Vegetable Pesarattu

Method

1. 1

   Soak moong dal: Wash 2 cups whole green moong (pesara). Soak 6-8 hours. Drain.

2. 2

   Grind pesarattu batter: Grind soaked moong with 3 green chillies, 1-inch ginger, 1 tsp cumin and salt to a smooth batter with minimal water.

3. 3

   Prepare vegetable filling: Finely dice 1 carrot, half cup green peas and 2 green chillies. Sauté in 1 tbsp oil with salt and pepper for 3-4 minutes until cooked.

4. 4

   Heat tawa: Heat a flat tawa on medium-high heat. Oil the tawa.

5. 5

   Spread batter: Pour a ladle and spread into a thin round.

6. 6

   Add toppings: Immediately scatter the sautéed vegetables on top of the wet batter. Press gently.

7. 7

   Add oil: Drizzle half tsp oil around the edges.

8. 8

   Cook first side: Cook 2-3 minutes until the base is golden.

9. 9

   Flip: Flip carefully and cook the vegetable side 1-2 minutes.

10. 10

    Serve: Vegetable pesarattu is a nutritious healthy breakfast dosa. Serve with allam pachadi and coconut chutney.