Pesarattu Recipe -- How to make Dosa with Green Gram Recipe -- Andhra Style Pesarattu Recipe -- Mung Bean Dosa - E.A.T. easyvegrecipes

Pesarattu Recipe -- How to make Dosa with Green Gram Recipe -- Andhra Style Pesarattu Recipe -- Mung Bean Dosa

Hi, Good Morning, Thank you, friends and viewers. Today I will post how to make pesarattu or moong dal dosa or dosa made with green gram.
Pesarattu is special for Andhra. Right combination for pesarattu is upma. It is called as MLA (Member of Legislative Assembly) Pesarattu. It is sumptuous and tummy full. We can skip lunch that day if we have this in breakfast. There is another variety is mudu mukkalu (three pieces) pesarattu. We add onion, green chillies and ginger pieces to it, so the name came. Serve it with ginger chutney and coconut chutney.
Sunday mornings we have a lot of leisure time to make, so once in a month at least I prefer to make it. We need not do any special preparations. We can do it with green gram whole or with green gram split. The only difference is the colour if we use green gram whole we get green colour dosas. If we use split green gram we get yellow dosas. Those who like green dosas use whole green gram and yellow dosas use split green gram. For now, I am making green dosas i.e. with green gram whole. The same recipe follows for green gram split also.
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Pesarattu -- Mung Bean Dosa -- Soft and Crispy dosas made with green gram

  • 1 Cup Whole Green Gram
  • Salt to Taste
  • 1 Big Onion
  • 3 to 5 Green Chillies
  • 5" Ginger
  • 1 Tablespoon Cumin Seeds
  • 1 Teaspoon Oil for each Dosa
  1. Wash and soak whole green gram for four to eight hours.
  2. Add it to mixer grinder jar and grind it to smooth batter.
  3. Chop onions, green chillies and ginger. Add cumin seeds to them and keep aside.
  4. Add salt to the batter and mix well.
  5. Heat iron skillet or non-stick tawa. Check the heat by sprinkling some water.
  6. If water sizzles immediately then the tawa is hot enough to make dosas.
  7. Keep the flame to lower, pour a ladle full of batter and spread it in circular with the back side of the ladle itself.
  8. Pour oil to it, sprinkle chopped onions, green chillies and ginger on top of it. Again pour half a spoon of oil on them, gently press them with spatula.
  9. Increase the flame and Cook on high. Once the edges of the dosa leaves the tawa, take it with the spatula and fold it. We need not flip it and cook.
  10. Serve hot pesarattu with ginger chutney and coconut chutney.

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