PESARATTU/WHOLE MOONG DOSA

Ingredients:

Whole green gram/ moong –½ cup/45g

Dosa Rice/ Sona Masoori rice– 1/4th cup

Rice flakes – one fistful/20g

Fenugreek seeds – 1 tsp/5 g

Channa Dal – 1 tbsp./15g

Ginger – 1 inch piece

Green Chilli – 1 whole

Salt-1/4tsp or as per dietician’s advice

Refined oil – 3 tsp

Soak the rice, whole moong, urad dal, fenugreek seeds, rice flakes and channa dal together in water for 6-8 hours.
Discard the water and grind it into a fine paste along with green chilli, ginger, salt and little water. Make it into a pouring dosa consistency.
No fermentation is needed for this recipe.
Heat a greased non-stick pan, take a ladle of the batter and spread it on a pan. Add little oil and cook on both sides till golden brown.
Serve hot with leached vegetable chutneys.
*Note: The Potassium in this recipe is reduced by approximately 70% during the process of leaching.