Pesarattu | Green Mung Dosa
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In a mixie jar, add Soaked & drained Green Mung. I’ve used Mung Sprouts here
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Add 1/2 cup Rice Flour
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Half of an onion - Roughly Chopped - Optional
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A small piece of Ginger
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1 teaspoon Cumin Seeds
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Grind into a smooth paste
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Grind in batches if needed
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You can grind it into a slightly coarse paste too, but I like to grind it smooth
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Pour the batter into a bowl
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Add half a cup of water
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Mix well. Add more salt if required.
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It should be of pouring consistency. Let the batter rest for 10-15 minutes
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Heat a tawa, grease with oil wipe it off. Pour a ladleful of batter & spread into a circle
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Apply Oil the sides
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Let it cook on medium heat
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Within 30 seconds, you will start seeing brown spots like this
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With the help of a spatula, scrape the dosa off the pan. Flip & cook on the other side for 20 secs
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Serve Pesarattu with any Chutney of your choice
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