Pesarattu (Moong Dosa)

• Coconut oil or sunflower oil

  for cooking

  15 ml

• Coriander leaves

  chopped (optional)

  10 g

• Curry leaves

  fresh

  10 g

• Green chilli

  slit

  100 g

• Green moong dal (whole, split)

  soaked 2 hours

  100 g

• Rice

  uncooked

  100 g

• Salt

  to_taste

  10 g

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Method

1. 1Rinse 100 g green moong dal (whole, split) under running water until water runs clear. Soak in 200 ml water for 2 hours.
2. 2Add soaked moong dal, 100 g fresh green chilies (slit), 10 g fresh curry leaves, and 100 ml water to a blender. Blend into a smooth, thick batter.
3. 3Transfer the batter to a bowl. Add 100 g rice (raw, uncooked), 100 ml water, and 10 g salt. Mix well with a spoon until smooth.
4. 4Let the batter rest for 15 minutes. Stir in 10 g fresh curry leaves and 10 g chopped fresh coriander (optional).
5. 5Heat a non-stick tawa or griddle over medium heat. Lightly grease with 10 ml oil (preferably coconut or sunflower oil).
6. 6Pour 1/4 cup of batter onto the hot tawa. Spread it quickly into a thin, round circle using the back of a spoon or a ladle.
7. 7Drizzle 5 ml oil around the edges of the dosa. Cook for 2–3 minutes until the edges begin to crisp and the base turns golden.
8. 8Flip the dosa carefully using a spatula. Cook the other side for 1–2 minutes until golden and crisp. Repeat with remaining batter.
9. 9Serve hot with coconut chutney or sambar. Enjoy immediately.