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.

How to-

• 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.