Pesara Dosa with Coconut Chutney

Ingredients

• 1 cup (200g) green lentils (moong dal) 1 cup (200g) green lentils (moong dal)
• 1/2 teaspoon cumin seeds 1/2 teaspoon cumin seeds
• 1/2 inch ginger, grated 1/2 inch ginger, grated
• 1 green chili, chopped 1 green chili, chopped
• Salt to taste Salt to taste
• Oil for cooking dosa Oil for cooking dosa
• For coconut chutney: For coconut chutney:
• 1 cup (100g) fresh coconut, grated 1 cup (100g) fresh coconut, grated
• 1 green chili 1 green chili
• 1/4 cup (60g) yogurt 1/4 cup (60g) yogurt
• Salt to taste Salt to taste
• Water as needed Water as needed

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 5g, 3g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 8g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the green lentils thoroughly and soak them in water for 4-5 hours.
2. 2.
   Drain the lentils and transfer them to a blender.
3. 3.
   Add cumin seeds, grated ginger, chopped green chili, and salt to the blender.
4. 4.
   Blend the mixture into a smooth batter, adding a little water if needed.
5. 5.
   Transfer the batter to a bowl and cover it with a clean cloth.
6. 6.
   Allow the batter to ferment overnight or for at least 6-8 hours.
7. 7.
   Once the batter is fermented, give it a gentle stir.
8. 8.
   Heat a non-stick griddle or dosa pan over medium heat.
9. 9.
   Pour a ladleful of batter onto the center of the griddle and spread it in a circular motion to form a thin dosa.
10. 10.
    Drizzle a little oil around the edges of the dosa and cook until the bottom turns golden and crispy.
11. 11.
    Flip the dosa and cook the other side for a minute.
12. 12.
    Remove the dosa from the griddle and repeat the process with the remaining batter.
13. 13.
    For the coconut chutney, blend grated coconut, green chili, yogurt, and salt together until smooth.
14. 14.
    Add water as needed to achieve the desired consistency.
15. 15.
    Serve the Pesara dosa hot with coconut chutney.

Treat your ingredients with care...

• Green lentils (moong dal) — Make sure to soak the lentils for a sufficient amount of time to ensure they blend into a smooth batter. Fermenting the batter overnight or for several hours is crucial for the dosa's texture and taste.

Tips & Tricks

• For a crispier dosa, spread the batter thinly on the griddle.
• Adjust the spiciness of the coconut chutney by adding or reducing the number of green chilies.
• Serve the dosa immediately after cooking to retain its crispiness.
• If you prefer a tangier taste, add a squeeze of lemon juice to the coconut chutney.
• Experiment with toppings like chopped onions, tomatoes, or cilantro for added flavor.

Serving advice

Serve the Pesara dosa hot with coconut chutney. Accompany it with sambar (a lentil-based vegetable stew) and a side of tomato chutney for a complete South Indian meal experience.

Presentation advice

To present the Pesara dosa, fold it into a triangle or roll it up like a wrap. Place it on a plate alongside a small bowl of coconut chutney. Garnish the chutney with a sprinkle of chopped cilantro for an appealing touch.