Pesarattu Dosa

🛒 Ingredients

• Whole Green Gram (Moong Dal) 60 g · 208 kcal
• Fresh Ginger 5 g · 4 kcal
• Green Chilies 3 g · 1 kcal
• Cumin Seeds 2 g · 8 kcal
• Onion 30 g · 12 kcal
• Vegetable Oil 10 g · 90 kcal
• Water 90 g · 0 kcal

👨‍🍳 Instructions

1. Rinse and soak the whole green gram (moong dal) in enough water for 6-8 hours or overnight.
2. Drain the soaked moong dal and transfer it to a blender with fresh ginger, green chilies, and cumin seeds; add a little water and blend to a smooth, thick batter.
3. Transfer the batter to a bowl, stir in finely chopped onions, and season with salt to taste. The batter should be of pouring consistency.
4. Heat a non-stick tawa or griddle over medium-high heat. Lightly grease it with a few drops of vegetable oil.
5. Pour a ladleful of batter onto the hot tawa and quickly spread it in a circular motion from the center outwards to form a thin dosa.
6. Drizzle a little vegetable oil around the edges and over the dosa. Cook until the base is golden brown and crisp, then flip and cook for another minute.
7. Serve the Pesarattu Dosa hot with ginger chutney, coconut chutney, or sambar.