Oats Pesarattu/ Oats spinach Green Moong Dal Dosa /. Pesarattu is a green moong dal dosa in Andhra cuisine , but here I have added oats and spinach to make a healthy version of dosa, which is full of nutrition, taste and is simple and easy to make. It has high fiber and protein content to keep you healthy and full throughout the day. Pesarattu or Moong dal Dosa is a savory crepe made with whole mung beans (green gram lentils).
Pesarattu is the telugu word for Moong dal dosa.
Pesarattu is a crepe made with Green Moong Dal.
Today's version of it is a healthier version of it with the addition of Oats.
You can cook Oats Pesarattu/ Oats spinach Green Moong Dal Dosa / using 10 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Oats Pesarattu/ Oats spinach Green Moong Dal Dosa /
- It's 1 cup of whole green moong dal.
- You need 1/2 cup of oats.
- You need 1/2 cup of spinach purée.
- Prepare 1/2 cup of raw rice.
- It's 1/4 teaspoon of fenugreek seeds.
- It's 1 teaspoon of cumin seeds.
- Prepare 1 inch of piece of ginger.
- Prepare 2 of green chillies.
- Prepare 1 teaspoon of salt.
- You need 3 tablespoon of Oil for roasting.
A power packed, tasty, and healthy breakfast to give your day a head start. Grind green gram dal along with ginger and green chillies into a smooth paste in mixer grinder. The consistency of the batter should be a little thicker than the normal dosa batter. Blend the dal, rice, green chillies and ginger adding little water at a time to make a smooth thick batter.
Oats Pesarattu/ Oats spinach Green Moong Dal Dosa / instructions
- For the batter Soak the whole green moong dal, raw rice and fenugreek seeds for 6 hours or over night.
- After soaking, drain the water and grind the mixture to a fine paste along with the oats, cumin seeds, ginger, green chillies, and salt..
- Add spinach purée little at a time, while grinding instead of water, otherwise the batter will become too runny..
- For making Pesarattu Heat a flat dosa griddle on medium flame.
- Add 1/2 cup batter and swirl/rotate with the back of the ladle to spread the batter as thinly as possible and completely cover the griddle..
- Drizzle a teaspoon of oil on the edges of the pesarattu..
- Cover with a lid and cook for 20 seconds, until underside of the pesarattu dosa is golden brown..
- Now carefully loosen the edges of the pesarattu dosa with a spatula..
- Flip it and cook for another 1/2 a minute.
- Remove pesarattu dosa from the griddle and repeat with remaining batter to make more such pesarattus..
- Serve hot with sauce, green mint coriander chutney or coconut chutney.
Pesarattu is quite an essential breakfast dish in Andhra Pradesh. Whole green moongdal are grounded as fine paste with enough water and spices and this greenish dal batter is used to make out dosa. Usually pesarattu is served with Sooji upma and this combination is called either as MLA pesarattu or Pesarattu Upma. This healthy, nutritious dosa is served with ginger chutney or with dalia. Add it to the blender jar and grind to a smooth dosa batter.
