Pesarattu Dosa – a protein rich healthy breakfast from Andhra (India); made using whole green gram batter these crispy crepe is a wonderful alternative to regular dosa.
- Green moong dal – 1cup
- Channa dal/Pigeon pea – 1/4 cup
- Fenugreek seeds – 2 teaspoons
- Cooked rice – 1/4cup
- Salt to taste
- Cooking oil – as required
How to –
Clean and wash the lentils in several changes of water. Add the fenugreek seeds to the dhal and soak overnight.
Drain well and into a grinder/blender, add the cooked rice. Grind this to a very smooth battter adding water as required (pouring consistency batter). Pour the batter into a bowl, add salt to taste and mix well.
To make the dosa, heat a flat griddle over medium heat. Give the batter a good mix and take a ladleful and pour the batter in the middle and immediately spread the batter in a circular motion starting from the middle pressing lightly with the back of the ladle
Drizzle about ½ teaspoon of oil and cover with a lid and cook for about 2 minutes or till the dosa is well-browned and crisp. Uncover and flip over and cook for a few seconds.
Flip it back and fold the dosa in half and move into a serving plate. Continue to work the same way with the rest of the batter.
Serve the dosa while it’s still hot along with chutney or sambar.