Ragi pesarattu dosa | Finger millet flour green moong bean dosa


Ragi pesarattu dosa By


Cuisine Style: Andhra, South India| Preparation Time: 10 min | Cooking Time: 5 min | To Serve: 4 | Take with: Chutney, pickle, rava upma | Type: Breakfast or dinner


Ingredients

  • Whole green gram [Pachai payaru, green moong dal]-2 Cups
  • Ginger - 1 inch [peeled]
  • Coriander leaves – 2 springs
  • Cumin Seeds - 1 tbsp
  • Green chilli - 1
  • Ragi flour – ¼ cup
  • Coconut – ¼ cup [grated, optional]
  • Curd – 3 tbsp
  • Salt to taste
  • Oil – 2 tbsp
  • Water as required

Preparation Method

  • Wash & soak green gram over night.
  • In a mixer jar add green gram, green chilli, cumin seeds, coriander leaves & ginger then coarsely grind with small amount of water [apr, ½ cup].
  • Take a bowl add coarsely grind green gram mixture, ragi flour, coconut & curd mix well & leave it for 10 min.
  • Heat iron dosa tawa and grease with oil.
  • Then pour ladle full of Pesarattu ragi batter over the iron dosa tawa & spread the batter like a dosa (Round shape thin or thick).
  • Then cover lid over it & cook for 2 minutes (medium flame).
  • Sprinkle oil over the edges & Flip it & cook for 2 minutes. Then cut off heat & serve with coconut chutney.

Green gram finger millet flour dosaGreen gram finger millet flour dosa


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