This recipe needs no fermentation and it is very healthy.Whole green moong dal or split green moong dal is the start ingredient of this dosa. Whole moong dal is soaked with rice,and batter is prepared by grinding them to a smooth paste.The ratio varies from home to home and here I am posting my method.Please give it a try and let me know.
How to make pesarattu dosa-recipe
1 1/2 cups whole green moong
1/2 cup rice
3 dried red chillies
10 curry leaves
1/2 teaspoon asafoetida
Small piece of ginger crushed
1.Soak rice and moong togethr for 5 hours.Grind to a smooth paste with all the other ingredients adding minimum water.Once the batter is ready add about three cups of water and mix well
2.Heat a cast iron or non stick tava,apply little oil,take a ladle of batter and spread it to form a thin circle.
3.Cook on both sides,serve hot with chutney.
Coriander-roasted dal chutney
I made a simple chutney to go with this dosa.Usually coconut is added to roasted dal chutney but I added a small tomato.
Fry a small tomato with one green chilli and a pinch of hing.Grind coarsely along with 2 table spoons of roasted dal and 1 cup of chopped cilantro leaves.Adjust salt and temper with mustard,urad dal,curry leaves and one dried red chilli.
Time:30 minutes(soaking not included)
1.These dosas can also be made crispy by making the batter a bit more thin,and cooking for few more minutes
2.Vegetables like finely chopped onions,carrots can be added after spreading the dosa in the tava