Among the healthiest Indian breakfast recipes, Idli and Dosa top the list. The preparation requires minimal oil and minimal ingredients processing. Instant Dosa prepared with protein-rich green moong dal is even more healthy and easy to prepare compared with regular Dosa. The batter prepared by grinding the moong beans soaked in water with chili, ginger, and garlic doesn’t require any fermentation. This Andhra cuisine is generally served with ginger chutney. In just 20 minutes cook and serve this Pesarattu on the table and savor it till the last bite.
Steps for preparing fluffy Moongdal idli & dosa
In running water wash whole moong beans and for around 4-6 hours soak them in 1½ cups water.
From soaked whole moong beans drain excess water. Add green chili, ginger, garlic, rice flour, and salt transfer them into mixer grinder jar.
Like dosa batter, until semi-thick and little coarse texture, grind all ingredients together in a grinder or blender. While grinding to get the desired texture, add water (approx. 3/4 cup to 1 cup) as needed. Take care that batter is not very thin and transfer it to a bowl.
Over medium flame, heat a non-stick tava or iron dosa tawa. Sprinkle a few drops of water on its surface, to check whether tava is ready for making dosa or not. When tava is hot enough to cook dosa, the water sizzles right away. Pour ladle full batter in the center of tava and quickly spread it into a thin circle, after the water evaporates completely.
Using spatula press the sprinkled finely chopped onion 1-tablespoon and 1/2 tablespoon coriander leaves over it.
Around the edge, drizzle 1-teaspoon oil and cook for 1½ -2½ minutes or until the bottom surface turns light golden brown and crisp and the top surface looks cooked.
Slowly flip it over another side if the top surface looks raw, and cook for 30 seconds to a minute.
Hot pesarattu is now ready for serving, transfer it to a serving plate.
To make Pesarattu even more nutritious, use sprouted moong beans.
Additional tips for tastier Pesarattu
You can also use split green gram (moong dal) instead of whole green gram (moong). While grinding (in step-2) for variation, add 1-teaspoon cumin seeds with other ingredients. This adds a nice aroma to it. Instead of raw onion if desired use cooked onion (sautéed). You can make Moong Dal dosa as thin or thick as you prefer. Cover it with a lid after spreading it in step-6 to speed up the cooking, if you are making a thick dosa.