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
- Portion size: 6
- Serving size: 2
Nutrients
- Calories: 163.6 Kcal
- Protein : 6 gm
- Sodium: 70.6 mg
- Phosphorus: 97.4 mg
- Potassium: 255 mg*
Procedure:
- 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.