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3 Pesarutt Dosa-SI
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Pesarutt Dosa (Whole Green Moong Dahl)

This recipe provides the steps to make unique, healthy, yummy dosas.

Course Main Course, Side Dish
Cuisine Indian
Diet Diabetic, Vegan, Vegetarian
Keyword Mung Dahl
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 1 cup Whole Green Mung Dahl
  • 1 small Onion
  • 1 Green chilli
  • 1 cup Rice Flour
  • 1 tsp Salt
  • 1 tsp Hing
  • 1 small Fresh Ginger Piece trimmed
  • ½ cup Oil Avocado, Olive, Canola, Other

Instructions

Prepare Mung Dahl Batter Mixture

  1. Drain thoroughly, the soaked whole green mung dahl, in a colander.

  2. Place the soaked whole green mung dahl, green chilli, hing, ginger, 1 teaspoon salt and 1 tablespoon water in a large blender.
  3. On low speed, pulse 1 or twice and get a feel for how the beans are grinding. These soaked mung beans grind very easily. If really necessary, if it is difficult to grind, add 1 more tablespoon water.

  4. Grind the mung dahl until the batter is smooth. Transfer the contents to a medium sized bowl with room to add more ingredients.

  5. Add 1/2 cup of rice flour to the batter. Also add 1/8 cup of water. If the mixture is too thick, add 1/8 cup more water. Mix thoroughly. The batter should be pourable, like Dosa or Pancake batter, but not runny.

  6. Add the very finely chopped/diced onion to the batter. Mix thoroughly.
  7. Also add the very finely chopped cilantro to the batter. Mix thoroughly. After adding the onion and cilantro, if the batter is too thick and clumpy, add 1/8 cup water and mix well.
  8. Taste a little of the batter for salt. If you like, add a little more salt. Mix well.

Prepare the Dosas

  1. Take a couple of paper towels, fold them together into a small square and wet it slightly.

  2. Place the non-stick frypan on medium heat.

  3. When the pan is slightly hot, place a teaspoon of oil in the center. Using the spatula, spread the oil around.
  4. The very first dosa is like a test, to get a feel for how the dosa will turn up.
  5. So, the very first time, using the rounded spoon or ladle, pour just one spoonful of batter in the centre. Immediately, using the same rounded spoon or ladle, from the center, spread the batter around lightly in clockwise circles, until it looks like a small crepe or dosa. Don't worry if it is not a perfect circle. It may not be, because the batter contains chopped onions and cilantro.
  6. Add a teaspoon of oil, all around the pesarutt dosa. Sprinkle a few drops here and there on top of the pesarutt too.
  7. Let it cook for about 30 seconds. When the dosa appears dry at the top surface, or you see the edges turning golden brown, using the non-stick spatula, gently lift up the edges little by little until the dosa is loosened at the edges.
  8. Then place the spatula gradually under the dosa and flip it completely, so that the other side will get cooked. Let it cook for 30 seconds.
  9. Flip the dosa 2 more times, until it looks crisp and cooked. Remove it and place it on a plate or platter.
  10. If the dosa is difficult to lift up, or clings to the pan, or gets mushy while trying to lift it up, add 1/4 cup more of the rice flour to the batter, a little water too and mix thoroughly.
  11. Lower the heat to the lowest heat setting. Using the wet paper towel square, gently and lightly wipe off the top of the pan. Be careful not to burn your fingers.
  12. Add a teaspoon of oil in the center and spread it around with the spatula.

  13. Place two full ladles of batter in the center. Immediately, using the same rounded spoon or ladle, spread the batter around from the center in clockwise circles, all around, until it looks like a crepe. Don't worry if it is not a perfect circle. It may not be, because the batter contains chopped onions and cilantro.

  14. Add a teaspoon of oil, all around the pesarutt dosa. Sprinkle a few drops here and there on top of the pesarutt also. If there are tiny little holes, you can add a few drops of oil in them too.
  15. Increase the heat to medium. Let it cook for about 30 seconds. When the dosa appears dry at the top surface, and/or you see the edges turning golden brown, using the non-stick spatula, gently lift up the edges little by little until the dosa is loosened at the edges.

  16. Then place the spatula gradually under the dosa and flip it completely, so that the other side will get cooked.

  17. Flip the dosa 1 more time, until it looks crisp and cooked.

  18. Flip again one last time, until it looks crisp and cooked.

    Pesarutt Dosa (Whole Green Moong Dahl)
  19. Fold the dosa once and serve hot immediately. Or place it on a platter or container to serve later.

  20. Repeat Steps 22 to 30 and prepare as many pesarutt dosas as you like. The dosas will be crisp, and will taste best if served immediately. But you can prepare a few and serve them together, and they will still taste good.

  21. You can either finish all the batter, or you can refrigerate the remaining batter. When you want to use the refrigerated batter, thaw it to room temperature, before making the dosas.

  22. Serve the dosas hot with a side dish of Sambar, Chutney or Jam.

    Pesarutt Dosa (Whole Green Moong Dahl)
  23. If you are not Vegan, you can use Plain Yoghurt as a side dish too.