Pesarattu dosa or moong dal dosa recipe – breakfast recipeTweet
Pesarattu is a healthy and nutritious breakfast and very similar to dosa. But unlike a dosa, it does not contain urad dal. It is made with a batter of green moong and very little rice. It is a Andhra speciality and is best served with coconut chutney or ginger chutney. Similar variations are found in North Indian cuisine like Moong Daal Ka Cheela, or Besan Ka Cheela. Pesarattu is also served with upma and a delicacy in Andhra Pradesh. Other varieties of dosa in India are raw banana dosa, ragi dosa and poha or aval dosa.
- Whole green gram (green moong) - 1 cup
- Raw rice - 2 tablespoons
- Green chillies - 3 to 4
- Ginger - 1 inch piece
- Cumin seeds - 1 teaspoon
- Grated coconut - 2 tablespoons
- Coriander leaves - 2 tablespoons
- Salt to taste
- Oil for dosa
- FOR THE TOPPING
- Ghee - 1 tablespoon
- Chopped onions - 1 cup
HOW TO MAKE PESARATTU DOSA RECIPE Soak whole green moong and raw rice with sufficient water overnight.
Next day, grind soaked green moong and rice along with green chillies, ginger, cumin seeds, grated coconut, coriander leaves and salt with little water to a smooth paste and bring it to a thick consistency.
Heat a non stick tawa. Smear with oil all over and spread the batter thick and round. Put oil on all the sides of the batter. When it is cooked brown, cook on the other side by adding oil around all sides till the dosa becomes crisp.
For the topping, heat ghee in a pan. Add chopped onions and stir fry till they become translucent and set aside. Divide the topping mixture into small equal portions.
Spread one portion of topping mixture on pesarattu. Close it and serve hot with ginger chutney or coconut chutney.