By Bornika Das
April 30, 2024
Dosa is a beloved South Indian dish that can be enjoyed for its versatility and delicious taste. Among its many variations, green gram dosa stands out as a nutritious and flavoursome option. Also known as Pesarattu, this dosa is packed with protein, fibre and essential nutrient, thus offering a healthy twist to the traditional dosa.
1 cup green gram (whole moong dal), soaked overnight 1 cup rice 1 green chili, chopped 1 inch ginger, grated A handful of fresh coriander leaves Salt to taste Water as needed Oil for cooking
Drain the soaked green gram and rice. Blend them together into a smooth batter along with green chili, ginger, coriander leaves, and salt. Add water gradually to achieve a thick pouring consistency.
Once the batter is ready, transfer it to a bowl and let it ferment overnight or for at least 6-8 hours. Fermentation enhances the flavour and aids in digestion. After fermentation, stir the batter well. If it's too thick, add a little water to adjust the consistency
Heat a non-stick pan or a dosa tawa over medium heat. Pour a ladleful of batter onto the centre of the pan and spread it in a circular motion to form a thin dosa.
Drizzle some oil around the edges of the dosa and cook until it turns golden brown and crisp.
Flip the dosa and cook for another minute on the other side. Repeat the process with the remaining batter.
Once cooked, serve the Green Gram Dosa hot with coconut chutney or sambar for a complete meal experience.