Saturday, September 20, 2008

Moong daal dosa and Pakora

Before i goto the recipe, i want to say few things about my grandma (paati). I share a very special relationship with her. She's the friendliest paati i have ever seen. She's really cool and modern :-) Because of her i got away from lot of trouble ;-) My mom was working and me, my brother and my cousins (their moms were working too) would all goto our grandparents house after school and stay till our parents came back from work. She used to take care of all of us with each one being a kind! :D I dont know how she did that because i get totally worn out taking care of just 2! But, i have to give some credit to ourselves too..We weren't half as naughty as these two.

She used to make this dosa and i see that it is also called as Moongdaal chilla in some websites. My grandma used to make this for us and she used to call it Pesarattu, which it is not. I dont know who told her this was Pesarattu. When i came to U.S, one of my telugu friends made Pesarattu and i was surprised to see that she made it with whole moong. I gave my grandma a hard time for making me believe this was pesarattu all along ;-)

Update : Uma, a fellow blogger from Andhra confirmed that this is also Pesarattu, so my grandma was right after all :D

Here is the recipe :

Ingredients :

Split moong daal - 1 cup
Urad daal - 1/4 C (optional)
Green chillies - 4
Salt to taste
Onion - 1 (finely chopped)
Cilantro for garnishing
Hing - a pinch

Method :

Soak the moongdaal and urad daal for a minimum of 2 hours. Grind it into thick batter with green chillies, hing and salt. Consistency should be same as Idli batter.
Heat the dosa griddle and spread 1 ladle of batter into a circle. It should be little thicker than dosa. Spread some oil around it and when it is almost cooked on one side, spread the chopped onions and cilantro on the top and press it slightly with a spoon. Flip the dosa and cook for another minute or more to get crispier texture. Repeat procedure.

Tastes great with chilli powder and/or sambar or chutney.

I had some leftover batter and i made pakoras with it and they were very crunchy and tasty.
Made a great evening snack. Here's how i made the pakoras :

To 1 cup of leftover batter, i added 1/2C of rice flour, 1 onion (finely chopped), 2 green chillies and salt.

Heat oil and drop the batter with a spoon and cook till it is golden brown and crisp.


Srivalli said...

Dosas and pakoras are delicious!...dosas eps look so neat!

Uma said...

You can use split moong dal to make pesarattu, not only whole moong! I am an andhrite and I use split moong dal to make a pesarattu. So your grandmother is right, he he!

Dosas and Pakoras look so delicious and inviting. Thanks for the yummy recipe.

Vibaas said...

Thanks Srivalli and Uma.

Uma thankyou for clarifying, but i wont admit to my grandma yet ;-)

Usha said...

This is my first visit to your blog...loved the use of udad dhal in your moong dhal dosa.. looks delicious...and the jeera rasam below is exactly how my mom in law taught me to make jeera rasam too :)

Tee said...

I love moong dal dosas! I have them posted on my blog too :)

Making pakoras from the leftover batter is such a neat idea.

Shreya said...

the moong gal gosa looks so good! the pakoras are nice too:-)

Ramya Vijaykumar said...

Yup, in my house we make both split as well as whole moong and we call both as Pesarattu. Soon after marriage once when I made Pesarattu with split moong no one agreed to call it Pesarattu. Happy to know I am not alone ;) Your Pakoras are very tempting and indeed ur dosas.

Vibaas said...

Thx all of you.

tee, my mom and grandma used to make pakoras from left over dosa batter and i got this idea from that. Dosa batter pakoras are super crunchy.

ramya, that is funny. actually i'm glad that i'm not the only one to think it was not pesarattu :D

Dershana said...

The Moong Dhal dosa looks very appealing. will surely try this out since I am in that 'high protein - high nutrition intake' phase too :-)

I make pesarattu with whole moong too, mostly sprouted moong.

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