Whole moong dosa is popularly known as Pesarattu. It is a protein packed healthy, nutritious breakfast dish. Traditionally, raw rice is used along with moong to make Pesarattu. But I used oats instead. You can soak moong overnight or you can sprout them in next 48 hrs for more nutritious value.
Ingredients:
- 1 cup whole moong
- ½ cup rolled oats
- 2 green chilies
- 1 tbsp cumin seeds
- Salt
- Cilantro
- 1-inch ginger
Method:
- Wash and soak moong overnight
- If you want it to sprout, do the following steps:
- Next day, wash the soaked beans 2-3 times and drain
- Take a muslin cloth and add soaked beans to it
- Bring together all edges of a cloth
- Place it in a colander and cover with a plate
- After 24 hours, wash and drain the beans and repeat the process (in a cloth)
- In 48 hours, there will be enough sprouting
- Grind rolled oats to powder
- Grind soaked moong, green chili, cilantro, ginger pieces to thin batter
- Add powdered oats to the mixture
- Add salt and adjust the consistency by adding water if required
- Let the batter stand for 15 minutes
- To make dosa, heat a pan over medium heat
- Brush with about 1 teaspoon of oil
- Pour one ladle of batter into the center of the griddle
- Using the bottom of the ladle, quickly spread the batter outward in a circular motion
- Drizzle some oil over the top
- Cook dosa batter to brown on the bottom
- Flip the dose and cook on both sides
- With a spatula, carefully loosen the dosa from the griddle
Serve dosa with any chutney! Click here for Tomato Chutney
Back to Savi’s Kitchen!