Pesarattu/hesaru kalu dose(Moong daal dosa)

Pesarattu is a famous breakfast basically from Andhra. It is very nutritious and rich in fiber contents and proteins. I just used to enjoy pesarattu for my breakfast during my stay in Hyderabad. I totally forgot about this after i returned from Hyd. Recently, i found this  whole moong daal in Indian store. we bought mainly for making Kosamabari/salad out of it. That time it reminds me of pesarattu. i tried out very next day and it came out pretty well. we enjoyed it. Hope you will like it too :)

Ingredients

Hesaru kalu(green moong daal) - 1 cup
green chilly - 3-4
jeera - 2 tsp
Akki hittu(rice flour) - 3-4 tsp
salt for taste
















Method:

1. Wash and soak the whole moong daal  overnight.

2. Grind it to a smooth paste by adding green chilly, jeera and salt and little water. Make the batter little thicker than the normal Dosa.

3. Add rice flour to the batter. Now the batter is ready to make dosa.

4. heat non stick thava and spread the batter like normal dosa. and spread some oil. cook both the sides.

Note:
Unlike normal Uraad daal Dosa, this dosa batter need not be fermented.
Rice flour is added to make the dosa more crispy and it avoids dosa sticking to the thava and will be easy to remove.