Green gram dosa | Crispy pesarattu dosa | Pachai payaru dosai

Cuisine Style: Tamil Nadu,south india | Preparation Time: 15 minutes | Cooking Time: 5 minutes | To Serve: 3 | Type : Breakfast | Take with : Coconut or tomato Chutney, kurma, pickle

Ingredients

• Green gram – 2 cups
• Urad dal – ½ cup
• Idli Rice – ¼ cup
• Fenugreek seeds – 1 tbsp
• Salt to taste
• Oil – 2 tbsp
• Water as needed.

Preparation

• Dry roast moong dal.
• Wash & soak moong dal, urad dal, idli rice & fenugreek seeds overnight.
• Drain water then grind well. Add water when grinding. In a bowl add freshly ground batter, salt and leave it for fermentation [approximately. 8 hours].
• Transfer the batter to a container then add sea salt / normal salt then mix well cover it and leave it for fermentation (approximately 8 hours)
• Add rice flour and grated jaggery mix well (add water if the batter is too thick)
• Heat Dosa pan and brush oil then spread the batter quickly to round shape and make sure it not too thick. Cover it for 1 minute. Once done flip over & cook for another side.
• Once dosa becomes crispy serve hot with chutney and sambar

Crispy pasi payaru dosai