Pesarattu Recipe – Crispy and Healthier No Fermentation Moong Dal Dosa – CookingShooking

#Breakfast #Snack On #South Indian Recipes
Pesarattu Recipe – Crispy and Healthier No Fermentation Moong Dal Dosa – CookingShooking
ionicons-v5-c 6 hrs 20 mins

Hey Foodies, Let go green today at breakfast, I mean let’s make a gluten free and healthier version of the dosa. A signatory breakfast from the region of Andhra Pradesh the ever so famous Pesarattu Dosa or whole Green Gram / Sabut Moong Dosa, The uniqueness of this dosa is, it’s made with green moong dal, which does not need any fermentation and is quick to make. This dosa is most commonly eaten at breakfast and because you do not have to ferment the batter, we can soak the grain, grind it and prepare quickly. Crispy Pesarattu Dosa filled with your choice of filling and served with allam chutney and korma. Sounds delicious, perfect way to begin your day. Let’s start!

Pesarattu Recipe – Crispy and Healthier No Fermentation Moong Dal Dosa – CookingShooking

RECIPE VIDEO

RECIPE CARD

Pesarattu Recipe – Crispy and Healthier No Fermentation Moong Dal Dosa – CookingShooking

Pesarattu Recipe – Crispy and Healthier No Fermentation Moong Dal Dosa – CookingShooking

Hey Foodies, Let go green today at breakfast, I mean let’s make a gluten free and healthier version of the dosa. A signatory breakfast from the region of Andhra Pradesh the ever so famous Pesarattu Dosa or whole Green Gram / Sabut Moong Dosa, The uniqueness of this dosa is, it’s made with green moong dal, which does not need any fermentation and is quick to make. This dosa is most commonly eaten at breakfast and because you do not have to ferment the batter, we can soak the grain, grind it and prepare quickly. Crispy Pesarattu Dosa filled with your choice of filling and served with allam chutney and korma. Sounds delicious, perfect way to begin your day. Let’s start!

Prep Time Cook Time Total Time
6 hrs 20 mins 6 hrs 20 mins
INGREDIENTS:
For the batter
  • Whole Moong / Split Green Gram - 1 cup
  • Rice - 2 tbsp
  • Water - 2 cup
  • Green Chili - 3 small chopped
  • Cumin Seeds - 1 tsp
  • Ginger - 2 inch
For the allam chutney
  • oil - 2 tbsp
  • Mustard Seeds - 1 tsp
  • Curry Leaves - 1 sprig
  • Onion - 2 small diced
  • Ginger - 3-4 inch
  • Puffed Chana Dal - 4 tbsp
  • salt - to taste
  • Tomato - 2 small chopped
  • Tamarind - 2 balls
  • Jaggery - 2-3 tbsp
  • Water - 1/4 cup
  • Kashmiri Red Chili Powder - 2-3 tbsp
For the Pesarattu filling
  • Mixed Vegetables - 1 cup finely chopped, Onion, Carrot, Green Chilli and Coriander
  • salt - to season batter
  • oil - to cook Pesarattu
RECIPE STEPS:
For the batter
  1. Soak the whole moong dal and rice in water for 5 hours. After 5 hours the whole moong dal and rice will double in volume and become soft.
    Soak the whole moong dal and rice in water for 5 hours. After 5 hours the whole moong dal and rice will double in volume and become soft.
  2. Once done drain the water and in a mixer jar add the dal along with green chili, cumin seeds and ginger, add little water same water that we soaked the dal in
    Once done drain the water and in a mixer jar add the dal along with green chili, cumin seeds and ginger, add little water same water that we soaked the dal in
  3. Blend everything to a smooth paste, use water as required. We should get a smooth, thick and slightly grainy batter.
    Blend everything to a smooth paste, use water as required. We should get a smooth, thick and slightly grainy batter.
  4. Once done remove the batter in a large mixing bowl, set aside.
    Once done remove the batter in a large mixing bowl, set aside.
For the allam chutney
  1. In a pan pour oil, add mustard seeds and allow it to crackle.
    In a pan pour oil, add mustard seeds and allow it to crackle.
  2. Add curry leaves, onions, ginger, puffed chana dal and salt as per taste. Give it a good mix and roast everything for 1 minute.
    Add curry leaves, onions, ginger, puffed chana dal and salt as per taste. Give it a good mix and roast everything for 1 minute.
  3. Now add the tomatoes, tamarind balls, jaggery and pour water. Cover the pan and cook for 5 minute.
    Now add the tomatoes, tamarind balls, jaggery and pour water. Cover the pan and cook for 5 minute.
  4. After 5 minutes lower the flame and cook for 1 minute, also add the Kashmiri red chili powder, stir everything and turn off the flame.
    After 5 minutes lower the flame and cook for 1 minute, also add the Kashmiri red chili powder, stir everything and turn off the flame.
  5. Cool the chutney mixture and the blend the chutney in a mixer jar, until smooth chutney like consistency.
    Cool the chutney mixture and the blend the chutney in a mixer jar, until smooth chutney like consistency.
For the filling
  1. In a mixing bowl combine onion, carrots, green chili and coriander, give it a good mix and the filling is ready. Also add little salt to the batter, and keep it ready.
    In a mixing bowl combine onion, carrots, green chili and coriander, give it a good mix and the filling is ready. Also add little salt to the batter, and keep it ready.
For making the Pesarattu
  1. Preheat dosa tava, wipe the tava with a damp cloth, add some water and then wipe the tava again with the same cloth.
    Preheat dosa tava, wipe the tava with a damp cloth, add some water and then wipe the tava again with the same cloth.
  2. Spread a ladle full of the batter in the hot tava, and then spread it evenly. Cook the pesarattu until it’s dried and crispy at the bottom.
    Spread a ladle full of the batter in the hot tava, and then spread it evenly. Cook the pesarattu until it’s dried and crispy at the bottom.
  3. Once you see a dry top, add the filling as required, drizzle oil and then cook over medium flame, until you see spots.
    Once you see a dry top, add the filling as required, drizzle oil and then cook over medium flame, until you see spots.
  4. Using a flat spoon or a turner, start folding the dosa into a roll. Once done remove and your Pesarattu Dosa is ready.
    Using a flat spoon or a turner, start folding the dosa into a roll. Once done remove and your Pesarattu Dosa is ready.
Serve
  1. Serve the hot Pesarattu Dosa with korma, allam chutney and coconut chutney or peanut chutney.
    Serve the hot Pesarattu Dosa with korma, allam chutney and coconut chutney or peanut chutney.
RECIPE NOTES :

Notes: Rice gives a crispy texture to the batter. Please blend the chutney when all the ingredients have cooled down completely. Tips: Wiping the dosa tava with wet cloth. The reason for this step is, if the tava is too hot then the pesarattu will not stick to the tava, and your dosa will not be crispy.

Corn Samosa – Hyderabadi Irani Crispy Snack Recipe – CookingShooking Hot Chocolate Recipe – 3 Ways Easy & Best Milkshake – CookingShooking