Pesarattu with Ginger Chutney (Green Moong Dosa)
8 hours 35 minutes
1 read
About Pesarattu with Ginger Chutney (Green Moong Dosa)
Pesarattu is a crisp, protein-rich dosa from Andhra Pradesh made from whole green moong. It needs no fermenting, only an overnight soak, and the batter comes together in minutes.The ginger chutney on the side is sharp and slightly tangy, which suits the earthy flavour of the moong well.
Stop Thinking About What to Cook Every Day
Healthy Eating, Kids Tiffin, PCOS and Weight loss meals, all planned out for you. Just follow the plan and cook. From ₹299.
Recipe Time & More
Prep15 minutes
Cook20 minutes
Total8 hours 35 minutes
Ingredients
For the Pesarattu Batter
- 1/2 cup Moong Whole green moong, Washed and soaked overnight for 8 hours
- 1 tbsp Rice Raw, soaked with the moong
- 1 Green chilli
- 1/2 inch Ginger Peeled
- 1/2 tsp Cumin seeds
- 1/2 tsp Salt
- 1/3 cup Water For grinding, adjust as needed
For the Ginger Chutney
- 1 inch Ginger Peeled and roughly chopped
- 1/4 cup Coconut Freshly grated or frozen
- 1 tbsp Chana dal Roasted
- 1 Green chilli
- 1 tsp Lemon juice
- 1/4 tsp Salt
- 3 tbsp Water
For the Tempering
- 1/2 tsp Oil
- 1/4 tsp Mustard seeds
- 5 Curry leaves
Instructions
Making the Batter
- Drain the soaked moong and rice. Grind them with the green chilli, ginger, cumin seeds, salt and water into a smooth batter that is slightly thicker than regular dosa batter. A few tiny bits are fine. There is no fermentation, so use it straight away.
Making the Chutney
- Blend the ginger, coconut, chana dal, green chilli, lemon juice, salt and water into a thick chutney. Heat the oil, add the mustard seeds and curry leaves, let them splutter and pour over the chutney.
Cooking the Pesarattu
- Heat a tawa over medium-high heat. Sprinkle a little water and wipe with a cloth to cool it slightly, then grease lightly.
- Pour about 1/4 cup of batter in the centre and spread in a circular motion into a thin round of about 6 inches. Scatter a spoonful of onion on top and drizzle about 1/2 teaspoon of oil around the edge.
- Cook for 2 to 3 minutes until the base is crisp and golden and the edges lift. There is no need to flip. Fold and serve hot with the chutney. Repeat to make 6 pesarattu.
Recipe Notes
Good To Know
Whole green moong is a good source of plant protein and fibre, and a spoonful of rice in the batter helps the dosa turn crisp. Because it is not fermented, it is much quicker to make than a regular dosa.How to Use in the Meal Plan
This is a weekend breakfast. Soak the moong and rice the night before, in the evening or before bed. Serve 3 pesarattu with the ginger chutney.Expert Tips
Do not make the batter too thin or the pesarattu will tear when spreading. Spread it quickly, as it sets fast. If it sticks, the tawa is either too hot or not greased enough. A cast iron or non-stick tawa gives the best result.Serving Suggestion
Serve hot and crisp with the ginger chutney. A small bowl of plain curd on the side balances the spice.Storage Instructions
Pesarattu is best eaten straight off the tawa. The batter keeps in the refrigerator for 1 day. Store the chutney in the refrigerator and use within 1 day.Related Posts You May Like
Recipe Nutrition
Calories: 345kcalCarbohydrates: 52gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 1038mgPotassium: 764mgFiber: 14gSugar: 7gVitamin A: 161IUVitamin C: 61mgCalcium: 111mgIron: 5mg
