I have hardly seen a recipe for this outside of India. It's called Green gram dosa or Green Moong dal dosa. It’s a fairly common food in India.
My recipe today is focused on a protein-packed superfood.
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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📖 Recipe
Green Gram Dosa
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups Green Gram/ Moong dal
- ½ cup Long grain rice or idli rice
- 1 inch ginger
- 2 -3 green chilies
- Salt
Instructions
- Soak raw moong dal and rice in water for 6- 8 hours, in a large bowl.
- Blend the moong dal, rice with chopped ginger and green chili with sufficient water, and bring it to a fine consistency. Too much water will dilute the taste.2 cups Green Gram/ Moong dal, ½ cup Long grain rice or idli rice, 1 inch ginger, 2 -3 green chilies, Salt
- Add salt to taste.
- Place a cast-iron skillet over medium heat. When it’s hot, pour a teaspoon of oil and let it heat up a little before spreading it thinly over the skillet.
- Spread the batter and cover the lid for a few seconds.
- When the dosa turns crispy and cooked on the top, remove from the Tawa and fold.
- Green Gram Dosa is ready! Enjoy with coconut chutney and sambar.
Video
Notes
- 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 adds extra heat and flavor to the dosa and helps digestion.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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Michelle
This looks delicious and a lot easier than I thought!
Uma Raghupathi
Thanks Michelle 🙂
pragati
This is one of my staples for breakfast..I also use the split green moong beans instead of whole moong beans for this recipe..and sometimes I also add chilka urad or split black gram into this mix. photos are really good!
Uma Raghupathi
Thanks Pragathi. Yes I will also use that lentils for a change. That is called Adai.:)
Hedi Hearts
I have never tried much of Indian cuisine, but your blog might just changed me 🙂
Uma Raghupathi
Thanks Hedi. This is one of the kind and motivating comment.:)
Vanessa @ VeganFamilyRecipes
I love a good dosa recipe but I've never had a green gram dosa. Definitely need to try this 🙂
melmcdonald2
SO quick and easy. I must try this!
Patricia @ Grab a Plate
Looks delicious and I especially love the chutney!
Uma Raghupathi
Thanks Patricia! Yes this chutney is very tasty!
Linda @ Veganosity
Easy, healthy, and delicious. All the things that I look for in a recipe. Thank you!
Uma Raghupathi
Thanks Linda for noticing and mentioning 🙂
Strength and Sunshine
What a great recipe!
Uma Raghupathi
Thank you!
Taylor @ The Girl on Bloor
Yum! These look like a healthier version of my favourite masala dosas!
cass0327
I have never had dosa before but have been meaning to try! I sure hope I can find all these ingredients, especially the dal, up here in Canada!
welcomepresence
What a wonderful recipe. I definitely want to try this!
Gecca
Ooohhhh! This looks good! I haven't tried anything like this before!
Uma Raghupathi
Thank you!
Sarah
Love finding recipes I've tried before. Sounds interesting!
Uma Raghupathi
Thank you Sarah!
Seema Sriram
Lovely colour of the dosas here and amazing images. Green in the morning is a good sign isnt it and such healthy earthy dosas provide you with so much energy.
Melrose Elise
I've never tried these! Awesome recipe 🙂
maggiebird
This sounds delicious. Do you cook the rice first before you soak it?
Do you cook the moong dal before you soak it?
Uma Raghupathi
Sorry for the confusion, Soak the raw rice and moong dal. Then blend it. 🙂 Hope this is helped you.
maggiebird
Thanks. I'm going to try this.
Uma Raghupathi
Thank you! As I mentioned in Ingredients you can use raw long grain rice. That is available in any grocery store 🙂
maggiebird
We are trying it with long grain brown rice, as that's all we have. And all I could find were the green mung beans. They're soaking now!
Uma Raghupathi
Love to hear that! I never tried in that way.Let me know how it came? Happy cooking.