Spicy Moong Sprouts Dosa

11 Jan

pesarattu_chilliginger
Molakettina Pesala tho Pesarattu.

Moong dosa / Pesarattu is quite popular in South India. Here, whole moong is used and it is made into sprouts. The sprouts are then ground into fine paste adding enough water. This sprouts batter is used to make the dosa. For spice, green chiles and ginger paste is layered on each dosa.
Makes: around 3 Spicy Moong Sprouts Dosa.

Ingredients:

Whole Moong / Green Gram 1 Cup
Ginger 1 inch Piece
Cumin Seeds 1 tsp
Green Chiles 2
Salt to taste
Oil 1 tbsp

Method of preparation:

Peel and roughly chop the ginger.
Remove stems, wash and roughly chop the green chiles.
Grind ginger and green chiles using a spice blender.
Soak whole moong in water for 4 – 6 hours and prepare the sprouts.
Wash and strain the moong sprouts and grind it into smooth paste with sufficient water.
Thin out the mixture if required with water to make a thick pourable batter and stir in sufficient salt.

Heat a flat pan on medium high heat, apply a tsp of oil to the pan with back of a spoon.
When pan is hot, pour a ladle full of moong batter and spread it with back of the ladle into thick dosa.
Immediately, layer with a big pinch of cumin seeds and preferred amount of ginger green chile paste.

When bottom and edges of the moong dosa start to turn golden brown, carefully turn the dosa on other side.
Reduce the heat a little and cook this side for a minute or two before removing from heat.
Repeat the same with remaining moong dosa batter.
Serve spicy whole moong dosa with dalia chutney or chutney of your choice.
Notes: Make sure to cook the dosa well.

Suggestions: Grinding sprouts into batter is a healthy way but the dosa doesn’t turn out as crisp as others, so make sure not to thin out the batter as much else the dosa breaks.
Variations: You can also add a combination of onion, cumin and cilantro as a topping. Also check out the traditional moong dal dosa.
Other Names: Ulli Pesarattu (Moong dosa with lots of onion), Allam Pesarattu (Green gram dosa with lots of minced ginger), Pesarattu Upma, Saada Pesarattu / Plain Pesarattu( Pesarattu topped with just cumin seeds), MLA Pesarattu (Pesarattu with huge diameter), Spicy Moong Sprouts Dosa.

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5 Responses to “Spicy Moong Sprouts Dosa”

  1. pierre January 12, 2010 at 9:12 am #

    hello
    I am not very familiar with indian cuisine but with what do you eat these ?
    I am curious to learn !!
    your photos are great !
    thanks for the answer
    Pierre a french foodie in Paris

  2. Ravindra Kamath January 12, 2010 at 8:45 pm #

    Hi
    it sounds good. should have a try in making it ,it is simple to make

  3. Padmini Rao January 21, 2010 at 6:49 pm #

    Really tasty.Variants are also nice.Moong is a healthy food specially for the Diabetic. It can reduce sugar level in blood.This was suggested in Z TV.

  4. meena wani February 12, 2010 at 3:06 pm #

    if you add 2 to 3 tbsp soaked rice paste to this batter then it will be crispy. If you put the sprouts of moth beans along with it it also taste batter and generally moth (math) is not eaten very regularly you also will have nutrients.

  5. jayalal rohana March 20, 2012 at 9:54 pm #

    Hello i am SRT LANKAN. I love INDIAN foods very much.
    and i tried your resipe.Its good for my helth. And taist.

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