Ingredients
6
6 servings
- •2 cups skin-on, whole green lentils (sabut moong dal)
- •1 cup uncooked white rice
- •5 green chile peppers
- •1 (1/2 inch) piece fresh ginger root, peeled
- •1 tablespoon cumin seeds
- •salt to taste
- •cooking spray
- •6 tablespoons chopped onion (Optional)
Instructions
- Place the lentils and rice into a large container and cover with several inches of cool water; let stand 4 hours to overnight.
- Blend the lentils, rice, green chile peppers, and ginger together into a smooth paste using a blender or food processor. Stir the cumin seed and salt into the paste.
- Prepare a flat griddle (tawa) or large, flat-bottomed skillet and place over medium-low heat. Ladle the lentil batter onto the middle of the heated surface and spread into a thin circle using the back of the ladle. Sprinkle with 1 tablespoon of onions and press the onions onto the pesarattu using your ladle or spatula. Cook for a few minutes and flip over to the other side. Cook a few more minutes, transfer to a plate and serve immediately. Dosas are best eaten hot and crispy right off the tawa.
Nutritional Facts
Per 6 servings
- Calories: 179
- Carbohydrate: 34g
- Fat: 2g
- Fiber: 1g
- Protein: 6g
- Sugar: 2g
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