Pesaruttu, a healthy and tasty dosa made from the green moong dal. I got introduced to this healthy dosa through blogging world around 7 years back and ever since I have been making this dosa regularly for our breakfast/dinner.
It's such a easy recipe to make and just like adai dosai, there is no need to ferment the batter for this recipe and still it tastes so good. If you're looking for some healthy alternative dosai from the regular one, give it a try on this one, i'm sure that you won't get disappointed.
Procedure
Notes:
Heat oil in the pan ,first fry red chili and garlic pods and keep it aside .
PS:It's an old post, recently i have updated the pictures for pesaruttu and included the step by step pic for pesaruttu.
Pesaruttu | Green Moong Dal Dosa
Preparation Time : 6 hrs | Cooking Time : 20 mins | Serves : 4
Recipe Category: Breakfast | Recipe Cuisine: Indian
Recipe Category: Breakfast | Recipe Cuisine: Indian
Ingredients
Green Moong Dal - 1 cup
Idly Rice - 1/4 cup
Green Chili - 2
Asafoetida powder - 1/4 tsp
Asafoetida powder - 1/4 tsp
Ginger - 1/2 inch piece
Salt- to taste
Soak Moong dal & rice for atleast 6 hrs. Discard the soaked water and add them into mixie jar along with green chili and ginger.
Add needed water and grind them into smooth batter. Transfer into the bowl and add enough salt.
Next add the asafoetida powder and mix it well. The batter should be in pouring consistency. Heat the dosa tava and pour the batter in the center and spread it evenly like regular dosa.
Drizzle oil on the top and the side and cook for a min and then flip it and cook it on other side for 30 secs and remove it from the tava.
Tasty Pesaruttu is ready to serve. Serve it with your favorite chutney. Here i have served it with peanut chutney.
Related: Chutney varieties for dosa and idli
- No need to ferment the batter, you can make this dosa once the batter is ready.
- For extra flavor, you can add 1/2 tsp of cumin seed while grinding.
- Usually i add water to the dal and rice and keep it in the refrigerator for overnight and make the batter in the morning for pesaruttu.
- Long hours soaking helps to grind the dal easily.
- Adjust the amount of chilies as per your liking.
Onion Chutney
Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2
Recipe Category: Chutney | Recipe Cuisine: Indian
Recipe Category: Chutney | Recipe Cuisine: Indian
Ingredients
Onion - 1
Tomato - 1
Red chili - 4 nos
Garlic pods - 2 nos
Curry leaves - 3-4 leaves
Coriander leaves - 2 strand
Gingelly Oil /Sesame Oil - 2 tbsp
Salt 
Procedure
Chop the onion and tomato roughly into pieces.
Heat oil in the pan ,first fry red chili and garlic pods and keep it aside .
In the same pan,add onion and tomato and saute it until it cooks(make sure that onions are cooked,otherwise the chutney will be bitter).
Finally add curry and coriander leaves,saute it for 2 mins and then switch off the flame . Allow to cool completely.
Grind this along with red chili,garlic and salt in a mixer.
Now Onion/Vengaya chutney is ready. For restaurant style chutney refer here
Nice
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