Green Moong ka Dosa with Urad Dal chutney. Today i will be sharing one of the healthiest easy green gram. Pesarattu or pesara attu or pesara dosa( green moong bean dosa) is a crepe-like bread, originating from Andhra Pradesh, India and is It is super delicious and healthier than regular rice-dal dosas. Similar variations of this dosas are found in North Indian cuisine are known as moong daal ka cheela.
Made of par-boiled rice and moong dal, soaked, ground and It tastes different from regular dosas as it uses moong instead of urad and also has an equal.
Method : soak both dals overnight.
Grind with green chillies and ginger to a fine paste adding minimum water.
You can cook Green Moong ka Dosa with Urad Dal chutney using 16 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Green Moong ka Dosa with Urad Dal chutney
- Prepare 1 cup of Whole Moong (sabut moong dal).
- It's 1 cup of Rice (short grained).
- You need 2 tablespoons of finely chopped Coriander Leaves.
- Prepare 1 inch of long piece of Ginger.
- It's 1 tbsp of poha.
- You need 1-2 of Green Chillies.
- You need 2 of medium Onions, finely chopped.
- You need 3 tablespoons of finely chopped Coriander Leaves.
- It's As needed of Oil, for shallow frying.
- It's to taste of Salt.
- It's of Urad Dal chutney–.
- You need 2tbsp of Urad dal.
- You need 5-6 of Red chilli.
- It's 1 small piece of Jaggery/gur.
- It's to taste of Salt.
- Prepare 1 tbsp of Oil.
No need to ferment the batter which should be of thick consistency. Eat with butter,chutney or molaga pudi. Green moong dal is a vegan and gluten free lentil recipe from India. This light and simple dish is made using whole mung bean.
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..
With a slight difference in their stages of processing, their taste changes completely. Moong dal has a very high significance in Ayurveda. A wide variety of moong dal green options are available to you, such as drying process, processing type, and cultivation type. This Chutney is very simple and tasty. It goes very well with Idli, Dosa, Chapati.
