Green Gram Dosa (Mung Bean Pancakes)

To me, the word Dosa (Dosha) always meant “Pancakes made with Fermented Batter using Rice and Lentils”. Later own, I was introduced to instant Wheat Dosa by my dear roommate Rema. It was something which was never made by Mom. One fine morning, I tasted the lovely, green and crispy Pesarattu Dosa from Infosys Cafeteria and instantly fell in love with it. When I learned that Green Gram Dosa or Pesarattu was made using only Whole Green Gram (Moong Bean), I was totally surprised. How could dosa be made without Rice or Wheat? Well, years later, my idea of Dosa has changed in a better way. Dosa can be made with Rice, Wheat, Gram Flour, Oats, Lentils, Beans and what not. The batter may or may not be fermented.

Whole Green Gram (Mung Bean) Dosa

Moong Bean (Cheru Payaru) is high in protein and is commonly used in Indian Cuisine. In Kerala, Mung Bean is used for making Cheru Payaru Stew and Mezhkkupuratti. Green Gram Dosa or Pesarattu is native to Andhra Pradesh and is usually served with Ginger Chutney. It is made by soaking and grinding Mung Beans. Addition of rice flour is optional. The batter doesn’t require fermentation. So Green Gram Dosa is an instant Dosa, other than the soaking part. 🙂

Preparing Moong Bean (Cheru Payaru) Dosa

Ingredients

1. Moong Bean/Green Gram (CheruPayaru) – 3 cups
2. Green Chillies – 2 or 3
3. Ginger – 1 ” long small piece
4. Garlic – 2 small cloves
5. Curry Leaves – a few
6. Cilantro (Coriander Leaves) – A handful (optional)
7. Rice Flour – 1/4 cup (optional)
8. Salt – to taste
9. Water – as needed

Preparation Method

1. Soak green gram in water overnight or for atleast 6 hours.
2. Drain the moong bean and grind it along with all the other ingredients to form a smooth batter. The consistency should be slightly more than that of normal Dosa batter.
3. If the batter becomes too thin, add a few tablespoons of rice flour to make it thick.
4. Heat a non stick Tava or Griddle and pour a ladle full of batter. Spread the batter in a circular motion using the back of the ladle.
5. Allow the Dosa to cook on medium high heat for a few minutes until it begins to separate from the Tava. Flip over and cook the other side until crisp.
6. Serve the dosas with Ginger Coconut Chutney or any other Chutney of your choice.