How to Make Perfect Green moong dosa pesarettu

Delicious, fresh and tasty.

Green moong dosa pesarettu. Pesarattu is one of the Healthy, Tasty and Kids Friendly recipe. I got this recipe from one of my dear friend. Thanks to her for sharing it.

Green moong dosa pesarettu

Highly rich in protein, this moong dal dosa would be the perfect breakfast any day. A couple of these dosas keeps you full and satisfied until noon. If you don't like onions, add some grated carrot or zucchini or beets and make it fun and colorful. You can have Green moong dosa pesarettu using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Green moong dosa pesarettu

  1. It's 1 cup of Green moong dal.
  2. You need 2 tbsp of Raw rice.
  3. You need 1 inch of Ginger.
  4. You need 1 cup of Chopped onion.
  5. It's 2 of Chopped green chillies.
  6. You need 2 tsp of Curry leaves.
  7. Prepare To taste of Salt.
  8. You need As needed of Water.

Pesarattu or Moong Dal Dosa with step by step photos. Pesarattu are crispy crepes made from ground whole mung lentils batter. Grind with all the ingredients to a smooth dosa like batter with some water. Pesarattu Recipe, Pesarattu Dosa, Green Moong Dal Dosa / Crepe Recipe made with moong dal and rice.

Green moong dosa pesarettu instructions

  1. Soak green mung dal and raw rice overnight..
  2. Add soaked mixture and ginger in a mixer jar and grind nicely like a dosa batter. Batter should be thick..
  3. Add all the other ingredients and make dosa in a dosa tawa..
  4. Apply oil and cook both the sides in a medium flame..
  5. Serve hot with coconut chutney..

For making Pesarattu: If the pesarattu dosa batter is very thick, thin it out by adding little water. We will need a pouring consistency for making pesarattu. Andhra pesarattu recipe, how to make pesarattu or green moong dal dosa Andhra-style. The Pesarattu is made with moong beans and due to the mung being rich in protein, it is healthy and has an effective fat burner. To make crisp, thin, and delicious pesarattu dosa, avoid over-soaking the moong/green gram.