Greengram Dosa (pesarattu)

If you are familiar with South Indian food no need to describe pesarattu  or moongdal dosa or greengram dosa. Some use skinned split dal, some polished (skin removed) split.  But I prefer whole, skinned gram that to spouts.

           

             If you planned it one day before you soak the gram for 4 to 6 hours and make spouts.  If you planned it few hours before just soak them. If there is no time to soak , no problem you can manage. the only thing is you have to take 1/2 quantity of dal more.

            Moongdal black doesnt taste much as green one.

     

           As my children remove chillies, jeera and ginger , i grind them along with dal. But in general we chopp chillies, onions and ginger finely ,mix them along with jeera and spread them on dosa. 

Ingredients:

moongdal   - 1cup

rice             -1tbsp

cooked rice-1tbsp (opt)

chillies        -1

jeera            -1tsp

ginger         -1/2 inch.

onion           -2 big

salt              

oil

water

Procedure:

- soak rice for 2 to 4 hours if possible. 

- now grind moongdal  and all other ingredients except onion, oil and water, into fine paste by adding water slowly .

- the consistency of the batter must be so loose as for any  type of dosa.

- heat the frying (dosa pan or flat pan) pan.

- on low flame pour one spoon of batter and spread it as thin as possible .

- spread few (1/2 onion) onions and 1tsp oil on it . cover with lid.

- fry on low flame till it turns golden brown.

-serve it with ginger chutney.

Tips:

- if you like soft dosa , fry on medium heat.

- if you like crispy one fry on low flame 

- for more tips for  dosa  please read the post on "Tips for Dosa"
-fresh batter tastes better. if left over is there store in fridge.