Pesara Dosa

🔥 Prep

• Rinse 250 g whole green moong and 2 tbsp raw rice under running water until water runs clear.
• Soak the rinsed moong and rice together in enough water for 4–6 hours or overnight.
• After soaking, drain the water and transfer the soaked moong‑rice mixture to a blender.
• Chop the 1 pc onion, slice the 3 pcs green chillies, and peel and grate the 1 inch ginger.
• Measure out 1 tsp cumin seeds and 1.25 tsp salt, keep aside.

🔥 Cook

• 1. Add the chopped onion, green chillies, grated ginger, cumin seeds, and salt to the blender with the soaked moong‑rice; add a little water (about 50–100 ml) and blend to a smooth, thick batter.
• 2. Let the batter rest for 15 minutes at room temperature; if too thick, thin with a splash of water to reach pouring consistency.
• 3. Heat a non‑stick skillet or tawa over medium heat and lightly grease with a few drops of the 50 ml oil.
• 4. Pour a ladleful of batter onto the hot tawa and quickly spread it in a circular motion to form a thin crepe, about 8‑inch diameter.
• 5. Drizzle ½ tsp of oil around the edges and cook for 2 minutes until the underside turns golden‑brown and crisp.
• 6. Flip the dosa using a spatula and cook the other side for 1 minute over medium‑low heat.
• 7. Remove the pesara dosa from the tawa and repeat steps 4‑6 with the remaining batter, re‑greasing the pan as needed.
• 8. Stack the cooked dosas on a plate and keep warm.

🔥 Serve

• Serve the pesara dosa hot, folded or rolled, with a side of ginger chutney.
• Accompany with coconut chutney or sambar if desired.
• Garnish with a sprinkle of extra chopped coriander leaves (optional).