To the moong daal / pesara pappu, add a little amount of rice (brown rice can be substituted) and soak it overnight or 5-6 hours. Grind it with a little bit of water and salt to the dosa consistency. I like to add ginger and green chillies to the daal while grinding, it gives a good flavor to the batter and you can omit putting them on the dosa like some people do. I do this so that I dont have to pick out little pieces of ginger and chillies when I serve it to kids. But my kids like to eat it plain and by already adding it to the batter, the dosa becomes more flavorful. And for the rest of the people, I add chopped onion and sprinkle jeera on the dosa while roasting it.
Serve it with fresh ginger chutney or ginger pachadi. I served it with homemade ginger pickle (not fresh made). The sweet sour taste of the pickle goes good with this spicy dosa.
1 cup of moong daal / Pesara pappu
1/4 cup rice (brown rice can be substituted)
1 inch piece of ginger
2-3 green chillies
salt to taste
oil for roasting the dosa
Soak daal and rice overnight or 5-6 hours. Grind with ginger and green chillies. Make the dosa on the pan, sprinkle some oil for roasting. When you see the dosa browning, add the chopped onion and jeera and fold over. After fold, roast on both sides till brown and remove. Serve hot with chutney.
You can convert this dosa into Pesarattu upma, one of Andhra's specialities, by adding plain upma made from sooji or ravva. You just have to wrap or stuff the upma inside the fold of the dosa. Serve it hot and Enjoy!!!