.

• Pesarattu dosa is ready to be served with chutney of your choice like tomato chutney,coconut chutney,bell pepper chutney,carrot chutney.beetroot chutney,curry leaves chutney

• I prefer Varamilagai Thuvaiyal as a side dish.

Note:

• You can get sprouted moong dal from stores.
• You can omit adding rice flour.It gives crispness for dosa.
• You can use regular moong dal(not sprouted) for making this dosa.
• Try to adjust the spice may be you can reduce the green chilies.The dosa actually isn't spicy.

Check the other similar dal dosa here



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 Recipe revisiting:Pics updated on 12/1/2015