Pesarattu Dosa or Moong Dal Dosa

Pesarattu is a Dosa like preparation  native to Andhra Pradesh. It is made with green gram and eaten as a snack or breakfast meal. It is often served with ginger chutney and  Rava upma,  also known as MLA pesarattu. It is very easy to make and good for children because it includes moong dal or green gram.

Primarly, green gram has huge nutrition benefits and is one of the prime sources of protien. It can be eaten as a sprout mixed with lemon juice and a pinch of salt - its excellent for children as it improves memory power. It cooks fast and has a sweetish flavour.  

Ingredients for pesarattu

Whole Green Grams- 1 cup

Raw Rice - 1/2 cup
Green chillies - 5 nos
Cummin seeds - one tea spoon
Ginger- 1 piece
Chopped onions - 1 no.

Process

Wash and soak green gram and raw rice in a two seperate bowl for 5 to 6hrs.

Grind the rice and dal in separately in a mixer/grinder and mix it well. Add required salt to the batter and and keep it for fermentation for 5-6 hours.
Wash and clean green chillies and ginger. Grind these along with the cumin seeds into a paste.
Mix this paste into the batter and add water if required to get the right consistency.

Chop onions into small pieces. Keep it aside.

Take a tawa/pan/griddle and Heat it. Take a ladle full of batter and pour it in the centre of the griddle and spread  the moong dal dosa batter into a round shape. Sprinkle some of the finely chopped onions.Drizzle oil at the sides and centre. Cook in medium flame. 
Once the dosa is half cooked, turn dosa on to the other side till both sides are well cooked and brown. It would be a bit crispy. Make it this way and serve it with ginger chutney, coconut chutney or coriander chutney.

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