Moong Dal Dosa (Pesarattu)

Method

1. 1

   Rinse 1.5 cups whole green moong and ¼ cup rice. Soak 4–6 hrs. Drain.

2. 2

   Grind with ginger, 2 green chilies, 1 tsp cumin and salt to a smooth pouring batter (consistency of dosa batter). No fermentation needed.

3. 3

   Heat a tawa, smear with oil, wipe with onion. Pour a ladle of batter, spread thin from centre outward.

4. 4

   Sprinkle chopped onion and coriander on top; press lightly. Drizzle oil along edges.

5. 5

   Cook on medium-high till underside is crisp golden (2 mins). Fold over and serve hot.

6. 6

   Pair with allam (ginger) chutney or coconut chutney.

Adapted from Dassana's Veg Recipes – Pesarattu