Green Gram Dosa Without Rice | Pesarattu – Kotians Passion
Green Gram Dosa Without Rice | Pesarattu with a detailed photo and video recipe. It is an easy, healthy and very popular breakfast delicacy from Andhra cuisine. This green gram dosa is popularly known as ‘pesarattu’ in Telugu. It is derived from two words ‘pesara’ and ‘attu’ – ‘pesara’ means moong dal or green gram and ‘attu’ means dosa.
dosa recipes are an integral part of any south Indian family and so it is in my family too. while dosa is a common term for any crepe-like bread, but there are several varieties that vary to each region. pesarattu dosa ( green gram dosa ) is one such famous dosa from Telugu cuisine but has spread all over south India. Green gram dosa is protein-rich and vegan as well. There is no need of fermenting the batter. You can use the batter straightaway after grinding.
Here I have added chana dal and it is dal along with moong dal then grounded together. Chana dal helps to give a nice texture to green gram dosa. However, rice grains can be added too.
finally, I request you to check my, dosa recipe collections with this post of Green Gram Dosa Without Rice. it mainly includes my other detailed dosa recipes like palak dosa, quinoa dosa, chickpea dosa, tajank neer dosa, further to these I would also like to highlight my other related recipe categories like,
Recipe card for Green Gram Dosa Without Rice:
Green Gram Dosa Without Rice | Pesarattu
- 1 cup green gram/moong dal
- ½ cup spilt chickpea dal/chana dal
- 2 tbsp black gram dal/urud dal
- ¼ tsp methi(fenugreek seeds)
- 1 inch ginger
- 3 green chilli
- ¼ tsp cumin seeds
- ¼ tsp asafoetida (hing)
- salt to taste
- oil for cooking
- firstly, pick and rinse the 1 cup green gram, ½ cup chana dal, 2 tbsp urad dal, ¼ tsp of methi seeds.
- then soak the all above ingredients for 4 to 6 hours or overnight in enough water.
- drain all soaked lentils and transfer to mixi jar. and add 1 inch ginger, 3 green chilli, ¼ tsp cumin seeds, ¼ tsp hing and salt to taste.
- add water and grind into smooth batter.
- remove the batter to a bowl.
- adjust the consistency by adding little water. the batter should be similar to a regular dosa batter.
- heat griddle or flat pan, spread a little oil or ghee.
- with a ladle, pour the pesarattu batter on the griddle and spread the batter into a round shape.
- cover and cook on medium flame.
- flip and cook both sides a couple of times till crisp and browned.
- serve the moong dal dosa or pesarattu hot with upma and coconut chutney.
- pesarattu recipe can also be made with split green gram or sprouted moong.
- traditionally rice or rice flour was not used to make pesaraattu. you can add rice or rice flour to get a crisp texture.
- adding jeera or cumin while grinding will give extra flavour to the dosa and also help for digestion.
- consistency of the batter is the key to make awesome pesarattu. it has to be thick yet of spreading consistency.
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