Green Gram Dosa, also known as Pesarattu, is a nutritious South Indian breakfast made with whole green gram, rice, and aromatic spices. Unlike traditional dosa, this healthy recipe requires no fermentation, making it quick and easy to prepare. Crispy on the outside and soft inside, Pesarattu is perfect for breakfast or dinner and can be served with coconut chutney, ginger chutney, or sambar.
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.jpeg "Instant Pesarattu Recipe with Whole Green Gram")
1 cup whole green gram, or moong dal
¼ cup raw rice
1-inch piece ginger
2 green chillies
½ teaspoon cumin seeds
1 small onion, finely chopped, optional
A handful of coriander leaves
Salt, to taste
Water, as needed
Oil or ghee, for cooking
Method for making Green gram Dosa / Pesarattu
1. Wash the green gram and rice thoroughly. Soak them together in enough water for 4–6 hours.
2. Drain the water and add the soaked ingredients to a blender. Add ginger, green chillies, cumin seeds, coriander leaves, and salt.
3. Blend with a little water to make a smooth or slightly coarse batter. The consistency should be similar to regular dosa batter.
4. Let the batter rest for 15–20 minutes. Fermentation is not required.
5. Heat a dosa pan and lightly grease it with oil. Pour a ladleful of batter onto the centre of the pan and spread it into a thin circle.
6. Drizzle a little oil around the edges and cook until the dosa turns golden and crisp. Flip and cook the other side briefly, if desired.
7. Serve hot Pesarattu with coconut chutney, tomato chutney, ginger chutney, or sambar.
Tips
- For softer dosas, soak the green gram for longer and grind the batter smoothly.
- Add finely chopped onions, curry leaves, or grated carrot for extra flavour.
- If the batter becomes thick while cooking, add a little water and mix well.
- For a protein-rich version, skip the rice and use only green gram. The dosa will be slightly softer and less crisp.
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