Pesarattu – Green Gram / Moong Bean dosai

Pesarattu – Green Gram / Moong Bean dosai is a healthy breakfast dish mostly made in Andhra and Telengana states of India. Almost all South Indian states have adopted variations of it since it is a very healthy dish for breakfast with made with lentils. We at home love dosai in any form, so when a thought came by to do this famous pesarattu version of it, I wanted to perfect my recipe and share it.

Ingredients *Serves 4
Green Gram/Moong Bean – 300g
Idli rice or Raw rice – 75g
Fenugreek seeds – 1tsp
Ginger – 1 small piece
Green Chilli – 2
Salt for taste
Oil or ghee to make the dosai
.
Optional Ingredients 
Chopped Onion
Chopped coriander leaves, curry leaves
.
Method
1. Wash and soak lentils, rice and the fenugreek seeds together for at least 6 hours. I soak overnight
2. Grind the soaked ingredients with ginger and green chilli into a smooth batter(a little coarser if you like thicker dosai)
3. Add salt as needed and rest for 30 minutes
4. Add Chopped Onion, coriander and curry leaves if desired. I do not add since I like thin crispy dosai
5. Make dosai on a pan with the batter with Ghee or oil drizzled on sides as needed
6. Serve hot with chutney of choice

Pesarattu – Green Gram / Moong Bean dosai

Recipe by Parveenskitchen.com Course: Breakfast, Dosai, DosaCuisine: Andhra, Indian, South indianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

300

kcal

Soaking time

6

Hrs

Total time

1

hour 

10

minutes

Delicious crisp pesarattu dosai – green gram or moong bean dosa that is a healthy, simple and perfect breakfast dish

Ingredients

• Green Gram/Moong Bean – 300g

• Idli rice or Raw rice – 75g

• Fenugreek seeds – 1tsp

• Ginger – 1 small piece

• Green Chilli – 2

• Salt for taste

• Oil or ghee to make the dosai

• Optional Ingredients 

• Chopped Onion

• Chopped coriander leaves, curry leaves

Directions

• Wash and soak lentils, rice and the fenugreek seeds together for at least 6 hours. I soak overnight
• Grind the soaked ingredients with ginger and green chilli into a smooth batter(a little coarser if you like thicker dosai)
• Add salt as needed and rest for 30 minutes
• Add Chopped Onion, coriander and curry leaves if desired. I do not add since I like thin crispy dosai
• Make dosai on a pan with the batter with Ghee or oil drizzled on sides as needed
• Serve hot with chutney of choice

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