Servings: 4 dosas
Prep Time: 10 minutes (plus soaking)
Cook Time: 15 mins
ingredients:
½ cup entire inexperienced gram (moong dal)
½ cup rolled oats
1-inch piece of ginger
2 inexperienced chilies (adjust to taste)
1 small onion (chopped, non-compulsory for topping)
1 tablespoon cumin seeds
Salt to flavor
Water (as needed)
Oil or ghee (for cooking)
non-compulsory toppings:
Chopped onions
Chopped coriander leaves
green chilies (finely chopped)
Commands:
1. Soak moong dal:
Rinse and soak green gram in water for at the least four–6 hours or overnight.
2. Grind the batter:
Drain soaked moong dal. In a blender, add moong dal, oats, ginger, green chilies, cumin seeds, and salt. Upload water progressively and grind right into a smooth, pourable batter (just like dosa batter consistency).
3. Optional fermentation:
The batter can be used at once, however letting it rest for half-hour improves flavor.
4. Make the pesarattu:
Warmth a non-stick or solid iron dosa pan. Pour a ladleful of batter onto the center and spread it in a round motion to make a thin dosa.
5. Upload toppings:
Sprinkle chopped onions and inexperienced chilies on top. Drizzle oil or ghee around the rims and cook dinner until the lowest is golden brown.
6. Flip (non-compulsory):
Prepare dinner one aspect or flip and prepare dinner the alternative for a crisper texture.
7. Serve warm:
Serve with ginger chutney, coconut chutney, or upma for a traditional contact.
Tip: you can pass onions for a no-onion version. Oats make it fiber-wealthy and filling — notable for breakfast or dinner.
Experience your wholesome oats pesarattu!
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