This dosai has the goodness of green gram , one of best plant based protein .It’s an antioxidant and easy on stomach .It s very cooling too, rich in fibre , magnesium , pottasium and gives us a sense of fullness after eating .
This is an ideal breakfast or dinner option and an Andhra speciality.
The batter can be prepared at home very easily too.
Pesarattu stuffed with Upma is very popular in Andhra, just like Masala in Masala dosai
Recipe for Pesarattu dosai /Moong dal dosa/Greengram dal dosai
Ingredients
Ingredients
- Green gram dal 2 cups (with skin)
- Rice 1/4 cup
- Salt 2 teaspoon
- Green chillies 6 to 8 (cut into two)
- Ginger 2 inch piece chopped
- Asafoetida 1/4 teaspoon
- Curry leaves 6 to 8
- Water to grind 1 cup
- Sesame oil for shallow frying dosai
- [/ingredients
Method
- Take green gram dal and rice . Wash and rinse , soak for 3 to 4 hours .
- Drain and grind adding all the above ingredients except oil , to a smooth batter , in a blender /mixie . The batter should be of flowing consistency . Not too watery nor too thick .
- Keep aside to ferment for 6 hours in summers , 8 to 10 hours in winters .
- To make pesarattu , take a cast iron dosai pan , heat .
- Add a ladle of batter and make circular rounds , let the texture be a little thick . Not thin like a dosai .
- Add a teaspoon of oil all around the dosai .
- Shallow fry to brown colour on one side , then turn and cook the other side. Cook on medium heat.
- When both sides are cooked light brown,remove.and serve hot with ginger chutney.
- This combination of pesarattu and ginger chutney is simply awesome .
- Pesarattu as such is a little bland, the ginger in chutney gives an astringent , spicy taste , taking it to vera level.
- Enjoy the goodness of the pesarattu dosai.
- Note