After a two week long recipe-blogging hiatus, am back with a delicious and popular dosa variety from my home state Andhra Pradesh – Pesarattu (Moong Dal Dosa). As the name implies , moong dal is the primary ingredient of this dosa. It requires no fermentation and thus takes less time to prepare than a regular dosa. Often accompanied with Ginger Tamarind chutney (allam pachadi) , pesarattu makes one nutritious and healthy breakfast/snack option. Few people also prefer having upma alongside. Yum !
Soaking time – 4-5 hours| Preparation time – 30 mins | Cooking time – 15 mins
Serves – 2 – 3
- 1 cup whole moong beans
- 1/4 cup rice
- 4-5 medium sized green chillies
- 1 inch ginger
- Salt to taste
- 1 tbsp Curd
- 1 onion (optional)
- Oil for dosa making
- Soak washed moong beans and rice separately, in water. Leave them to soak for 4-5 hours
- When its time, drain the water from the above step and grind the moong beans first to make a fine batter. Set aside.
- Add green chillies and ginger to the rice and grind them all together. Add the mixture to the above batter
- Add Salt, curd to the batter and mix well.
- To make dosa (similar to pan cakes) – Heat the pan and drizzle oil into it. Pour some batter onto it and make thin/thick dosa based on your preference.
- Sprinkle few finely chopped onions on top of it(optional). Let the dosa cook for sometime and fold it.
- Serve with chutney.
- Curd is for the sourness component. Some prefer to add coriander leaves in the batter instead.
- You may also sprinkle finely chopped green chillies. I din’t as I had enough green chillies in the batter itself