Recipe: Tasty Oats Pesarattu/ Oats spinach Green Moong Dal Dosa /

Recipe: Tasty Oats Pesarattu/ Oats spinach Green Moong Dal Dosa / Delicious, fresh and tasty.

Oats Pesarattu/ Oats spinach Green Moong Dal Dosa /. Pesarattu or Moong dal Dosa is a savory crepe made with whole mung beans (green gram lentils). A popular breakfast dish from Andhra, this batter does not require any fermentation. It is a healthy, tasty and whole some dish which is enjoyed with upma and allam chutney (ginger chutney).

Transfer the green gram batter to a big bowl and add the.

Heat a pan and add the oats.

Toast it till a nice aroma comes.

You can cook Oats Pesarattu/ Oats spinach Green Moong Dal Dosa / using 10 ingredients and 11 steps. Here is how you cook that.

Ingredients of Oats Pesarattu/ Oats spinach Green Moong Dal Dosa /

1. You need 1 cup of whole green moong dal.

2. You need 1/2 cup of oats.

3. It’s 1/2 cup of spinach purée.

4. It’s 1/2 cup of raw rice.

5. You need 1/4 teaspoon of fenugreek seeds.

6. You need 1 teaspoon of cumin seeds.

7. It’s 1 inch of piece of ginger.

8. Prepare 2 of green chillies.

9. Prepare 1 teaspoon of salt.

10. You need 3 tablespoon of Oil for roasting.

How to make The Oat and Green Moong Dal Pesarattu-Savory Lentil Crepe Recipe.

Blend the dal, rice, green chillies and ginger adding little water at a time to make a smooth thick batter.

Pesarattu is quite an essential breakfast dish in Andhra Pradesh.

Whole green moongdal are grounded as fine paste with enough water and spices and this greenish dal batter is used to make out dosa.

Oats Pesarattu/ Oats spinach Green Moong Dal Dosa / instructions

1. For the batter Soak the whole green moong dal, raw rice and fenugreek seeds for 6 hours or over night.

2. After soaking, drain the water and grind the mixture to a fine paste along with the oats, cumin seeds, ginger, green chillies, and salt..

3. Add spinach purée little at a time, while grinding instead of water, otherwise the batter will become too runny..

4. For making Pesarattu Heat a flat dosa griddle on medium flame.

5. Add 1/2 cup batter and swirl/rotate with the back of the ladle to spread the batter as thinly as possible and completely cover the griddle..

6. Drizzle a teaspoon of oil on the edges of the pesarattu..

7. Cover with a lid and cook for 20 seconds, until underside of the pesarattu dosa is golden brown..

8. Now carefully loosen the edges of the pesarattu dosa with a spatula..

9. Flip it and cook for another 1/2 a minute.

10. Remove pesarattu dosa from the griddle and repeat with remaining batter to make more such pesarattus..

11. Serve hot with sauce, green mint coriander chutney or coconut chutney.

Usually pesarattu is served with Sooji upma and this combination is called either as MLA pesarattu or Pesarattu Upma.

This healthy, nutritious dosa is served with ginger chutney or with dalia.

When Satish and I visited a dear friend's home a few years ago, one of the breakfast treats we indulged in was Adai, a protein rich crepe aka dosa that is a staple of the Tamilian vegetarian diet.

Its a slightly thicker version of the famous Andhra Pesarattu which is prepared with green moong dal, ginger and green chilies.

Pesarattu dosa can be made with whole moong beans or split yellow moong lentils.