Pesarattu — Andhra Green Moong Dosa

Instructions

1. Drain and rinse the soaked moong beans. Blend in a high-powered blender with the ginger, green chillies, cumin seeds, salt and water until a smooth, pourable batter forms. The consistency should be similar to standard dosa batter.
2. The batter does not need fermentation — it is ready to use immediately.
3. Heat a cast-iron or non-stick tawa over high heat until very hot. Sprinkle a few drops of water — they should evaporate instantly. Reduce to medium-high.
4. Pour a ladleful of batter onto the centre of the tawa. Using the back of the ladle, spread it in concentric circles to form a thin, round dosa (about 20 cm diameter).
5. Drizzle a teaspoon of oil around the edges and over the top. Scatter a small amount of chopped onion and coriander on the surface and press gently.
6. Cook for 2–3 minutes until the edges begin to lift and the underside is crisp and golden. Fold in half or serve open.
7. Serve immediately with ginger chutney and upma (semolina porridge) in the traditional Andhra style, or with coconut chutney and sambar.

Related Recipes

• Coconut Chutney Dosa
• Besan Chilla