Andhra Pesarattu/ Moong Dhal Dosa Recipe

Andhra Pesarattu Dosa or Moong Dhal Dosa recipe is a healthy dosa recipe which you can prepare for breakfast or dinner without any fermentation problem like rice, urad dhal dosa. Just soak it, grind it, prepare and enjoy crispy Peasarattu dosa.

Moong Dhal is also known as Mung bean, Green gram, Green moong and Green gram dhal. It helps in weight loss, controls blood pressure, lowers cholesterol, good source of iron and moong dhal is the nonmeat source of iron. If you lack iron in your body try adding moong dhal in your diet.

Andhra Pesarattu/ Moong Dhal Dosa Recipe

PREP TIME: 8 hrs COOK TIME: 15 mins TOTAL TIME: 8 hrs 15 mins CUISINE:Indian CATEGORY: Breakfast SERVES: 4

Andhra Pesarattu/ Moong Dhal Dosa Recipe - a healthy and easy dosa/breakfast prepared with green gram

AUTHOR: Nancy Jay
PUBLISHED: October 26, 2015

INGREDIENTS

• TO GRIND
• 1 cup moong dhal
• 2 tbsp. sona masoori rice
• 1 medium sized onion
• 1 inch piece ginger
• 3 to 5 green chilly
• Salt to taste



• For topping
• 1 cup chopped onion
• 3 chopped green chilly
• 1 tsp. cumin
• Oil/ghee for frying dosa and toppings

PREPARATION

Soak moong dhal along with rice overnight or for 8 hours.
Drain the water and Grind the soaked dhal & rice with onion, ginger and green chilly with little water.(approximately 1.75 cups/2 cups). The batter should not be too thick or too runny. Then add little salt and mix well.
Heat oil in a pan and add cumin, onion and green chilly to it and saute it until it becomes slightly browned. Keep it aside to spread it over dosa.
Heat griddle/dosa pan and pour the batter with a spoon and spread the dosa batter to a round shape using the back of the spoon.
Top it with sauted onions and green chilly. Then drizzle oil/ghee in the center and at the edges of the dosa.
When the dosa edges sticks out from the pan, flip it to the other side and when it is cooked flip it once/twice to get a crispy dosa.
Serve it immediately with any chutney. Crispy, hot moong dhal dosa tastes good than smooth and chilled dosa.

Step By Step Recipe with Pictures

Soak moong dhal along with rice overnight or for 8 hours.

Add the soaked moong dhal and rice to the mixer/food processor.

Throw onion, ginger and gren chilly to the dhal in the blender.

Ground it to smooth paste by adding some water(approximately 1.5 cups to 2 cups).The batter should not be too thick or too runny. Then add little salt and mix well.

Heat oil in a pan and add cumin. When the cumin crackles add green chilly to it.

Then add onion and saute it until the onions are slightly browned.

Heat griddle/dosa pan and pour the batter with a spoon and spread the dosa batter to a round shape using the back of the spoon.

Top it with sauted onions and green chilly. Then drizzle oil/ghee in the center and at the edges of the dosa.

When the dosa edges sticks out from the pan, flip it to the other side and when it is cooked flip it once/twice to get a crispy dosa.

Serve it immediately with any chutney. Crispy, hot moong dhal dosa tastes good than smooth and chilled dosa.

Notes:
• Instead of soaking rice, you can also add rice flour to the ground dhal.
• You can also directly top the dosa with onion and green chilly without sauting them.