Pesarattu, Green Moong Dal Dosa recipe or Green gram Dosa is a savoury, crispy protein-rich vegetarian low-prep Breakfast.
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Author: Shyamali Sinha
1cupWhole Green Moong Dalor 200gm
⅛tspHing or Asafoetida
1tbspGhee~ for frying the Dosa (use Coconut Oil for vegan diet.)
Salt to taste
1cupWater~ do not add water at a time, add gradually
1medium-size Red Onionwe need approx ¼ cup chopped onion
Wash and soak the Green Lentils or Moong Dal for 4 hours, then drain the Lentils.
Add soaked lentils, ginger, green chillies, cumin seeds in a grinding jar, add ¾ cup of water and grind everything together to make a smooth batter.
Transfer the batter into a mixing bowl, add salt, Hing. If required, add another ¼ cup of water and give a good mix. The consistency of the Batter should be pourable and spreadable.
Cut a thick round slice from the onion where you can pierce a fork to spread Ghee.
Chop rest of Onion, Coriander leaves and green chillies.
Heat a heavy-duty frying pan or a cast-iron skillet over medium-high heat.
When your pan is smoking hot, reduce the temperature to low.
Sprinkle water. If the water dries up immediately, your pan is ready to work.
Next, pour ¼ tsp of melted Ghee on the hot skillet, spread the ghee with the help of pierced onion.
Then, pour ½ cup batter in the centre of the skillet, spread the batter to make a thin crepe with the back of a round spoon.
Drizzle ½ tsp of Ghee all around Dosa.
Over medium heat, cook for 2-3 minutes or until the moisture is removed from the top side. But, make sure the bottom part should not get burnt.
Sprinkle chopped onion, coriander leaves, green chillies, and give a gentle press with the back of your spoon.
Cook for a few seconds more and remove from the pan.