I’m still quite a novice when it comes to making rotis, parathas, puris, dosas and the likes; they’re all mom’s department, except Dosa, that dad excels at. In my home, everything is done on short notice. For instance, if I crave something, I like to make it on a whim rather than plan out in advance (which is a very rare occurrence). But I have been thinking of making this Dosa for a while.
A staple of Andhra Pradesh, this Dosa is healthy, tasty and also perfect for vegan as it’s gluten free. You also don’t need to ferment it either, just soak the lentil overnight or 5-6 hours, and you’re set. This Dosa is usually made with whole moong dal (the green skinned ones), but you can make them with the split (yellow/dhuli moong) ones also. The taste does differ, though both are equally tasty.
The lentils have to be ground into a smooth paste, to which rice flour is added. But if you do not have rice flour, just soak in some raw rice and grind it with the lentils. This Dosa is usually had with Upma, but you can have it with Coconut chutney, Tomato chutney, Ginger pachadi, Coriander chutney or even Ketchup.
The batter looks something like this:
Sorry for the poor photography. The lighting in my kitchen is terrible and my house has terrible window placement!
Anyhoo, here’s the recipe:
Pesarattu/Green Moong Dosa:
- Green moong dal – 1 cup
- Rice – 1 tbsp (if using rice flour, add 1/2 tbsp)
- Ginger – 1/2 inch, grated
- Green chilies – 2
- Asafoetida/Heeng – 1 tsp
- Salt – to taste
- Oil or ghee – for frying
- Fried onions and chopped coriander – to sprinkle on top (optional, I haven’t used any)
- Wash and soak rice and dal in a large bowl with enough water. Keep it soaked overnight or minimum 4 to 6 hours.
- Drain the water, and pour the dal and rice into a mixer along with the chilies.
- Make a smooth paste, trying not to use any water unless absolutely necessary.
- The batter should be smooth, and flowy like dosa batter.
- Add the grated ginger, salt, hing and mix well.
- Heat a dosa pan, tawa or non-stick girdle, and grease it with a few drops of oil.
- Take a dollop of batter and spread it on the pan in circular motions until it has formed a thin layer. (As you can see, mine aren’t exactly paper thin 😛 )
- Give the dosa 3 to 4 minutes, and flip it over, giving the other side the same time.
- Fold in half, or top it with fried onion and chopped coriander, and serve hot, with condiment of choice