Pessarattu, Moong Dal Dosa Recipe
-
Buy locally grown organic ingredients, if possible
1/2 cup mung sabut (whole mung bean or green gram)
2 tbsp white or red rice, raw
1/2 cup water, more as needed
1/4 cup onion, chopped
10-12 curry leaves, chopped
10-12 cilantro leaves, chopped
1 teaspoon chopped ginger
1/2 dried red chili flakes (optional)
1/2 teaspoon cumin seeds (jeera)
1 pinch asafoetida powder (hing)
Ghee, as needed (make organic ghee at home)
Rock salt (saindhav salt) to taste
-
Mung beans are celebrated in Ayurveda for their protein content, making this dosa a nourishing choice for vegetarians and vegans alike.
The spices such as cumin, ginger, and asafoetida present in the recipe stimulate digestion, ensuring the effective breakdown and assimilation of nutrients.
Owing to its unfermented nature, the dosa promotes sattva or purity, fostering clarity of mind and calmness.
-
For those with Pitta dominance, it’s crucial to moderate the usage of spices, particularly chili, to prevent aggravation of the dosha.
Recipe Serves 8-10
Directions:
In a spacious mixing bowl, cleanse the rice and mung beans, soaking them overnight or for at least 8 hours.
Post soaking, drain and blend the rice and mung beans, introducing fresh water until a pouring consistency is attained. Shift this refined batter into a grand mixing bowl.
Prior to the dosa creation, enrich the batter with onions, herbs, and a blend of grounding spices, ensuring a thorough mix.
Heat the griddle, anointing it with ghee. Pour the batter, spreading it evenly, followed by a ghee glaze. Let it cook until edges start to rise and become slightly brown. Flip the dosa couple of times till both sides are well cooked and brown. Serve this delicacy alongside coconut or cilantro chutney.
More recipes
Ayurveda is a traditional system of wellness and is not a substitute for medical care. Content here is educational. Please consult your physician about any medical condition.