Ragi pesarattu dosa | Finger millet flour green moong bean dosa

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 dosa