Andhra Pesarattu is a delicious crisp crepe made from whole green gram. Pesarattu Dosa is a highly nutritious, filling and healthy dish. Protein-packed green gram dosa is an Andhra specialty. The healthy green mung dal dosa goes well with coconut chutney.
Green gram has low glycemic index, high fiber content and low-fat protein. Nutrient rich moong dal is a vegetarian power house.
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Pesarattu with green moong dal is an Andhra tiffin special; it’s easy to prepare and nutritious too.
Andhra Pesarattu Recipe:
Green gram dosa is a popular South Indian breakfast item made from whole green moong dal. It requires no fermentation. Pesarattu dosa pairs well allam pachadi (ginger chutney).
How to make Green Gram Andhra Pesarattu:
- For this easy to make healthy breakfast with moong dal, firstly soak whole green gram for 4-6 hours. (You can add about a tablespoon of rice for crispier dosas).
- After six hours drain the mung dal and keep aside.
- Meanwhile quarter onion, chop chillies and ginger.
- Grind green gram, onions, ginger, chilies, and cumin seeds together, adding water as required.
- Pour the mung dal batter into a bowl and add salt to taste.
- Heat a greased non-stick pan. Pour a ladle full of batter on the pan and spread it evenly in a round layer using the back of the laddle.
- Let the dosa cook for 1-2 minutes. Drizzle 1/2 tsp oil along the dosa edges and on top.
- Once the base of the Moong Dal Dosa starts to brown, flip over and cook for 15 – 30 seconds.
- Remove the green gram dosa onto a plate.
- Serve Andhra Pesarattu with ginger pickle and Upma or with chopped onions.
If you are looking for more moong dal recipes, do try out Dal Khichidi and Bhaja Muger Dal.
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Moong Dal Dosa Recipe details below:
Moong Dal Dosa Recipe
Ingredients
- Whole Green Gram Dal - 1 cup
- Green chilli – 1
- Ginger – 1 inch
- Cumin seeds – 1 tsp
- Salt to taste
- Water as required
- Oil for cooking
Instructions
- Wash and clean the dal. Soak the green gram dal in water for a minimum of 4 hours. Change water once or twice.
- Drain and grind the dal with cumin seeds, ginger, onions and green chillies. Add little water at a time and grind to a smooth batter.
- Empty the dosa batter into a bowl and add salt. Blend well.
- Heat a non-stick pan and pour a ladle full of batter onto the pan.
- Spread the batter evenly in a circular motion, starting from the centre and spiralling outwards.
- After 1-2 minutes, when the dosa starts to cook and brownish patches appear on the surface, drizzle 1/2 teaspoon of oil over it.
- Allow the dosa to cook through. Flip over, cook for about 15 seconds.
- Remove dosa when it turns a crisp golden brown.
- Serve delicious Andhra Pesarattu with coconut chutney or ginger chutney.
Notes
half and serve.
* Pesarattu can also be made with yellow moong dal.
I have tried this recipe with normal moong dal and Safe Foods Moong Dal and found it to be more tasty. Is that because of the organic thing?? http://www.perigreensafefoods.com/