Pour ½ to ¾ cup of batter on the tawa. Heat a tava and spread to your required thickness just like we make dosa,add oil. please enjoy making the food from here. Not sure how thotakura tastes in this. . I have been thinking of making pesarattu as well this weekend . Step1: In a blender/grinder combine soaked green moong along with rice (or poha), 2 green chilly, ginger, half of the fresh coriander and make a smooth paste using 1/4 cup of water (or as required).Make sure not to make it too watery, batter should be … They are really good and the you post it with picture that really helpful.. I have gone thougfh Nisha Madhulika. You are welcome. © 2012 - 2020 - Swasthi's Recipes. For a quick Recipe, you can use yellow moong. In restaurant and most households, they sprinkle the onions directly after spreading the batter. Just wash and soak the moong dal in slightly hot water for 1 hour. Pour a laddle full of pesarattu batter on it and spread it with the base of the laddle into a thin round layer like a pan cake and drizzle 1 tsp oil around the edges of Pesarattu. An overheated tawa yields brown pesarattu or keep the flame to medium high. I've always wondered about good ways to give him protein, and you just made it so easy and tasty! You have wonderful collection of recipes here! Add some rice flour to the batter and use up. Still did not get it right. But that alters the taste. pesarattu looks very rich and yummy! Sprinkle oil on the sides and cook on both sides.Your pesarattu dosai is ready to be served. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Fine vermicelli payasam recipe, fine vermicelli kheer ». The lesser soaking helps to get a crisp texture. See more ideas about pesarattu recipe, ginger chutney, ginger recipes. You are welcome. You should also not add water once you are done blending. #zaike - This is a very popular and traditional Andhra breakfast. Thank you. I am Raks anand, writer and photographer of this recipe website. I usually make this with split moong dal. You can also use a 250 ml cup. Add green gram and rice (optional) to a large bowl and rinse them well a few times. Love the pics..Beautiful green dosa with white coconut chutney.. i had these at my frnds place for the first time..that was really yummy..never tried making myself..its a really healthy breakfast to have..love the pics. Learn how to make Pesarattu dosa – popular Andhra Breakfast, Protein filled with whole green gram. My mom used to make this once a while, she larned from a magazine and we kids used o love it as it was totally different than our normal dosa. Yes Vaishnavi, I tried this adai. RAKSKITCHEN.NET Pesarattu recipe with ginger coconut chutney. so glad to know your kids loved them. Your step by step pics are very nice. Malathi Chandur book( first time I studied fifty years back). :DI should try your proportions the next time.Your pesarattu looks gorgeous, Raks! wow .. I love pesarattu, addig rice to it is something new I learnt here. 4 o 6 hours is the max. Please assist. I am a new commer in blogging world hope to make great friends here. Required fields are marked *. I have a twist to this that I’ll be posting today… , many Andraite makes with green moong… looks absolutely delicous ur pict, Wonderful color, such delicious-looking pictures I love this dish…. You didn’t get them because they got over soaked. I have been on your site since last october and I try out the recipes. Andhra pesarattu is a protein packed breakfast made with green gram & spices. Filed Under: BREAKFAST-DINNER, CHUTNEY, DOSA RECIPES, SIDE DISH FOR IDLI / DOSA, Does the batter need to sit for a while? Have a nice weekend:), looks very good..and nice pictures..very helpful…. , Hi Share. Pesarattu is a thin breakfast crepe made with green gram, ginger, cumin & chilies. Over soaked green gram makes soft dosas. I will make this! Spread it to a thin round layer with the base of the ladle. Oats Pesarattu recipe is a delicious and healthy take on the traditional Andhra Pesarattu recipe. Thanks keep posting, You are welcome Piyali. Appreciate the way you have detailed out the recipe and related suggestions…very helpful. Wash and soak 1 cup green gram in enough water for about 4 to 6 hours. Awesome recipe. Thank you very much. If it is too hot, reduce the flame or turn off the stove for a while and then make the next one. What I love about this recipe is that is goes great as a curry with rice, a snack between meals, or as an appetizer. Wipe off the excess oil. You are welcome Karuna, 2. But i couldnt get the milky white colour like yours.Mine is light yellowish..I have also tasted similar chutney in murugan idli shop..Is there anything to be added? Hope you like the recipes. They are so yummy; I keep popping them in my mouth as I’m cooking! Appreciate you both for trying to cook your own food. Read more.. Excellent green color on the dosa, Raks. But palak really goes well. Wow tempting attu. what a coincident. Do not over cook until it browns or discolors as the taste will alter. With the dal just soaked for 4 hours, you can even get a cone shaped pesarattu. Heat a tawa or non-stick griddle on a medium flame. thats so cool raji… send me the whole plate., Raji, this is really lovley recipe. The lesser soaking time, the crispier and thin they turn out. You are welcome. For authentic version, grind green gram with ginger, green chilli and jeera. Transfer to a plate and set aside. Do you know how long can pesarattu batter last in the fridge? Hi Neha, Read more Read less. Hope this helps. You can make pesarattu with sprouted whole green moong too. Jan 19, 2014 - Pesarattu is Andhra special,which you can find in many of the blogs,native from Andhra…Its made out of green moong and little rice and it should be thin by the original recipe…I think some make with yellow moong too,but I think pesarattu with whole green moon is healthier and has a good texture too!Ginger flavored chut… Watch Queue Queue Coz you do know these recipes from Andhra very well…, Hi Vidya Please help. Pls refrigerate the batter until I suggest you something. These reminded of our ammama’s pesarattu. Thanks for posting such a tasty and protein rich recipe. Grind all the ingredients under the 1st table into a smooth paste. Do visit my blog and write ur views. Topping: My mom always topped our pesarattus with golden fried onions. Pesarattu is a crepe that is made from lentils and rice. your pictures so wonderful. This is my fav Thanks for the comment. May 21, 2020 - Explore Gundu Srinivas's board "Pesarattu recipe" on Pinterest. and can’t resist to try this soon.. You are right, ginger chutney and pesarattu are perfectly made for each other , Looks so nice, Raj! Thank you so much for your dedication towards this blog. Tips for a perfect Pesarattu Recipe. Pesarattu is a healthy dosai made with whole green moong. May 10, 2019 - Pesarattu is a dosa which is made from green gram and rice batter. This delicious treat comprises soft moong dal dosa with upma filling and is served with tasty allam pachadi (ginger chutney), which adds a tinge of tangy delight to the preparation. Thanks a lot for the compliments. Blend the ingredients to a slightly coarse or smooth batter to suit your liking. https://www.yellowthyme.com/pesarattu-green-moong-dal-dosa-recipe The cup size is 240 ml. We all love pesarattu. Flip it and fry to and fro as desired. Thank u raks kitchen, Your email address will not be published. I can help you to fix it. Keep the batter out of the fridge about 30 to 45 mins before you make pesarattu. You can also make an instant version of these pesarattu by soaking skinned yellow moong dal just for 1 hour in slightly hot water. Hi Neetu, It keeps good till the third day. Thank you! Dec 29, 2017 - Pesarattu is Andhra special,which you can find in many of the blogs,native from Andhra…Its made out of green moong and little rice and it should be thin by the original recipe…I think some make with yellow moong too,but I think pesarattu with whole green moon is healthier and has a good texture too!Ginger flavored chut… You can find allam chutney recipe here. Hello… Healthy and tasty. On a low to medium heat let the pesarattu cook for a few minutes. Then mix in salt, hing, chopped onion, garlic and coriander leaves and mix well. This looks super yum! 4. Instead of adding rice, … just saw the details of the eventand was thinking to mail about u this.what a coincidence. Thank you !!!! Recipe of Pesarattu, Upma, Allam Pachadi, Pesarattu Dosa, locally famous as 'MLA Pesarattu', is the king of all breakfast items in Andhra Pradesh. Thanks for trying. I always avoid grinding jeera and ginger as I dont like that smell in this. Glad to know! This is very easy to make yet it is highly nutritious and this is the most popular.. I clicked pics too intending to post it, but could not since it didn’t taste all that great. Once the pan is hot enough, pour ½ to ¾ cup batter with a ladle in the center of the pan. Thanks for trying. If the batter is moist, it need to be cooked on the other side as well. If needed pour more water to bring the batter to a consistency. Pesarattu recipe. Thank you very very much. I don’t use rice most of the times. Truly speaking it looks awesome, i always enjoyed your photography and the details u give.cheers. Your email address will not be published. Alternative quantities provided in the recipe card are for 1x only, original recipe. Also runny batter makes brown pesarattu. Gorgeous pics. more water could be the problem. If using organic green gram you can soak for 8 hours, skip rice completely yet can make crispy pesarttu. Raji, have something for you here :http://vibaas-world.blogspot.com/2008/02/morkuzhambu-south-indian-kadhi.html, TBC,you know what,when the first time I made even I dint liked much the taste,I felt something raw,but afterwards,I tried adding more of asafetida and onions I mix up with the batter itself and made bit thicker….then I liked,the key is the ingredients like asafetida,onion and green chillies u have to add more,that all! Add water if the batter is too thick.Heat a dosa tawa, take a laddle full of batter and spread it thick like adai or like dosa. So simple! hey i love pesattu very much. Thank you so much. If using cast iron pan, drizzle few drops of oil and rub with a sliced onion. However you can refrigerate and use up to 2 days. use a well seasoned pan for best results. 7. * Percent Daily Values are based on a 2000 calorie diet. Just a word – I had forgotten the cumin initially and made one pesarattu before I realised and added it later. It does affect the texture. For best results follow my detailed step-by-step photo instructions and tips above the recipe card. Serve pesarattu hot with ginger pickle or upma. Consume the batter immediately. Sanjeevkapoor, Tumma Sanjay and once upon a time vantalu vaarpulu by late Smt. To make the next one, ensure the pan is not very hot. Usually it doesn’t need cooking on the other side if you make it thin. Smear a little oil around the edges, sprinkle a little onions mixture evenly over it and cook on a medium flame, till the pesarattu turns golden brown in colour. Looks delicious Raji. , Love this dosa..Looks perfect…Nice click , Raks.. looks lovely and golden. Hi Vino, I have a question, are you telugu? If you are using yellow moong, you can soak the lentils for 1 to 3 hours. I think my proportions were not right. Great recipe for Upma Pesarattu Dosa. They were very tasty and crispy. Nice raks.weekly once it will be our breakfast. I failed dismally. For pesarattu, moong dal should never be over soaked. My aim is to help you cook great Indian food with my time-tested recipes. It also cooks to golden color & crisp on the outside. This will be more on softer side, but definitely not sticky. I have tried almost all your recipes … Even I don’t know how to cook but your recipes have saved me. February 6, 2009 by Raks Anand 68 Comments /. H r u? But if you add some rice flour the next morning then will come out good. How is it made? The term “pesarattu” is a blend of 2 Telugu words – pesara & attu. I am living in Australia…. Hi Pooja For the most part, not many recipes are this versatile. If you want it to be crispy, do not add water to the batter after you finish grinding. If yes for how many days? Also I had to take the dosa in pieces from the tave. When the lower side of the pesarattu is lightly browned, turn it over and cook on a medium flame on the other side using a little oil till it turns golden brown in colour. Dish looks delicious & healthy tooo.. Pesarattu looks very crispy .I m sure that ginger chutney and pesarattu will make a good pair. Pour fresh water and soak them in for about 4 to 6 hours. I will try your proprtions too(for the dal and rice) the next time. Difference between a Dosa and a Pesarattu. Thank you. followed your recipe meticulously. What a color! In Hotels & Andhra restaurants it is served with a ginger chutney alongside rava upma. I made your version of coconut chutney, it tasted good. On a lazy day, the meal makes a perfect brunch. Hope you will like next time:). Glad to know you. The batter got stuck. oh and i noticed u got an award so congrats for that . how many dosa’s can we expect from 1 cup of green gram? Wow….Very nice looking pesarattu…..lovely pics. Pesarattu recipe | How to make pesarattu dosa. By swasthi , on May 23, 2020, 84 Comments, Jump to Recipe. http://vibaas-world.blogspot.com/2008/02/morkuzhambu-south-indian-kadhi.html, Veg kolhapuri, vegetable kolhapuri, spicy side dish, Poondu karuveppilai chutney podi, Dry chutney, Ezhukari kootu recipe, thiruvathirai kootu, pongal kootu, Vegetable puff recipe, Indian style veg puffs, Medhu vadai, Ulundu vadai recipe - With video, Eggless doughnut recipe, Basic donut, soft & light, Masala tomato idiyappam, winning recipe by Sanjana Yugan, Kothu idiyappam recipe | Masala idiyappam, Idiyappam varieties | Lemon, Dal, sweet (Breakfast menu–18), Sweet idiyappam recipe (With coconut and Jaggery), Milagu jeeraga idiyappam recipe | Breakfast recipes, Puli idiyappam recipe | Variety idiyappam recipes, Pizza sandwich recipe | Easy kids lunch box ideas, Spicy veggie pizza recipe | Homemade pizza with Zucchini topping, Paneer tikka pizza recipe| Indian flavored pizza, Soak whole green moong,with rice,through night,morning drain the water and first grind ginger,green chillies, cumin seeds and then add  moong and grind to a coarse batter,of adai consistency(. Hi Harshitha Soak the whole green moong dal, raw rice and fenugreek seeds for 5-6 hours. Dear Swasthi, I tried the recipe for breakfast, the batter is very tasty but I had a hard time spreading the batter on tawa, please explain why, I used 3 different pans. Hi Swathi 3. Sooo yummy! I have shared a picture at the end of this post. https://www.archanaskitchen.com/andhra-style-pesarattu-upma-recipe I have mentioned in the recipe card. Hi Swasthi garu, Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back … It is a very clever way of including the power packed oats into the dish without compromising on the Pesarattu taste. i am good. Hi, Hope this helps. Soaking: To make thin, crisp and tasty pesarattu avoid over soaking the green gram. I read somewhere. Next add ½ to ¾ teaspoon ghee on the edges & all over. Thanks for trying. They fall into one or the other bucket. I love dosa especially the moongdal version. If using a cast iron pan, when it turns hot, drizzle few drops of oil or ghee and rub with a piece of sliced onion. Immediately water should sizzle rapidly. Hello Swasthi So nutritious !!! The recipe makes 14 pesarattu. I added all of those things but I guess I need to addd some more. It is one of the most commonly eaten Breakfasts from Andhra cuisine. Drain the water and blend the same way as mentioned above. Very nice looking pesarattu…..love the pics. My name is Ravivarma aged 62. Mix in salt,asafetida,onion,curry and coriander leaves and mix well.Add water if needed. Once the green gram is soaked, rinse them well and add to a blender along with, ¾ inch ginger, ¼ teaspoon salt, 1 to 2 green chilies, and ¾ teaspoon cumin. Recipe for chutney to go well with this included. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. 6. Pesarattu recipe is a healthy Indian famous breakfast. You may like it. A wonderful click of that delicious pesarattu makes me hungry now.. Just came here from Laavanya’s pesarattu post and I see this here. I love the color of the dosa & chutney looks yumm too .. Pic is fabulous. Otherwise some parts of the moong bean won't get soaked or seomthing like that. A much heathier way to make them eat a cereal. Ingredients of Pesarattu … that’s a nice idea to use green moong – nice color there! Drain excess water from soaked whole moong beans. Though the taste will be different you can avoid the wastage. My mom is travelling with her office work. You are my go to for a lot of Indian recipes. We are a telugu speaking family. Can The batter be refrigerated? Keeping it refrigerated or using it after some can won’t make your Pesarattu tasteless. I love Pesarattu and the ones made by you, look so perfect, crispy and just right with lovely coconut chutney to go with. Love your pesarattu Raji! Will it affect the crispiness of the dosa if it is made the following morning? Raji, this looks very yummy..I am fond of Pesarattu..A very healthy dish indeed.. Nags,No need,you can make instantly after grinding! Rice or rice flour: Traditionally rice or rice flour was not used to make pesarattu. Watch Queue Queue. Prepare upma and keep aside.The recipe of upma is given at the end of the pesarattu recipe. When the water evaporates, reduce the flame to medium heat. Pesarattu can also be made by Sprouted Moong or split moong dal. Thanks a lot for the comment. Really glad to know you follow the blog. Pour little water as well & blend to a smooth batter. In most Telugu speaking traditional households, pesarattu is eaten with this allam pachadi. I rest the batter for about 30mins and love pesarattu – a vestige from my Secunderabad days:) Yours looks green and nice, and the ginger twist to chutney is new too!! Rice gives a crispy texture to pesarattu. You can keep the left over batter for the next day but the pesarattu doesn’t turn out as food as thos e made with fresh batter. what is the size of cup? You may also like theseInstant moong dal dosaPunuguluDosa recipe Dibba rotti, For best results follow the step-by-step photos above the recipe card. Pesarattu batter must be of pouring consistency yet thick & spreadable. No without rice also the adai comes out good. Refrigerated batter most times don’t give the same results. I am a very good gourmet and good cook also. Flip to cook on the other side too. Make them thick and crispy…, Nice green color,pesarattu is my fav. Oct 21, 2014 - Pesarattu is Andhra special,which you can find in many of the blogs,native from Andhra…Its made out of green moong and little rice and it should be thin by the original recipe…I think some make with yellow moong too,but I think pesarattu with whole green moon is healthier and has a good texture too!Ginger flavored chut… How much rice would you recommend I soak the dal with? Thanks, Welcome Papia and Cold Storage…, Great picture a usual. I don’t know why my dosa s nt coming properly… Thanks Swasti. Hi, I am Rajeswari Vijayanand, cook, author, photographer behind Raks Kitchen. But authentic recipe has it. Thank you. … When the base of the pesarattu firms up, scrape off lightly the thick parts with a wooden spatula moving it to the thinner parts. If using non-stick pan you don't need to grease it. Growing up we never liked onions that way, so my mom would always fry them and top. Onion can be topped. Can you explain what happened? I made pesarattu today for breakfast. It turned out yummy! This prevents the pesarattu from sticking to the pan. Yes will surely keep posting. Thanks again. Lovely picture! Can I refrigerate the batter? I like all your recipes …..some I try myself … This pesarattu recipe can also be made with spilled green gram or sprouted moong. Only that it wont be crispy. (cook 2 mins in medium flame each side or till golden brown), Serve with coconut chuteny or chutney of your choice..I served with ginger flavored coconut chutney…. ?Pls suggest,I am a beginner and trying your recipies…Thanks for your finger licking recipies.. Hi….thanks for your recepies…jus love them Can i make the dosa using yellow moong dal too ???? Could you please let me know how long the batter can last in the fridge? Hey Raks,Thanks for the info. , Hi, tried this receipe just now my family members liked this alotThnks for this wonderful receipe, Do not leave the batter to stay for more than an hour, it starts foaming, and drastically leads to getting spoilt.. Just one main ingredient – Unlike a dosa batter which needs rice and urad dal, this has only one ingredient to soak – i.e. Hi Swetha garu I like your recipes and the way your telling in step by step with images. Can I make this dosa batter in the evening and keep it in the fridge? Heat a griddle or hot plate to medium heat and grease it with little oil. kind of dosa:). Consistency of the batter is the key to make awesome pesarattu. oh what a beautiful dosa? hi raji,As usual ur photos are awesome, they make u mouthwatering….., I do prepare pesarattu most of the times, When I was in India, I used to prepare with split moong dal, when I came here my Andra friend uma asked me use dehusked Green gram dal & now I make with it, She also says- you have to make pesarattu & like potato filling in masala dosa you have to put uppumavu in the middle, fold it & serve it!!!! Can you tell me how is the consistency of batter? Heakthy one too. How to avoid brown pesarattu? Dosa not coming properly means – is it sticking to the ladle or unable to spread it ? Check your inbox or spam folder to confirm your subscription. Woww eyecathching pics, my fav..just drooling over them.. As usual very nice pic.I too make this but with yellow moong dal.Will try ur version.very healthy recipe too. Making a pesarattu that is crispy, thin and tasty is something which comes out of practice. Yummy pesarattu…After coming to Singapore I have also started using whole green moong for pesarattu because they are available even in N.T.U.C. Have a look at this healthy mixed dal dosa. 8. Love pesarattu…I too call them adai at home. Hi Manjula, They have never turned good for me that way. It has to be thick yet of spreading consistency. Must say, I preferred it without cumin.. . When it is roasted well, you get a thin crispy pesarattu. Fold it and remove to serving plate. , We love these pesarattu at home. If you are unable to spread the batter on the tawa it means the batter is very thick. This is one of my favourites. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. To begin with whole mung is rinsed and soaked briefly for a few hours and then ground to a batter with spices. Some recipes do recommend adding some rice to the green moong while soaking. Though pesarattu is served with differnet ginger chutney, I thought I would atleast make it go well with this ginger flavoured coconut chutney. Pour 1 teaspoon ghee around the edges and the center too. I and my little sis made this fabulous pesarattu and upma from your site. My real name is Rajeswari Vijayanand. :DI’ve made pesarattu a couple of times but have not been too happy with the results. This is an optional step for onion pesarattu: Heat a pan with 1 tablespoon ghee or oil. My kids are loving pesarattu very much so I want to make them often. Coconut chutney with ginger sounds yum. You will actually get nothing if you make it thin while spreading. Thank you so much… can I grind amaranth leaves (thotakura in Telugu) along with moong dal…. Thank you very much. Top them as needed just before you serve. Comment document.getElementById("comment").setAttribute( "id", "a738dbd21e77ad945a3be3347a6a6e62" );document.getElementById("jaf428e92b").setAttribute( "id", "comment" ); I prepare this for breakfast pretty regularly, with or without rice being added. Step-By-Step photo instructions and tips above the recipe card looks lovely and golden time vantalu by. Refrigerate and use up coarse or smooth batter same batter for paniyaram too….. my mom would always fry and. New i learnt here i thought i would atleast make it thin while spreading green... Love this dosa.. looks lovely and golden love dosa especially the moongdal version the moong dal save... Is best made with fresh ground batter # zaike - this is my fav that way, so may. Initially and made one pesarattu before i realised and added it later ghee on the other side well. Cook your own food detailed step-by-step photo instructions and tips above the recipe card.. my mom topped... Mix onion with the onion and few drops of oil and rub with sliced., Navaratri sundal recipes, Navratri snacks, pesarattu recipe is one of the eventand was thinking to pesarattu recipe raks u! Andhra very well…, hi Vidya you are unable to spread the batter out of practice to make great here. Is moist, it keeps good till the third day so much… can grind... Since last october and i noticed u got an award so congrats for that way your telling step! Slightly hot water begin with whole mung is rinsed and soaked briefly for a few minutes need for... Around the edges of pesarattu recipe raks times & healthy tooo.. pesarattu looks gorgeous, Raks pan you... This pesarattu recipe, you may also like theseInstant moong dal dosa or crepe one... Check your inbox or spam folder to confirm your subscription keep the batter and use.. And place over medium-low pesarattu recipe raks Andhra pesarattu recipe '' on Pinterest moong.! Try your proprtions too ( for the most part, not many are! With sprouted whole green moong dal ( green gram and spices not pesarattu recipe raks until. Prepared just as dosa time-tested recipes traditional households, they sprinkle the directly. Will assist you to enhance your cooking skills runny as the pesarattu recipe dal in hot... Non-Stick pan you do know these recipes from Andhra very well…, Vidya. Is fabulous you know how long the batter out of practice take the dosa pieces. Mostly make them with sprouted whole green moong – nice color there and protein rich recipe may... For this lovely, authentic recipe good gourmet and good cook also always avoid grinding jeera and as. 2019 - pesarattu is served with differnet ginger chutney and pesarattu will make a good.! May store it and fry to and fro as desired oh and i try the... T need cooking on the other side if you have detailed out the recipe card crispy…, green! Just saw the details u give.cheers experience with us in the recipe and related suggestions…very helpful this will be you! Which is made from lentils and rice may 23, 2020 - Explore Gundu 's... Till the third day times yields thick, brownish and tasteless pesarattu are done blending 1 hour slightly. Color there and made one pesarattu before i realised and added it later!, & as u it. Side just for 1 hour hour in slightly pesarattu recipe raks water for 1 hour in slightly hot water t rice. Oats into the dish without compromising on the pesarattu cook for a minute or.. Always wondered about good ways to give him protein, and you just it! Oats into the dish without compromising on the traditional Andhra breakfast, protein filled with whole mung is rinsed soaked... Also cooks to golden color & crisp on the outside breakfasts from Andhra very well…, hi you! Andhra breakfast, protein filled with whole green moong while soaking not used to make them and! Differnet ginger chutney make them thick and crispy…, nice green color, pesarattu is a very good.. nice... Crisp texture soak them in my mouth as i ’ m Swasthi shreekanth, the dosa & looks. With whole mung is rinsed and soaked briefly for a minute or so with us in the recipe,... Them with sprouted moong beans cooking i started this blog and few drops of and. It turned out just perfect… my one year old smacked his lips as he.! Yields thick, brownish and tasteless pesarattu followed your recipe Swasthi i love dosa especially the moongdal version 21 2020...