Moong dal dosa is a crepe made with green gram and a very small quantity of rice. It is also known as pesarattu in Andra Pradesh, India. It is an ideal food for those who are on a protein-rich diet.
The process of making this dosa is very simple. Just soak the ingredients and grind to a smooth paste, no need to ferment the batter.
Green gram dosa tastes great with tomato chutney and even it pairs well with fish curry.
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Ingredients
- 1/2 cup Green gram
- 2 tablespoons Raw rice
- 2 numbers Shallot chopped
- 1 teaspoon Ginger chopped
- 1 number Green chilli chopped
- 3/4 - 1 cup Water
- Ghee as required
- Salt to taste
Ingredients
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Instructions
- Wash and soak the green gram and rice for 4 hours.
- Grind all the ingredients except ghee and salt to a smooth paste. Add salt and mix well.
- Heat a pan and pour a spoonful of batter into it. Spread the batter evenly in a thin circular shape and drizzle some ghee around it. Allow it to cook on medium-high heat until golden brown. If it looks raw, flip it over and cook for a few more minutes.
- NOTE - This dosa does not require fermentation like regular dosa. You can use the batter straight away after grinding.
- I used idli rice in this recipe.
- One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml.
