Pesarattu/Green Moong Lentil Dosa(Indian Crepes)

When you are in Andhra Pradesh, you must try their famous and most commonly eaten breakfast whole green moong dosas/crepes, known as Pesarattu. There are different variations in stuffing of Pesarattu, usually filled with onions, coriander or delicious rave upma.

These flavorful and protein packed dosas/crepes include a little bit of rice for crispness as well as green chillies and ginger for benign flavor. Do try my recipe right away in your kitchen.

Cuisine: Indian, Andhra

Recipe type: Breakfast

Author: Rateka

Green Moon dal dosa

 

Soaking time: 4-5 hours

Prep Time: 15 mins

Cook time: 10 mins

Cooking level: Medium

Serves: Around 15 dosas/crepes

INGREDIENTS:

  • 2 cups whole green moong dal
  • 1/4 cup rice
  • 2 tablespoon oil
  • 1 cup finely chopped onions
  • 2-3 green chillies
  • 1/2 inch knob of a ginger
  • Salt to taste
  • Chaat masala to taste

MEHTOD:

  • Wash and soak dal/lentils and rice in water for atleast 4-5 hours until the lentils double in volume.
  • Drain excess water with the help of colander.
  • In a mixer, grind dal/lentils, rice along with green chillies and ginger. Put little water if required to make a smooth batter.
  • Remove the batter in a bowl. Add salt to taste
  • Heat a griddle, when hot pour a ladle full of batter and spread it thin from the center to outwards.
  • Smear a little oil around the edges, sprinkle chopped onions  and some chaat masala evenly over it and cook both the sides on a medium heat, till it turns golden brown in color.
  • Serve hot dosas/crepes with upma, coconut/ coriander chutney-dip.

TIPS:

  • This dosa/crepes can also be made with split green moong lentil/dal or sprouted green moong lentil.
  • Mix salt only in the portion of batter which you will be using immediately.
  • Unsalted batter can be kept in refrigerator for 2-3 days.

 

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