Volume II · 2.06

Sattvic Pesarattu (Green Moong Dosa)

Name: Sattvic Pesarattu (Green Moong Dosa)
Yield: 4 servings
Ingredients: Moong, whole green — ¾ cup + 1 tbsp, soaked 6 h (160 g); Rice, white basmati (raw) — 2 tbsp, soaked (20 g); Ginger, fresh — 1-inch (10 g); Cumin (jeera) — ½ tsp (2 g); Green chilli (optional, deseeded) — ½ (optional) (2 g); Water — ⅔ cup (150 ml); Rock salt (sendha namak) — ½ tsp (3 g); Ghee (cow) — 2 tsp per dosa total (16 g)

BreakfastsBreakfast

Serves: 4
Portion: 2 dosas
Time: Soak 6 h · 25 min
Texture: Soft
Season: All year
Dosha: Vata
Pitta
Kapha
Tridoshic; high protein

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong, whole green	¾ cup + 1 tbsp, soaked 6 h	160 g	800 g
Rice, white basmati (raw)	2 tbsp, soaked	20 g	100 g
Ginger, fresh	1-inch	10 g	50 g
Cumin (jeera)	½ tsp	2 g	10 g
Green chilli (optional, deseeded)	½ (optional)	2 g	10 g
Water	⅔ cup	150 ml	750 ml
Rock salt (sendha namak)	½ tsp	3 g	15 g
Ghee (cow)	2 tsp per dosa total	16 g	80 g

Method

How to cook it

Step 1: Grind soaked moong, rice, ginger, cumin and chilli with water to a smooth batter.
Step 2: Add salt; no fermentation needed.
Step 3: Spread a ladle thinly on a hot tawa; drizzle ghee; cook 2 minutes; flip 30 seconds.
Step 4: Serve soft with coconut or ginger chutney.