(1 cup = 250 ml)
For the Pesarattu batter:
G Green Moong Beans - 2 cups G Green Chilly (chopped) - 1 no. G Ginger (chopped) - ½ inch G Asafoetida (optional) - 1 pinch G Coriander Leaves (optional) (chopped) - ¼ cup G Rice Flour - 3- 4 tbsp
Toppings and Other Ingredients:
G Onion (finely chopped) - 1 medium sized G Green Chilly (optional) (finely chopped) - 1 no. G Coriander Leaves (chopped) G Oil or Ghee G Salt to taste
Pick and rinse the moong beans, then soak the moong beans overnight in enough water. Drain and add the moong beans along with ginger, green chillies, asafoetida, coriander leaves and salt in a grinder jar. Add some water and grind into a smooth batter. Remove the batter in a bowl or pan; stir in the rice flour and mix well. The consistency should be similar to a dosa batter. Pour the dosa batter with a ladle on a griddle and use the same spoon for spreading the moong dal dosa batter into a round shape. Pour some oil on the sides and in the centre of the dosa. Sprinkle the finely chopped onion, green chillies and coriander leaves. Press these with the spatula, so that they get stuck to the batter. 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.