Pesarettu (green moong dal dosa)
Delicious, healthy, vegan and gluten free dosa (Indian crepe), pesarettu is made with whole moong dal is a wonderful hot breakfast idea. Tastes great when paired with a spicy peanut chutney!
Equipment
- Tawa (Indian skillet) or any skillet
Ingredients
- 2 cups green moong dal sabut moong
- 1 inch ginger roughly chopped
- 2-3 fresh chilis
- ¼ cup coriander leaves optional
- 1 tsp cumin seeds
- 2-3 tbsp rice flour
- 1 tsp asafetida hing
- 1 tbsp salt to taste
- 5-6 tbsp oil/ghee for cooking
Instructions
- Soak the washed dal in water for about 6-8 hours. Remove them, transfer to another bowl and cover with a wet cloth and keep them aside for 4-6 hours more for them to bloom
- Add the bloomed beans along with the ginger, chilis, coriander, cumin seeds along with ½ cup of water to a mixer and grind them until smooth. Empty the pesarettu batter in a mixing bowl
- To this, add the salt and hing, mix evenly. The batter should be of pouring consistency, so add some more water if requires
- Heat your tawa or skillet and then turn the heat to low. Grease with a teaspoon of ghee (or oil) and add a ladle full of the batter right in the centre of it. Gradually spread it from inside out to form a dosa or a crepe
- Once the upper surface of the pesarettu dries out, add anther teaspoon of ghee around the it and some in the center. Gently nudge the edges and flip it over, and cook for a minute
- Remove the pesarettu directly on to the serving plate and serve immediately with some peanut chutney. Enjoy!
Notes
- When making for children, leave the chilis out
- 1 cup - 250 millilitres
- tbsp - tablespoon
- tsp - teaspoon