Priya's Pesarattu Dosa
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Priya's Pesarattu Dosa calories by ingredient
Introduction
Dosas are savory crepes from South India, and pesarattu dosa is made with whole moong dal (mung beans). Dosas are savory crepes from South India, and pesarattu dosa is made with whole moong dal (mung beans).Number of Servings: 8
Ingredients
-
2 cup Mung Beans
1 tablespoon raw ginger
1 tablespoon white rice flour
40 stems cilantro
1 teaspoon table salt
.5 teaspoons cumin seeds
.5 teaspoons ajwain seed s
2 tbsp Canola Oil
Tips
If you don't have ajwain seeds you can use 1 teaspoon of cilantro. If you have trouble digesting beans, get some ajwain, it is used in Indian cooking to alleviate the side effects of beans.
If I have any spinach or kale on hand I will toss this into the batter.
If I have carrots or radish or anything that can be grated, I like to put this on the raw side of the dosa and press it in with a fork.
Directions
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