See and learn how to make Pesarattu (green moong dosa) from Chef Sanjay Thumma of VahReVah fame. This dosa is healthier and more filling than the regular rice & urad dosa. The chef also shares some additional tips on this Andhra favorite.
The main ingredients of pesarattu, as per this recipe, are green moong and rice in the ratio of 2:1, that is, two parts of green moong to one part of rice. Both need to be soaked in plain water overnight (10 to 12 hours).
A few additional herbs and spices are added at the time of grinding, which are cumin seeds, green chili, and ginger. Chopped red onion can be optionally added, which makes the dosa extra soft.
The batter needs to be ground to a fine consistency. It can be done in a domestic mixer-grinder provided you soaked the moong and rice for at least 10 hours.
Salt to taste can be added at the time of making the dosa. Because here you are making Pesarattu, and not just a moong dosa, you will sprinkle some oil and finely chopped onion, ginger, green chili, and coriander leaves when the dosa is half done.
To make it even more special and heavy, you may use ready upma as a filling in this dosa, but it can be enjoyed without any filling. The accompaniment that goes best with pesarattu is spicy coconut chutney.
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Video credit: Kitchen Queen YouTube channel