Zucchini Pesarattu Recipe
Green Moong dal and zucchini dosa which is innovation to the traditional recipe
Pesarattu is a wholesome and a healthy dosa from Andhra and Zucchini pesarattu recipe uses Zucchini in an interesting way to take the health quotient a notch higher. This recipe is easier than it looks and just requires you to make it once to understand how to place the zucchinis around on the tawa.
Serve Zucchini pesarattu recipe with Allam Pachadi (Ginger Chutney) recipe for interesting breakfast or healthy evening snack.
Take a look at more similar South Indian Dosa recipes :
You can even use Ridge gourd/Turai instead of zucchini or even spread the batter on the tawa and make a plain pesarattu.
- 1 Green zucchini , as needed, sliced to disc-shape
- 1 cup Green Moong Dal (Whole) , soaked overnight/8hours
- 1 cup Rice , soaked overnight/8hours
- 1-2 tablespoons Chana dal (Bengal Gram Dal)
- 2-3 Green Chillies
- 1 inch Ginger
- 1/4 teaspoon Asafoetida (hing)
- Salt , to taste
- Oil , to cook
- Onions , finely chopped as needed (optional)
How to make Zucchini Pesarattu Recipe
To prepare Zucchini Pesarattu Recipe, Soak lentils and rice in enough water for 8 hours, drain and grind this mixture in a Blender along with green chillies, hing, salt, and ginger. Carefully add a little water while grinding, since the lentils soak up a lot of water.
Now slice the zucchinis very thinly if possible using a mandolin slicer.
Heat a Dosa tawa on medium flame.
Dip the Zucchini in the dosa batter just like Bajji/Bajjias and place one in the centre and place more zucchinis dipped in batter around the center next to each other to form a flower-like pattern on a moderately hot tava that has been seasoned with oil.
Fill the gaps with little batter, drizzle some oil, cover and cook the dosa on a low to medium flame. Cook a little extra since you need the vegetable to cook through.
Now gently flip the dosa and cook on the other side. Top with chopped onions and Serve Zucchini Pesarattu Recipe with Allam Pachadi (Ginger Chutney).