This pesarattu / mung dal dosa is the same which I posted in my break fast recipes list but with little variation in stuffing.
Ingredients:
Split mung dal wihout skin – 300 Gms,( washed and soaked for 3 hrs ),
Raw rice – 1 Tablesp,( soaked along with dal ),
Salt,
Onion – 2,medium, sliced very fine,
Green chilli – 2, chopped very fine,
Ginger 1/2″ piece chopped fry fine,
Chopped coriander – 1 Tablesp,
Chopped curry leaves – 2 Tsp,
Jeera – 1/2 Tsp,
Oil to prepare dosa.
Carrot gratings – 2 Tsp,( optional ),
Method:
1).Remove 2 tablespoons of soaked mung dal and grind the remaining dal into a very fine paste. Add salt and mix well.
2).Mix sliced onions, chillies, ginger, curry leaves, coriander, jeera and mung dal ( removed and kept separately ).Add a pinch of salt and mix well.Keep it aside til use.
3).Heat a cast iron or non stick tawa , smear a few drops of oil , wipe with tissue or cloth. Splash few drops of water on tawa and quickly pour a ladleful of batter on tawa .
4).Spread it quickly into thin dosa and sprinkle a tablespoon of the stuffing all over the dosa. Drizzle few drops of oil on and around the edges of dosa.Gently press the stuffing with back of the ladle.
5).Cook the dosa for 1 to 2 minutes. Fold it and remove on to a plate. Prepare all dosa using the batter. Serve with allam patchadi and coconut or peanut chutney. ( You can refer to my recipe “Pesarattu Upma Allam patchadi ).
Tip:
A).This method gives crunchy stuffing.If you want the stuffing to be fried a little, gently turn the dosa to cook on that other side also.
B).You should never use fermented mung dal batter as the fermentation results in sourness in batter.
C).Always serve the mung dosa from pan to plate.I do not like to advice to stalk them in hot box or cassarole .Dosa becomes soggy and tasteless.