1 cup whole moong dal soaked overnight (I used sprouted moong for this recipe)
1 tbsp ginger pieces
3 red chillies
Salt to taste
1 small onion chopped
1. You can use the soaked moong as is or can sprout it and use. Here is the post on how to make moong sprouts.
Moong sprouts ready.
Take the moong sprouts or soaked moong dal, red chillies and ginger in a blender.
Add water and blend to a coarse consistency like that of a dosa batter. There is no need to ferment and you can use the batter right away.
Heat a griddle. Pour a ladle of batter and spread with the back of the ladle to form a circle.
Pour a tsp of oil around the edges.
After few minutes flip the dosai. (It took roughly 3 minutes for me to flip.)
When the other side gets cooked the dosai is done. Again this took roughly 3 minutes.
I have flipped it over again to show the other side.
That is it. Tasty and healthy pesarattu ready. We had it with ginger chutney which is coming soon .
Sending to Priya’s CWS-Moong Seeds Event.