Pesarattu Dosa
Pesarattu Dosa is a popular South Indian breakfast dish made with moong dal (split green gram) and rice. It is naturally gluten-free and vegan, making it a great option for people with dietary restrictions. This dish is a good source of protein and fiber and can be served with chutney or sambar. People with dairy allergy can enjoy this dish without any worries.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
42 kcal
Protein
2 g
Carbs
6 g
Fat
1 g
Fiber
2 g
Ingredients
Raw White Rice
0.25 cup (50g)
Chopped Green Chilli
1 tsp (5g)
Grated Ginger
1 tsp (5g)
Common Salt
0.5 tsp (3g)
Olive Oil
0.5 tbsp (7.5g)
Green gram, whole
100 gms (100g)
Split Urad Dal (Raw)
20 gm (20g)
Instructions
Preparation
Wash and soak the Rice, Green moong dal and Urad dal separately in enough water for overnight.
Cooking Steps
Drain the soaked moong dal, rice, and urad dal and grind them together to form a smooth batter. Add water as needed to get the desired consistency.
Add chopped green chili, grated ginger, and salt to the batter and mix well.
Heat a non-stick tawa or griddle over medium heat. Once the tawa is hot, pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin dosa.
Drizzle some oil around the edges of the dosa and let it cook for 2-3 minutes until the bottom turns golden brown.
Flip the dosa and cook for another 1-2 minutes until the other side is cooked.
Serve hot.