Moong Dal Dosa

Posted by EsyRecipes Monday, December 14, 2009

Discription:Pesarattu is a quintessential breakfast of people in Andhra Pradesh. Pesarattu is generally served with sooji upma and the combination is called Pesarattu Upma. Pesarattu is generally accompanied by ginger pickle / allam pachadi or gulla senagapappu pachadi / dalia chutney.
  • Split Moong / Green Gram 1 Cup
  • Onion 1
  • Ginger 1 inch Piece
  • Cumin Seeds 1 – 2 tsps
  • Green Chiles 2
  • Cilantro few sprigs
  • Salt to taste
How to make:
  • Peel and mince the ginger.
  • Peel and finely chop the onion.
  • Remove stems, wash and chop the green chiles.
  • Clean, wash and finely chop cilantro.
  • Soak split moong in water for 1 1/2 – 2 hours.
  • Strain the soaked moong dal and grind it into smooth paste with sufficient water.
  • Thin out the batter if required with water to make a pourable batter and stir in required amount of salt.
  • Heat a flat pan on medium high heat, apply a tsp of oil with back of a spoon.
  • When pan gets hot, pour a ladle full of moong dal batter and spread it with back of the ladle into thin dosa.
  • Immediately, sprinkle a big pinch of cumin seeds, a pinch of minced ginger, few chopped green chiles, a handful of chopped onion and chopped cilantro.
  • Lightly press all the toppings.
  • When bottom and edges of the moong dosa start to turn brown, carefully turn the dosa on other side.
  • Reduce the heat a bit and cook on this side for a minute before removing from heat.
  • Repeat the same with remaining moong dosa batter.


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