Pesarattu Recipe (Green Moong Dosa)

Ingredients

• 1 cup whole mung (whole green gram)
• 1/4 cup raw rice (chawal)
• 1/2 tbsp roughly chopped ginger (adrak)
• 1 tbsp roughly chopped green chillies
• salt (namak) to taste
• 2 tsp oil for greasing
• 8 tbsp oil for cooking

Steps

1. To make pesarattu, in a big bowl, soak whole moong and rice in enough hot water for 4 hours.
2. Drain well and transfer to the mixer.
3. Add ginger, green chillies and salt and approx. 1¼ cups water, blend it to a smooth paste.
4. Transfer the dosa batter in a big bowl.
5. Heat a non-stick tava (griddle), grease it with ¼ tsp oil, sprinkle a little water on the tava (griddle) and wipe it off gently using a muslin cloth.
6. Pour a ladleful of the batter on the tava (griddle) and spread it evenly in a circular motion to make 175 mm. (7”) diameter circle.
7. Smear 1 tbsp oil around the edges and cook on a medium flame, till the pesarattu turns golden brown in colour.
8. When the lower side of the pesarattu is lightly browned, turn it over and cook on a medium flame on the other side using a little oil till it turns golden brown in colour.
9. Fold over to make a semi-circle or a roll.
10. Repeat steps 5 to 8 to make 7 more pesarattus.
11. Serve the pesarattu immediately with sambhar and coconut chutney.