- Moong dhal - soaked for 6 hours and cleaned
- 1/2 cup rice - cleaned and soaked in water for 6 hours
- green chillies– finely chopped
- 1/4 tsp asafetida powder
- 1 tsp salt
- 1/4 cup of coriander leaves – chopped
- 1/4 cup onions - chopped
- cooking oil for pan frying
Green gram dosa is native to the state of Andhra Pradesh, where it is relished as a breakfast snack or a meal. It is commonly referred to as a pesarattu (moong dhal) dosa. Typically, urad dhal used in a traditional dosa is replaced by moong dhal, hence the name. As much as it is referred to as a dosa it is actually a crepe-like bread that resembles a dosa. The accompaniment for this dosa usually is ginger or tamarind chutney. In the other variations of the snack, green chilies, ginger, and onions are profusely used in the making of this salivating ideal breakfast dish.
- Moong dhal controls blood pressure.
- Moong dhal reduces cholesterol.
How to make Green Gram Dosa
Though native to Andhra Pradesh, this dosa is also a signature morning meal in Rajasthan.