These are pancakes made from moong daal. It is a very popular snack from Andhra Pradesh,in the southern part of India where it is known as Paserattu.Traditionally people in Andhra eat it with Upma and chatni. There is no thumb rule as to how you want to eat it ........ I would say, eat it the way it flatters your taste buds :)
It makes a healthy breakfast and a great evening snack.
It makes a healthy breakfast and a great evening snack.
Preparation Time - 30 minutes
Serves - 3
Ingredients
Split Moong Daal - 1 Cup
Ginger - 1/2 inch
Garlic - 3 Cloves
Green Chilli - 3
Cilantro - 1 tbsp finely chopped
Cumin Seeds - 1 tsp
Salt to taste
Oil for cooking
Method of Preparation
1 Soak split moong daal for around 1 hour.
2 Add chopped ginger, garlic and green chillis to the moong daal and wet grind it to make a batter.
3 Add salt,cumin seeds and chopped Cilantro leaves to the batter and mix well.
4 Heat a flat pan on medium heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a big ladle full of the batter on to the pan in circular motion.
Make sure batter is thin enough that it spreads by itself into around 6 – 8 inch diameter dosa.
When bottom and edges of the moong dosa start to turn brown, carefully turn the dosa on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining moong dosa batter.
Serving Tips
Serve hot with any chatni. You can also eat it the traditional way with upma or even with masala aloo.
Notes
The Pan should be properly hot. Preferably use a non stick one. Spread a thin layer of oil on the pan before pouring the dosa batter. Make sure that the dosa batter is of the right consistency. It should not be too thick, else it will be difficult in spreading it in circular motion.
You can also prepare the batter for the dosa and refrigerate it for few days.
Variations
Chop onions finely to make a dosa filling.
Other Names
Split Moong Daal - Split Green Grams,Cilantro - Corriander Leaves/Dhaniya Patta
Ingredients
Split Moong Daal - 1 Cup
Ginger - 1/2 inch
Garlic - 3 Cloves
Green Chilli - 3
Cilantro - 1 tbsp finely chopped
Cumin Seeds - 1 tsp
Salt to taste
Oil for cooking
Method of Preparation
1 Soak split moong daal for around 1 hour.
2 Add chopped ginger, garlic and green chillis to the moong daal and wet grind it to make a batter.
3 Add salt,cumin seeds and chopped Cilantro leaves to the batter and mix well.
4 Heat a flat pan on medium heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a big ladle full of the batter on to the pan in circular motion.
Make sure batter is thin enough that it spreads by itself into around 6 – 8 inch diameter dosa.
When bottom and edges of the moong dosa start to turn brown, carefully turn the dosa on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining moong dosa batter.
Serving Tips
Serve hot with any chatni. You can also eat it the traditional way with upma or even with masala aloo.
Notes
The Pan should be properly hot. Preferably use a non stick one. Spread a thin layer of oil on the pan before pouring the dosa batter. Make sure that the dosa batter is of the right consistency. It should not be too thick, else it will be difficult in spreading it in circular motion.
You can also prepare the batter for the dosa and refrigerate it for few days.
Variations
Chop onions finely to make a dosa filling.
Other Names
Split Moong Daal - Split Green Grams,Cilantro - Corriander Leaves/Dhaniya Patta
