For Pesarattu Batter
- 2 cups green moong beans2 cups green moong beans
- 1 green chilly – chopped1 green chilly – chopped
- ½ inch ginger – chopped½ inch ginger – chopped
- 1 pinch asafoetida (hing) – optional1 pinch asafoetida (hing) – optional
- ¼ cup chopped coriander leaves – optional¼ cup chopped coriander leaves – optional
- salt as requiredsalt as required
- 3 tablespoons rice flour – optional3 tablespoons rice flour – optional
Toppings And Other Ingredients For Pesarattu
- 1 medium-sized onion – finely chopped1 medium-sized onion – finely chopped
- 1 green chilli – finely chopped, optional1 green chilli – finely chopped, optional
- few chopped coriander leavesfew chopped coriander leaves
- oil or ghee for frying the dosa – as requiredoil or ghee for frying the dosa – as required
- upma – as required, optionalupma – as required, optional
- coconut chutney – as requiredcoconut chutney – as required
- coriander chutney – as requiredcoriander chutney – as required
- ginger chutney – as requiredginger chutney – as required
Making Pesarattu Batter
- Firstly, pick and rinse the moong beans.
- Then soak the moong beans overnight in enough water.
- Drain and add the moong beans along with ginger, green chilies, asafoetida, coriander leaves and salt in a grinder jar.
- Add some water and grind into a smooth batter.
- Remove the batter in a bowl or pan.
- Stir in the rice flour and mix well. The consistency should be similar to a dosa batter.
- On a griddle or flat pan, spread a little oil or ghee.
- With a ladle, pour the dosa batter on the griddle and use the same spoon for spreading the moong dal dosa batter into a round shape.
- Pour some oil on the sides and in the center of the dosa.
- Sprinkle the finely chopped onions, green chilies and coriander leaves.
- Press these with the spatula so that they get stuck to the batter which is getting cooked.
- Flip and cook both sides a couple of times till crisp and browned.
- Serve the moong dal dosa or pesarattu hot with upma and coconut chutney.