dinsdag 27 maart 2012

mung bean dosa - pessarattu (GF-DF-SF-V)

Making a dosa is not as easy as making a pancake.

A dosa needs soaking, needs fermenting, needs time. I love to eat a perfect dosa when I’m in India, it is so good, it never bores, also after 3 or 4 weeks I can eat a dosa every day.

Making a dosa in Holland in the winter is really a challenge, I am not going to bother you with it, but instead give you this perfect site and a recipe for an easier dosa, made from soaked mung beans, you know these beautiful green beans?

When you sprout them, they become taugé or sprouted soy beans they are called. They are very nutritious and in India they are eaten whole or husked in dals or sweet in deserts. Cellophane noodles are also made of green gram or mung beans.

In this recipe you soak them for a night, so before you go to sleep put some under the water and make your dosa first thing in the morning.

Mung bean dosa – Pessarattu (8 pcs)

1 ½ cup mung beans

½ cup fine rice flour

1-4 green chilies

½ inch fresh ginger root

pinch of salt

Soak the mung beans overnight in plenty of water.

Next morning drain and rinse the mung beans and grind with the the chilies and ginger to a coarse paste. Add salt and rice flour and as much water till you have a smooth but thick batter.

Heat a tava or a non-stick crepe pan and oil it very lightly.

With a ladle scoop the batter on the pan and from the middle stir the batter quickly around. See the above link about the perfect dosa.

They taste great as they are, but are really delicious with coconut chutney or tomato chutney.

You can keep the batter for some days in the fridge or bake and freeze these green babies!

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