Name: Pesarattu or Green Moong Dal Dosa recipe by Trisha Rudra at BetterButter
Prep time: 240 min
Cook time: 10 min
Total time: 250 min
Yield: 2
Ingredients: Green moong dal 1 cup; Rice 1 tbsp (if using rice flour, add 1/2 tbsp); Ginger 1/2 inch, grated; Green chilies 2; Asafoetida/Heeng 1 tsp; Salt to taste; Oil or ghee for frying; Fried onions and chopped coriander to sprinkle on top (Optional)

ABOUT Pesarattu or Green Moong Dal Dosa RECIPE

A staple of Andhra Pradesh, this Dosa is healthy, tasty and also perfect for vegan as it’s gluten free. You also don’t need to ferment it either, just soak the lentil overnight or 5-6 hours, and you’re set.

Ingredients Serving: 2

Green moong dal 1 cup
Rice 1 tbsp (if using rice flour, add 1/2 tbsp)
Ginger 1/2 inch, grated
Green chilies 2
Asafoetida/Heeng 1 tsp
Salt to taste
Oil or ghee for frying
Fried onions and chopped coriander to sprinkle on top (Optional)

Instructions

Wash and soak rice and dal in a large bowl with enough water. Keep it soaked overnight or minimum 4 to 6 hours.
Drain the water, and pour the dal and rice into a mixer along with the chilies.
Make a smooth paste, trying not to use any water unless absolutely necessary.
The batter should be smooth, and flowy like a dosa batter.
Add the grated ginger, salt, hing and mix well.
Heat a dosa pan, tawa or non-stick girdle, and grease it with a few drops of oil.
Take a dollop of batter and spread it on the pan in circular motions until it has formed a thin layer.
Give the dosa 3 to 4 minutes, and flip it over, giving the other side the same time.
Fold in half, or top it with fried onion and chopped coriander and serve hot with condiment of choice.

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