PEASRATTU Recipe

This Pesarattu features a savory twist on classic dosas using protein-rich whole green moong dal and optional rice for an impressively crisp texture. Fresh spinach, aromatic ginger and lively green chillies enhance its vibrant flavor profile, infusing health benefits and color. A delightful blend for a truly nutritious, spirited meal.

I love starting my day with a healthy twist and my PEASRATTU recipe never fails to impress. This protein-packed dosa is made from 1 cup whole green moong dal, soaked for over 4 hours, and 1/4 cup rice to make a super thin and crisp finish.

I add 1 cup fresh spinach leaves for some extra greens and a brilliant pop of color along with the natural nutrition of green gram. The dosas also include 2 green chillies and an inch piece of ginger which provide a kick and aid in digestion.

Salt to taste and water as needed help blend everything into a smooth batter that is easy to work with. I cook the dosas in a little oil till they’re perfectly crisp.

This Indian diet food recipe not only packs great flavor but it also brims with protein and vitamins making it a smart choice for a balanced meal.

Why I Like this Recipe

I really like this recipe because its packed with protein from the whole green moong dal which makes me feel like I am actually eating something healthy even when im craving comfort food. One reason i love it is that adding a bit of rice really helps to make the dosa super thin and crisp which is just the way i like it, crunchy on the edges and soft in the middle. Another thing i enjoy is that i can sneak in some greens with the spinach which not only gives it a nice pop of color but also adds a fresh taste that makes the multitude of flavors work really well together. Finally, i appreciate how easy and flexible the recipe is even though sometimes i might mess up the water-to-batter ratio, its forgiving and i always manage to get a tasty result in the end.

Ingredients

• Green moong dal: Provides protein, fibre and a mild, earthy flavor for a healthy kick.
• Rice: Offers carbs for energy and makes dosas super thin and crispy.
• Fresh spinach: Loaded with vitamins, minerals and a subtle fresh taste that boosts nutrition.
• Green chillies: Imparts a spicy kick and gives a burst of antioxidants for health.
• Ginger: Boosts digestion with anti inflammatory benefits and a zesty aroma.
• Salt: Enhances overall flavors and balances the spices perfectly.
• Oil: Ensures perfect cooking by crisping dosas when spread lightly.
• Water: Creates a smooth batter consistency for making dosas just right.

Ingredient Quantities

• 1 cup whole green moong dal (soaked for 4+ hours or overnight)
• 1/4 cup rice (optional to make the dosa super thin and crisp)
• 1 cup fresh spinach leaves, roughly chopped
• 2 green chillies (adjust according to taste)
• 1 inch piece of ginger, peeled and chopped
• Salt to taste
• Water as needed for blending into a smooth batter
• Oil for cooking the dosas

How to Make this

1. Start by draining the soaked moong dal and rice. Make sure they are rinsed well to get rid of any extra starch.

2. In a blender, add the drained moong dal and rice along with the roughly chopped spinach leaves, green chillies, ginger, and salt.

3. Pour in a little water at a time and blend the mixture until you get a smooth and lump-free batter.

4. If the batter feels too thick, add a bit more water until it reaches a thin consistency, making it easy to spread on the pan.

5. Let the batter rest for at least 10-15 minutes; this helps the flavors mix up nicely.

6. Heat a non-stick pan or griddle over medium-high heat, then lightly grease it with a little oil.

7. Pour a ladleful of batter onto the hot pan and quickly tilt the pan to spread it out into a thin, even circle.

8. Drizzle a tiny bit of oil around the edges to help get that crisp finish, and let it cook until the edges start lifting.

9. Flip the dosa carefully with a spatula and cook for another minute until both sides are golden brown and crisp.

10. Remove the dosa from the pan and serve hot with your favorite chutney or sambar. Enjoy!

Equipment Needed

1. A fine-mesh colander to drain and rinse the soaked moong dal and rice
2. A blender to mix the soaked ingredients with spinach, chillies, ginger, and salt
3. A chopping board and a sharp knife for roughly chopping the spinach, ginger, and chillies
4. Measuring cups for the accurate amounts of dal, rice, and water
5. A ladle to pour the batter onto the pan
6. A non-stick pan or griddle for cooking the dosas
7. A spatula for flipping the dosa
8. A mixing bowl, if you want to let the batter rest before cooking

Each item is simple but important for making sure the nutritional goodness of the ingredients is not lost and the dosa cooks evenly.

FAQ

PEASRATTU Recipe Substitutions and Variations

• If you dont have whole green moong dal, you can try using yellow moong dal instead. It gives a slightly different taste but still works great!
• If you dont have rice or want an alternative, try using semolina or a bit of oat flour to help make the dosa thin and crispy.
• If you’re out of fresh spinach leaves, kale or fenugreek leaves can be used. Theyll change the flavor a bit but add a nice green twist.
• Instead of green chillies, you can use a pinch of red chilli flakes or even a small chopped green bell pepper if you prefer milder heat.
• If you dont have ginger, a tiny amount of garlic can do the trick. Its not the same, but hey, it works in a pinch!

Pro Tips

1. Make sure the batter is super thin by slowly adding water and checking its consistency, cause a thicker batter can end up making your dosa too soggy.
2. Always heat up your pan real good before you pour the batter, otherwise you might end up with poorly cooked, sticky dosas.
3. Give the batter a little rest time before cooking, it lets the flavors mix together better and makes the dosas taste more authentic.
4. While cooking, put just a tiny bit of oil around the edges, too much oil can make them greasy and ruin the crispiness you want.