Pesarattu Dosa / Green Gram Dosa
Pesarattu dosa is very popular in Andhra cuisine !!!
Makes: 10 - 12
Tip : This can also be made with yellow moong dal.
1 cup / 200 ml whole moog ( green gram ) Indian standard measuring cup of 200 ml / 8 oz capacity
1/4 cup raw rice or 2 tablespoon raw rice
1 green chilli, finely chopped
1 onion , finely chopped
1/2 - inch piece of ginger, finely chopped
½ teaspoon salt (or to taste )
4 teaspoons cooking oil or ghee
Soak the moong (green gram) and rice in 2 cups of water for six hours or overnight. Grind soaked moong – rice with green chilli, onion, ginger and salt in a mixer. Batter should be of pouring consistency and slightly thicker than normal dosa batter. Do not add more water when grinding (or 1/4 cup water). No need to ferment this batter.
Heat a non stick pan / flat griddle on medium heat.
Smear a very tiny quality of oil all over the pan. Spread some of dal – rice batter on the pan to form a round shape. Use the back of a ladle to spread it as thin as possible ( but slightly thicker than the normal dosa ).
Drizzle some oil ( or ghee ) all round the batter as well as on the top.
Cook on medium heat till the underside become light golden.
Flip carefully and roast the other side.
Turn over again and roast for a few seconds more. Serve hot with coconut chutney , or a dip made with a mixture of fresh yogurt and Andhra mango pickles.