Moong Dosa | Green Gram Dosa

Green gram dosa or green moong dosa, also known as pesarattu in Andhra cuisine is a healthy breakfast recipe. This crispy moong dal dosa is a healthy dosa recipe. Just soak the moong dal and rice and then grind it by adding some more ingredients like ginger, cumin seeds, onion, etc. This is a no ferment dosa and hence this saves us lot of time.

So, what is pesarattu? Pesarattu is a thin crispy dosa or Indian crepe made with moong or green gram and other ingredients like ginger, cumin seeds, chillies, and onion. You can serve this protein packed dosa for a healthy breakfast with pudina chutney. People also serve this dosa with upma and call it upma pesarattu. Some people love to have this dosa with chutney and chopped onion. It can be packed in the snack box too. You can reduce the spice level by reducing the green chilies if you are making it for kids.

The health benefits of moong are plenty. They are rich in protein, helps lower cholesterol, contains loads of vitamins and minerals, and also helps in weight loss. Moong dal is easily digestible and hence anyone can eat it including small kids. This moong dosa is perfect to have while you are on a weight loss diet.

Also try other dosa varieties and breakfast options like:

• Egg dosa
• Mango dosa
• Barnyard millet dosa
• Dill leaves dosa
• Wheat pancake (bhakri)
• Banana oats pancake
• Semolina onion flat bread
• Lauki thepla

Let us see the ingredients that go in making this green gram dosa:

• Green gram: Whole green gram or moong is used in making this healthy breakfast dosa.
• Rice: Use dosa rice in this recipe. If dosa rice is not available, you can use any type of rice.
• Spices: Cumin seeds is the spice used in this green dosa recipe.
• Ginger: Little amount of ginger is added for taste and flavour.
• Chillies: Green chillies are added for heat and taste. It can be altered as per taste.
• Onion: Onion is also added while making the pesarattu dosa batter.
• Oil: Oil is used for frying the green moong dosa.

Steps to make green moong pesarattu dosa:

• Wash and soak the moong and rice in water for 6 hours, preferably overnight. It is better to soak the moong dal and rice separately.
• After 6 hours, drain the water from the soaked green gram and rice. While draining the moong dal, rub it with fingers and discard some of the moong skin. If the moong skin remains then do not worry. It can be added to make the dosa.
• Grind the soaked moong, soaked rice along with green chilies, chopped onion, cumin seeds and ginger. Add 1/4 cup water if needed while grinding. The dosa batter should be coarse. Add salt to taste and mix well.
• Heat a non-stick tava and pour a ladle full of batter on the tava.
• Spread the batter on the tava in a circular way. After 5 minutes when the top of the dosa starts drying, spread 1 teaspoon oil on it and on the sides of the dosa.
• When the lower side of the dosa turns golden brown (this can be checked by slightly lifting the dosa on one side and checking), flip the dosa and let it cook for another 2-3 minutes.

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5 from 1 vote

Green Gram Dosa / Moong Dosa

Green gram dosa or green moong dosa, also known as pesarattu in Andhra cuisine is a healthy breakfast recipe. This crispy moong dal dosa is a healthy dosa recipe. Just soak the moong dal and rice and then grind it by adding some more ingredients like ginger, cumin seeds, onion, etc. This is a no ferment dosa and hence this saves us lot of time.

Prep Time25 mins

Cook Time20 mins

Course: Breakfast, Main Course, Main Dish, snacks

Cuisine: Indian, South Indian

Servings: 8 Dosa

Author: Raksha Kamat

Ingredients

• 1 cup moong dal/whole green gram
• ½ cup rice
• 1 teaspoon cumin seeds
• 2 green chilies
• 1 medium sized onion chopped
• ½ inch ginger cube
• Oil for frying
• To taste salt

Instructions

• Wash and soak the moong and rice in water for 6 hours, preferably overnight. It is better to soak the moong dal and rice separately.
• After 6 hours, drain the water from the soaked green gram and rice. While draining the moong dal, rub it with fingers and discard some of the moong skin. If the moong skin remains then do not worry. It can be added to make the dosa.
• Grind the soaked moong, soaked rice along with green chilies, chopped onion, cumin seeds and ginger. Add 1/4 cup water if needed while grinding. The dosa batter should be coarse. Add salt to taste and mix well.
• Heat a non-stick tava and pour a ladle full of batter on the tava.
• Spread the batter on the tava in a circular way. After 5 minutes when the top of the dosa starts drying, spread 1 teaspoon oil on it and on the sides of the dosa.
• When the lower side of the dosa turns golden brown (this can be checked by slightly lifting the dosa on one side and checking), flip the dosa and let it cook for another 2-3 minutes.

Notes

Serve the dosa with pudina chutney.
You can also serve the dosa with some chopped onion.

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Note: The post was originally published on 28th Feb 2016 and is re-published