Green Gram Dosa

My recipe today is focused on a protein-packed superfood. I agree to be sent email.

I am still surprised why this food has never made it to the top charts in western cuisine, despite the amount of protein and nutrients it packs in every serving. It is a small variation of a popular recipe: Pesarattu dosa. Typically the batter for this dosa is made just from moong dal and other spices, but I have added a little rice to make it more crispy and tasty. In Karnataka state, India, this dosa is popular as “Hesarukalu dose.” This dosa can be served with any side dish, but I like to eat it with coconut chutney.

About this recipe

Pesarattu Dosa is a crepe that resembles dosa. It is made from a mixture of green gram (moong dal) and supporting ingredients, but in contrast to a dosa, it doesn’t include urad dal. Pesarattu is among the well-liked signatory morning meal recipes of Andhra Pradesh in India. It is normally paired with ginger or tamarind chutney and makes an excellent and nutritious breakfast option. Although this Green Moong dal dosa is commonly known as Pesarattu, there are slight differences between the two. If you skip the rice and use onions as stuffing inside the dosa, it would be a traditional pesarattu dosa. I skipped the onion part and I added to rice while blending the moong dal to bring more solidity to the batter. This makes the batter a little smoother and easier to cook evenly.

Expert tips

Even though the procedure for green gram dosa is very simple, here are some tips and suggestions to make it one of your best dosas yet…

Add ½ cup of idli rice with moong dal and then ground together. Rice helps to give a nice texture to moong dal dosa. You could also add rice flour instead of rice. Sprouted moong beans can be used instead of the soaked variety to make it healthier and nutritious. Yellow moong dal also works for this recipe. But the dosa would look like a ‘cheela.’ You could add other flours like ragi, wheat, or chickpea instead of rice. Fried or raw onions can be used as stuffing for the dosa and served with Chutney.Lastly, I added green chilies and ginger while grounding the batter. This not only adds extra heat and flavor to a dosa but also helps digestion.

With hardly any prep work involved, this vegan and gluten-free (depending on what flour you add) would be one protein-rich breakfast option. There is no need for fermenting the batter either. Just grind the soaked green gram with chili, and ginger together, and your batter is ready!

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