Sprouted whole mung(green gram) dosas/ pesarettu:
Pesarettu is a breakfast dish , originated from Andhra cuisine.The very famous combo in this region is Upma pesarettu.It is prepared from whole green gram or mung dal and hence it is a very nutritious breakfast.Also mung bean is a body coolant and using this regularly in cooking is very good for health.I use sprouted whole mung instead of just the soaked beans as it enhances the nutritional value as well as the taste of the dish.
Dosas are all time favourite dish in my family. My younger one loves dosas .I make varieties of instant dosas. And this is one of the instant dosas I make regularly .
Here goes the recipe . This recipe serves 2.
Ingredients:
Whole mung - 1 cup( soaked and sprouted)
Raw rice - 1/4th cup ( soaked)
Green Chillies- 2 nos( more acc to taste)
Ginger- 1 " piece
Salt- to taste
Coriander leaves - 2 stems
Onions -2 big finely chopped
Oil- to cook the dosas
Procedure:
Grind together the sprouted mung bean, soaked raw rice,ginger,green chillies and salt to a fine paste by adding little water, just to facilitate the blades, into a smooth paste.Once ground add more water and adjust the consistency to dosa batter consistency.
Now mix together the finely chopped onions and coriander and keep it aside.
Heat a girdle and once hot take a ladle full of batter and pour on the girdle and spread it into desired thickness.Sprinkle the onion coriander mixture on top and press it using the spatula.Do it immediately before the dosa gets cooked and when the batter is still raw.Add about a tsp of oil and cook.Once the side turns golden brown flip it and cook on the other side.Serve it hot with ginger chutney which is the best combo for pesarettu or it can be served with chutney pudi or regular coconut chutney.
Variation:
The whole mung can be replaced by split mung dal. You can add about 1/4 th cup chopped coriander with other ingredients while grinding the dal to give a nice colour.
Pesarettu is a breakfast dish , originated from Andhra cuisine.The very famous combo in this region is Upma pesarettu.It is prepared from whole green gram or mung dal and hence it is a very nutritious breakfast.Also mung bean is a body coolant and using this regularly in cooking is very good for health.I use sprouted whole mung instead of just the soaked beans as it enhances the nutritional value as well as the taste of the dish.
Dosas are all time favourite dish in my family. My younger one loves dosas .I make varieties of instant dosas. And this is one of the instant dosas I make regularly .
Here goes the recipe . This recipe serves 2.
Ingredients:
Whole mung - 1 cup( soaked and sprouted)
Raw rice - 1/4th cup ( soaked)
Green Chillies- 2 nos( more acc to taste)
Ginger- 1 " piece
Salt- to taste
Coriander leaves - 2 stems
Onions -2 big finely chopped
Oil- to cook the dosas
Procedure:
Grind together the sprouted mung bean, soaked raw rice,ginger,green chillies and salt to a fine paste by adding little water, just to facilitate the blades, into a smooth paste.Once ground add more water and adjust the consistency to dosa batter consistency.
Now mix together the finely chopped onions and coriander and keep it aside.
Heat a girdle and once hot take a ladle full of batter and pour on the girdle and spread it into desired thickness.Sprinkle the onion coriander mixture on top and press it using the spatula.Do it immediately before the dosa gets cooked and when the batter is still raw.Add about a tsp of oil and cook.Once the side turns golden brown flip it and cook on the other side.Serve it hot with ginger chutney which is the best combo for pesarettu or it can be served with chutney pudi or regular coconut chutney.
Variation:
The whole mung can be replaced by split mung dal. You can add about 1/4 th cup chopped coriander with other ingredients while grinding the dal to give a nice colour.
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