Moong Dal Dosa ~ Pesarattu ~ Whole Green Gram Crepe is a wholesome and nutritious Indian style crepe made with green gram and spices stuffed with freshly chopped onion and herbs served with a chutney or pickle.
This Indian-style crepe or dosa is high in fiber and super healthy. Moong beans are a good source of dietary fiber and are packed with vitamins and minerals such as potassium, calcium, and folate.
I personally prefer this kind of dosas which are low in carbs and quite easy and simple to prepare the batter. The only preparation to be done is soaking the grains well in advance. Apart from this, there is no need for any fermentation, you can start making dosas as you finish grinding the batter. I also noticed that these crepes or dosas need to be served as soon as it is out of the pan. After a few minutes, it loses its crispiness, and this is why some amount of rice is been added so that it helps in making the dosas crispy.
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Moong Dal Dosa ~ Pesarattu ~ Whole Green Gram Crepes Video
Moong Dal Dosa
Ingredients
- 1 cup moong dal
- 3 tablespoon raw white rice
- 2 medium green chilies
- 2 teaspoon cumin seeds
- 1 tablespoon ginger chopped
- ½ teaspoon turmeric powder
- 1 cup finely chopped onion
- 1 cup finely chopped tomato
- ½ cup finely chopped coriander leaves
- 1 medium green chili chopped optional
- ½ teaspoon cumin powder
- 1 teaspoon salt
Instructions
- Wash the Green Moong and rice until the water runs clear. After washing thoroughly, soak it for 5 hours.
- Discard the water and place half of the soaked moong and rice in a mixer jar. Add chopped green chili, cumin seeds, chopped ginger, and turmeric powder.
- Add half cup of water to the mixer jar and grind to a smooth thick paste. Repeat the steps with the other half of soaked moong and rice.
- You can grind the whole mixture in 2 or 3 batches. Pour the batter in a large mixing bowl and salt and water as needed depending on what type of dosa you like. Add 1 and 1/4 cup water more to the batter if you like thin crispy dosas.
- In a medium-size bowl, mix together chopped onion, chopped tomato, chopped green chili (optional), chopped coriander leaves and cumin powder.
- Heat a nonstick flat pan and pour a ladle full of batter and spread the batter in a circular motion with the help of the spoon to make it thin and even.
- Add a spoonful of chopped onion mixture over the dosa and press slightly so that the onion mixture sticks to the batter. Cook on medium-low flame for a couple of minutes and fold the dosa into two or three parts. Serve hot with chutney or pickle.
Video
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