Pesarettu / green moong bean dosa
Equipment
- blender
- flat frying pan
- thin spatula
Ingredients
- 2 cups whole moong beans
- 1 green chilli (adjust to spice level)
- 3-4 tbsp Rice flour
- 1 inch ginger
- 1 tbsp cumin seeds
- 1-2 cups water (adjust to consistency)
- 1 tsp salt (to taste)
- As required cooking oil
- 1 small bunch coriander leaves with stalk read notes
- 1 cup Spinach read notes
Instructions
- First wash and soak the moong beans for about 6-8 hours or over night
- To make the pesarettu batter, add the soaked moong beans, green chillies, ginger, salt, cumin seeds, spinach and coriander leaves with stalks to a blender jar. Add little water at a time and grind it to a smooth paste.
- Transfer the ground batter, to a large bowl, add the rice flour and mix them well.
- Check if the batter has a smooth pouring consistency. If not add more water to achieve it.
- Take an iron griddle or a non stick pan, heat it to medium to low, and brush some oil on it.
- Once the pan is hot, add a ladle of the batter and spread it around like a crepe. Drizzle some oil on the sides and wait for it to get cooked on one side. This will take about 30 seconds.
- Now carefully use a spatula to turn the pesarettu over and cook the other side. Cook for about 30 seconds on the other side on medium flame.
- Fold the peserettu in half and transfer to a serving dish.
Notes
- If you can’t find rice flour you may add 3-4 tbsp of uncooked rice to moong beans and soak and grind them together.
- If you prefer crispy peserettu, you can add more rice flour to it.
- This batter stores well for up to 3 days in the refrigerator.
- Adding coriander and spinach is optional as its not a part of the traditional recipe. I have added it here to increase the nutritional value of it and also for that brilliant green color.