Moong Bean Dosa (Pesarattu)

Moong Bean Dosa (Pesarattu)

by Tanvi Parikh

Total time
1 hr

Macros

Total calories
191
Protein
38 g
Carbs
10 g
Fat
0 g
Fiber
0 g
Sugar
0 g
Cholesterol
0 mg
Sodium
0 mg
Potassium
0 mg
Vitamin A
0 IU
Vitamin C
0 mg
Calcium
0 mg
Iron
0 mg
Vitamin D
0 IU
Vitamin B12
0 µg
Magnesium
0 mg
Zinc
0 mg

Serves 1

Ingredients

  • ¼ cup Moong Dal
  • 2 tbsp White Rice (soaked for 4 hours and drained)
  • 1 cup Onion (finely chopped)
  • 2 tsp Ginger (roughly chopped)
  • 1 Green Chillies (roughly chopped)
  • 1 tsp Oil
  • Salt (to taste)
  • Oil Spray (for making dosa)

Steps

  1. Heat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes. Keep aside.

  2. Combine the ginger and green chillies in a mixer and blend till coarse.

  3. Add the whole moong, rice and 1 cup of water to above mixture and blend to a coarse mixture.

  4. Transfer the mixture into a deep bowl, add 1 cup of water and salt and mix well. Cover with a lid and keep aside for 30 minutes.

  5. Heat a non-stick tawa (griddle), sprinkle a little water on the tawa (griddle) and wipe it off gently using a muslin cloth.

  6. Pour a ladleful of the mixture on the tava (griddle) and spread it evenly in a circular motion to make 125 mm. (6”) diameter round. Smear a little oil around the edges or use an oil spray, sprinkle a little onion evenly over it and cook on a medium flame, till the pancake (pesarattu) turns golden brown in colour.

  7. When the lower side of the pancake (pesarattu) is lightly browned, turn it over and cook on a medium flame on the other side using a little oil till it turns golden brown in colour.

  8. Fold over to make a semi-circle or a roll and repeat with the remaining batter to make one more pesarattu.

  9. Serve immediately with chutney or pairing of choice.

Tips

  • Storage: The dosa batter can be stored in the refrigerator for up to 3 days in an airtight container. We recommend cooking the dosa fresh instead of storing cooked dosas.