Pesarattu-Style Green Gram Dosa – No-Ferment Moong Dal Dosa

No fermentation, no waiting overnight – soak green gram dal with rice for a few hours, grind, and you have crisp, protein-rich dosas.

Goes well with: Sprouted Green Gram Dosa

Tips from the Ruchippura kitchen

• Grind to a smooth but thick batter.
• A few drops of ghee on top make them extra crisp.

Lakshmidevi Nair

Pesarattu-Style Green Gram Dosa (No-Ferment Moong Dal Dosa)

A protein-rich, no-ferment dosa of green gram dal, rice and urad dal ground with green chillies and cumin. Soak, grind and cook – served with coconut chutney.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Soaking 5 hours hrs

Total Time 5 hours hrs 40 minutes mins

Servings: 4 people

Course: Breakfast

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 2 cups green gram dal moong
• 1 cup raw rice
• 1/2 cup urad dal
• 4 green chillies
• 1/4 tsp cumin seeds
• salt to taste
• oil or ghee for cooking

Method

 

1. Soak the rice and dals for 5 hours.
2. Grind with the green chillies, cumin, salt and water. There is no need to ferment.
3. Make dosas on a hot tawa, sprinkling a few drops of oil or ghee.
4. Serve with coconut or any other chutney.