Priya's Pesarattu Dosa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cup Mung Beans 1 tablespoon raw ginger1 tablespoon white rice flour 40 stems cilantro1 teaspoon table salt.5 teaspoons cumin seeds.5 teaspoons ajwain seed s2 tbsp Canola Oil
1. Clean the moong beans (remove any rocks and stems), then rinse until the water is clear. soak the moong beans overnight in about 4 cups of water overnight.
2. Drain the water from the moong beans, and give one more wash.
3. Add the moong beans, chili, ginger, 1/2 of the cilantro and salt to a blender or food processor and grind into a smooth paste, stopping occasionally to scrape down the sides. Be patient, this will take 10 - 15 minutes to become a smooth batter. Add tablespoons of water as needed for grinding, but this should be a thick paste, thicker than pancake batter.
6. Stir in the rice flour and mix well.
7. Add light oil to a griddle or flat pan.
8. Use a ladle to pour the batter on the griddle and spread in a circular motion, just as you would if you were making a crepe.
9. Spoon a bit of oil around the dosa. This is important, this will stick without the extra oil (no shortcuts).
10. Sprinkle the chopped cilantro on the top, and then lightly press into the batter.
11. When you see the sides of the dosa start to brown and the top become dry, flip the dosa to cook the other side for about 2 minutes.
12. Serve the dosa with coconut chutney.
Serving Size: Makes 16 1/4-cup sized dosas
2. Drain the water from the moong beans, and give one more wash.
3. Add the moong beans, chili, ginger, 1/2 of the cilantro and salt to a blender or food processor and grind into a smooth paste, stopping occasionally to scrape down the sides. Be patient, this will take 10 - 15 minutes to become a smooth batter. Add tablespoons of water as needed for grinding, but this should be a thick paste, thicker than pancake batter.
6. Stir in the rice flour and mix well.
7. Add light oil to a griddle or flat pan.
8. Use a ladle to pour the batter on the griddle and spread in a circular motion, just as you would if you were making a crepe.
9. Spoon a bit of oil around the dosa. This is important, this will stick without the extra oil (no shortcuts).
10. Sprinkle the chopped cilantro on the top, and then lightly press into the batter.
11. When you see the sides of the dosa start to brown and the top become dry, flip the dosa to cook the other side for about 2 minutes.
12. Serve the dosa with coconut chutney.
Serving Size: Makes 16 1/4-cup sized dosas
Nutritional Info Amount Per Serving
- Calories: 92.9
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 292.0 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 4.3 g
- Protein: 3.9 g
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