Pesarattu is a lentil based pan cake which is more popular in Andhra Pradesh. It is made with green moong dal. This dosa is a powerhouse of protein and fiber. I got this recipe from mother-in-law. Good to eat with coconut or ginger chutney for weekend breakfast.
1/2 Cup of Green Moong Dal
2 Tsp of Urad Dal (Optional)
1/2 Inch Ginger
4-5 Small Green Chillies
1.5 Tsp of Cumin
1/2 Cup of Chopped Onions
1.5 Tbsp of Raw Rice Flour
Pinch of Asafoetida
Few Curry Leaves
Salt, oil and water as needed
|Ingredients to grind|
|Rest of the ingredients to the batter|
- Soak the green moong dal and urad dal along with salt for overnight. The next day, drain the water and wash throughly for 2-3 times.
- In a blender, add green moong dal, urad dal, curry leaves, green chillies and ginger. Grind it to a smooth batter in consistency.
- Heat a pan and dry roast the cumin wait until color change.
- In a bowl, add dal batter, roasted cumin, rice flour, 1/4 cup of onion, asafoetida and salt. Mix well.
- Rest of the onion can be added later on top of the dosa.
- Add water if batter is too thick.
- Heat a dosa pan or tawa, take a laddle full of batter, spread it like dosa. Top it with chopped onion. Apply some oil over the dosa or in sides. Cook both sides until it turns crisp.
- Pesarattu dosa is ready to serve.
- Serve hot dosa with coconut or ginger chutney or podi.
- You can add garlic, if you like.
- You can add more green chillies, if you want too spicy.
- Adding urad dal in optional. People in Andhra they don’t add urad dal to this recipe but I added urad dal to get Tamilnadu touch.
Health Benefits of Green Moong Dal Dosa
- Green Moong Dal is rich in protein
- 1 Cup of Dal is equal to 15 grams of fiber.
- Because of high fiber content, it is considered as low-glycemic.