Pesarattu (Green Gram Dosa)

# of servings:  4	Soak Time:  2-3 hrs (or) overnight
Preparation Time:  10 mins	Cook Time:  20 mins

This nutritious and delectable dosa can be made quickly with a little planning.  This batter doesn't need any fermenting and hence can be made during any season.

Ingredients:

• Rice - 1.5 cups
• Green gram (or) split green gram (with or without skin) - 1.5 cups 
• Green chilies - 1 tsp
• Salt 
• Sugar - 1.5 tsp
• Dill leaves (or) coriander leaves - 10 stalks
• Cumin seeds - 2 tsp
• Fruit salt - 1 tsp (or) baking soda - 0.5 tsp
• Finely chopped onions - 1 cup

Method:

• Wash and drain the rice and green gram (daal) together
• Soak it in water for a minimum of 2 hrs or overnight
• Drain the water and put the grains in a blender jar
• With little water, grind it coarsely
• Add green chilies, salt, sugar and dill leaves and pulse them all together
• Pour it out into a vessel and add the cumin seeds
• When ready to make the dosas, add the fruit salt/soda in a ladle
• Add a tbsp of water and mix it with a finger
• Mix this well into the batter
• Heat the tava/pan on medium heat
• When ready, spread a tsp of oil on the pan and spread it with a pumpkin stalk (or) the back of a spoon
• Pour a ladleful of dosa batter on the hot tava (pan)
• Immediately sprinkle some finely chopped onions
• Drizzle half a tsp of oil, cover and cook for a minute
• Lift the dosa using a flat spatula and place it in a plate (it is not essential to flip and cook on the other side)
• Serve hot with a blob of butter or any favorite chutney or some yogurt 

Tips and Tricks:

• Split gram (with skin) takes much less time to soak and there is no difference in the taste
• Soak in hot water if crunched for time.  1.5 hrs of soaking will be sufficient 
• Dill/coriander leaves get incorporated well by just pulsing in the batter and cuts the time needed to chop them 
• Adding the fruit salt/soda in some water and then into the batter makes it mix evenly without lumps
• Adding fruit salt/soda just when before making the dosas will keep the dosas fluffy and soft
• Sugar in the batter adds to roasting the bottom and giving a nice caramelized color
• Sprinkling the onions over the dosa on the tava will keep them crunchy.  Alternatively, the onions can be mixed and incorporated into the batter for a slightly different texture

Pictures: 

                    OR

Final Outcome:

          With Skinless Green gram daal

          With Green gram daal in Skin