I first heard about moong dal dosa from my friend Sheetal. She gave me the recipe and told me that I must try these dosas as they are super healthy for kids and taste good too. Few days later when Devansh and I had gone to her place, she had the batter for dosas ready. She made the dosas for us and sure enough they were really delicious. She had made them using green moong dal and chana dal (chickpea flour). She told me that she had first eaten these dosas in Hyderabad and that they are called Pesarattu dosas. Before trying these dosas as per my usual habit I googled “Pesarattu dosa”. One of the top search results showed me Tarla Dalal’s recipe. The recipe was similar to Sheetal’s recipe except that rice flour was used instead of chana dal flour.
If you have been following my Facebook page, you would have noticed that I am a big Tarla Dalal fan. 🙂 Her recipes are simple and nutritious. On my page, I post the links of her recipes that I find interesting and suitable for kids. These are recipes that I haven’t tried and so I don’t have any experience to share about them and hence haven’t posted about them in this blog. Anyways to come back to Pesarattu or moong dal dosa, I make it using a combination of Sheetal’s and Tarla Dalal’s recipes and adding a few of my touches.
First time I made these dosas, I gave them to Devansh with tomato ketchup. Next time, I decided to look up a suitable chutney recipe. I searched for “tomato chutney” and found the recipe listed at this website. I didn’t have to customize it for Devansh and made it exactly the way it is written. The first two dosas didn’t turn out to be of the same size as you can see in the photograph. But my husband didn’t want to wait to dig into these dosas till I made the next ones of exact size. So I can vouch that big kids will surely love these dosas. 😉
Moong Dal Dosa (Pesarattu) with Tomato Chutney
Looking for healthy breakfast ideas for your kids? Try this recipe of moong dal dosa or pesarattu dosa with tomato chutney.
- 1 cup green moong dal (split green gram)
- 1 small onion (chopped)
- 1/5th tsp grated ginger
- 1/4th tsp red chili powder
- 2 tbsp rice flour
- 2 tsp sooji (semolina) (optional)
- Salt to taste
- Wash the green moong dal properly by changing the water 3-4 times and then soak it in water for 4-5 hours.
- Blend the soaked moong dal, chopped onions, and grated ginger in a mixer to make a smooth paste.
- Transfer the mixture to a bowl and add red chili powder, salt, rice flour, and sooji. (Adding sooji is optional. But I like sooji in my dosas as it makes the dosas slightly crispy.)
- You may need to add some water to make a smooth batter for dosa. Use the same water in which you had soaked the moong daal and mix the mixture properly.
- Heat a non-stick tava and add oil.
- Spread the oil over the pan using a spatula and then pour the required amount of dosa batter in the center of the pan.
- Spread the dosa batter evenly to form a thin dosa.
- You can serve the dosas with a tomato chutney. You can use the recipe listed at this site.