Prep 30 mins
Cook 30 mins
This is really healthy take on the usual dosa. One of my all-time favorite recipes, this is my version of the Andhra dosa called "pesarattu" One may grind the batter to a finer consistency for lighter dosas which are equally delicious! Note: Cooking time does not include soaking time.
- 1 cup mung dal (Small yellow lentils)
- 1⁄2 cup uncooked rice (Jasmine or basmati work best)
- 5 green chilies (chopped)
- 1 inch ginger (peeled and chopped)
- 6 curry leaves (optional)
- 1⁄2 teaspoon asafoetida powder (hing)
- vegetable oil, to make dosas
- 2 tablespoons cilantro, leaves (Coriander, Chopped fine)
- 2 tablespoons fresh coconut (optional) or 2 tablespoons coconut flakes (optional)
- 1 onion (chopped) (optional)
- Wash and soak the moong dal and rice in plenty of water. (room temperature) for 2 hours.
- Drain the dal and rice and grind them along with the green chillies, ginger and curry leaves (if using). Add a little water for easy blending. I usually add upto half a cup of the soaking liquid because I prefer thinner dosas.
- Add salt and asafoetida powder to the batter and mix well.
- ***The batter may be stored in this form in the refrigerator for upto a week.
- Before making dosas, garnish the batter with lots of chopped cilantro leaves.
- Some coconut and chopped onions may be added too. (I usually omit both).
- Make dosas or pancakes using very little oil on a non-stick pan.
- Enjoy as is or with some green chutney or pickle!
- I sometimes spread some chutney on the dosas, roll them up and chop them, stick a tooth-pick into each piece and serve as fun appetizers!