Friday, April 3, 2020

Pesarattu ~ Whole moong dosa (Vegan)

The current pandemic - Covid 19 has imposed the situation on Lockdown in many parts of the world. This lockdown has taught us all a lot of things. I have learnt to be thankful to have pantry full of ingredients, to have the pleasure of serving hot meal to my family, to my country for taking this tough but much needed decision, to the community helpers who have ensured that everyone is safe and protected. This too shall pass!
The lockdown has thrown us all off our busy schedule wagon, I miss my evening walks, my students at school, the friendly smiles from my neighbours and colleagues. As a family we have decided to eat mindfully and healthy, using the resources available in our pantry. We have decided to limit our outings to buy essential stuff unless and until its absolutely necessary!
I had a packet of whole moong lying in the pantry. I normally make spicy maharashtrian style ussal, sprouts salad or simple amchi moong saarupkari. But this time I decided to try this dosa which I had tasted long back at my friends place. We absolutely loved this no ferment crispy thin dosa loaded with protein. This is an excellent breakfast idea.

What's needed:
2 cups whole moong
1/4 cup dosa rice
3 green chillies
1 tsp Hing/ Asafoetida
1" ginger
salt to taste
2 medium onions finely chopped

1) Soak moong and rice overnight or for 6 hours. Grind it with green chillies and ginger to a coarse paste. Add salt to taste.
2) Heat a tawa(iron preferably). Rub some cooking oil (I used coconut oil), Pour a ladle full of batter and spread it to form a uniform, thin dosa. Add some finely chopped onions and cover and cook until crispy and done. Serve hot with spicy coconut and ginger chutney!

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