Moong Dal Dosa Recipe
Pesarattu is not only easy to prepare but also very nutritious as we are using green gram to make this dosa . A delicacy from Andhra Pradesh, it is sometimes served with plain upma (pesarattu with upma is know as MLA pesarattu) and ginger chutney.
Whole Green gram
•Salt to taste
Soak green gram and rice together for 5-6 hours. Grind it to a smooth paste along with 1 onion, green chillies, ginger and needed salt. Add cumin seeds and mix well.
Heat a tava, pour a ladle of batter in the center and spread it in a circlular motion from the center to the outside of the tawa.
Drizzle a tsp of oil around the dosa.
Sprinkle chopped onions on the top (see pic 2) and press it lightly with a ladle or spatula.
After it gets cooked, flip it over to the other side, drizzle a little oil and cook until done.
Serve hot with ginger chutney or coconut chutney.