Palak Moong Dal Dosa (Palak Pesarattu)
It is protein packed wholesome south indian breakfast
Servings 4
Calories 284kcal
Equipment
Ingredients
- ½ cup split moong dal (skinless green gram)
- ½ cup whole moong dal (whole green gram)
- ½ cup rice (I used sona masoori, a medium-grained rice)
- 2 cups palak (spinach)
- 1 inch ginger
- 3-4 green chilies
- 1 teaspoon cumin seeds (jeera)
- ¼ cup onion
- salt as per taste
- oil as needed
- water as needed
Instructions
- Wash and soak the rice, dals together overnight (5 hours minimum).
- In a big mixie jar, take the soaked dal & rice mixture, ginger, green chilies, jeera, salt, and palak.
- Grind it a smooth batter by adding little water to get a dosa batter consistency.
- Mix well. Adjust the consistency of batter adding ¼ cup of water if it is very thick.
- Heat dosa pan and pour a ladle full of batter. Spread it & make it thin as per your wish. I always make it thin as my family likes it that way.
- After making dosa, keep the flame medium-high and sprinkle chopped onions and drizzle a teaspoon of oil over the dosa.
- Cook for 1-2 minutes till dosas turn golden brown and crispy.
- Remove the dosa and Enjoy with coconut chutney !
Notes
Tips to make Best Palak Pessarattu
-
- I have used both skinned and skinless moong dal in this recipe however you can use only skinned whole moong dal. Also, I have used rice to make dosa crispier. You can use some rice flour instead of raw rice as flour.
- Let the batter rest for 15 minutes after grinding.
- If you want a more spicy version add 2 more red chilies while grinding.
- You can sprinkle grated ginger and add scoop of upma on the dosa before serving.
- When preparing the pesarattu, spread the batter evenly in a circular motion with the back of a ladle.
- Cooking dosas on the other side is not necessary when you make thin crispy dosas, however when you make thick dosa like uttapam, flip the dosa, add little oil if necessary & cook for a minute again.
- You can keep the leftover batter in the refrigerator and use it the next day to make dosas.
- You can also add Kale instead of palak/spinach for this recipe.
Nutrition
Calories: 284kcal | Carbohydrates: 54g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 138mg | Potassium: 463mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1493IU | Vitamin C: 10mg | Calcium: 73mg | Iron: 4mg