Easiest Way to Cook Yummy Green Moong ka Dosa with Urad Dal chutney

Dora Ferguson

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Easiest Way to Cook Yummy Green Moong ka Dosa with Urad Dal chutney Delicious, fresh and tasty.

Green Moong ka Dosa with Urad Dal chutney. Grind soaked dals with green chillies and ginger. Add carrot, onion and chopped coriander (or) any veggies of your choice. Heat dosa pan and take one ladle of batter to make dosa.

Pesarattu Dosa or green moong dal dosa is one of the popular Andhra breakfast recipe.

Although this is considered a type of Dosa, Pessarattu is made using soaked Pesalu( Green Moong dal) where as Plain Dosa is made from soaked urad dal.

You can also add some curry patta leaves while blending the chutney.

You can have Green Moong ka Dosa with Urad Dal chutney using 16 ingredients and 9 steps. Here is how you cook that.

Ingredients of Green Moong ka Dosa with Urad Dal chutney

It’s 1 cup of Whole Moong (sabut moong dal).
Prepare 1 cup of Rice (short grained).
You need 2 tablespoons of finely chopped Coriander Leaves.
It’s 1 inch of long piece of Ginger.
It’s 1 tbsp of poha.
You need 1-2 of Green Chillies.
Prepare 2 of medium Onions, finely chopped.
You need 3 tablespoons of finely chopped Coriander Leaves.
Prepare As needed of Oil, for shallow frying.
Prepare to taste of Salt.
You need of Urad Dal chutney–.
Prepare 2tbsp of Urad dal.
Prepare 5-6 of Red chilli.
You need 1 small piece of Jaggery/gur.
You need to taste of Salt.
Prepare 1 tbsp of Oil.

Some people add chana dal along with urad dal for tempering.

It goes well with the chutney too.

You can serve this chutney with idli, dosa, paniyaram, uttapam, vada etc.

It also goes well with besan ka chila or moong dal chila.

Green Moong ka Dosa with Urad Dal chutney step by step

Method for dosa–Wash whole moong dal and rice in running water and soak them in sufficient water for around 4-6 hours..
Drain excess water from soaked whole moong and rice. Transfer them in to mixer grinder jar and add green chilli, ginger, garlic and soaked poha (for extra crispness) and salt..
Grind all ingredients together in a grinder or blender until semi-thick and little coarse texture (like dosa batter). Add water as needed while grinding to get the desired texture..
Make sure that batter is not very thin. Transfer it to a bowl. Heat a non-stick tava or iron dosa tawa over medium flame..
Further pour a ladleful of the batter on a hot tawa. spread it in a circular motion thin circle. Sprinkle finely chopped onion and coriander leaves and some oil over it and gently press them using spatula. Also sprinkle some oil on side of the dosa..
If the dosa is not cooked from top, flip and cook both sides of dosa. Slowly remove the dosa from ends. and fold to triangle or shape of your choice..
Finally, serve hot dosa or pessarattu with urad dal chutney or coconut chutney..
Note–Add 1-teaspoon cumin seeds with other ingredients while grinding (in step-2) for variation. This adds nice aroma to it. Use cooked onion (sautéed) instead of raw onion if desired..
Urad Dal chutney method–In a pan heat oil. Fry urad dal and red chilli, finely grind all the above ingredients. pour the remaining oil (in which we fried the dal) on top of the chutney and mix well..

This dosa can be enjoyed with any chutney such as COCONUT CHANA DAL CHUTNEY, COCONUT CURRY LEAVES CHUTNEY, PEANUT COCONUT CHUTNEY or even the plain green coriander mint chutney- whatever you like.

Just in case, you do not have the sprouted moong, you can even make it with chilka moong dal (split green moong).

Though I have not added chopped onion, green chilly to the batter, you can surely include them to make Moong Dal ka Dosa more crunchier and yummy, fellas and trust me, it is sure to pep up the taste of this desi pancake.

Step by Step Recipe firstly, soak the moong dal well, else it will be difficult to grind. also, the dosa can be prepared more healthy by preparing batter from moong sprouts. additionally, grind green chili and ginger along with moong dal while preparing batter. finally, moong dal dosa / pessarattu taste great when served hot and crisp.

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