Moong Sprouts Pesarattu


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This dosa is made using sprouted moong with a little besan for binding, instead of the usual batter of moong dal and rice. Spiced with green chllies and ginger, this Moong Sprouts Pesarattu gets all the more toothsome with the addition of onions.


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Moong is a blessing from Mother Nature, and this powerhouse of nutrients only gets more potent when sprouted! Here, we have prepared a traditional snack of Andhra Pradesh, the Pesarattu Dosa, using sprouted moong with a little besan for binding, instead of the usual batter of moong dal and rice. Spiced with green chllies and ginger, this Moong Sprouts Pesarattu gets all the more toothsome with the addition of onions. While in the traditional version, the dosas are topped with finely chopped onions, it can be a bit cumbersome to eat these dosas without the onions spilling out unless you are used to it. So, in this recipe we have mixed the onions into the batter itself, making it easier to prepare and serve while retaining the same exciting flavour.

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Moong Sprouts Pesarattu recipe - How to make Moong Sprouts Pesarattu

Preparation Time:    Cooking Time:    Total Time:     Makes 5 pesarattus
Show me for pesarattus

Ingredients
1 cup sprouted moong (whole green gram)
1/4 cup finely chopped onions
2 tbsp besan (bengal gram flour)
2 tsp finely chopped green chillies
1 tsp grated ginger (adrak)
salt to taste
2 1/2 tsp oil for greasing and cooking
Method
  1. Blend the moong sprouts in a mixer to get a coarse mixture.
  2. Transfer the mixture into a bowl, add the onions, besan, green chillies, ginger, salt and besan and 1 cup of water and mix well to make a batter of dropping consistency.
  3. Heat a non-stick tava (griddle) and grease it lightly with ¼ tsp of oil.
  4. Pour a ladleful of the batter on the tava (griddle) and spread it evenly to make a thick circle of 150 mm. (6") diameter.
  5. Cook, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.
  6. Repeat steps 3 to 5 to make 4 more pesarattus.
  7. Serve immediately.

RECIPE SOURCE : Cooking with SproutsBuy this cookbook

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