Whole Green Gram Dosa (Pesarattu) & Sweet Ginger Chutney | Healthy Instant Crepe (Dosa)

Thank you dear friends for all the warm welcome showers through your comments.I am very lucky to have great friends here.As you know am still getting settled to our new place and so I may not be regular in my posts now.Hopefully will be back regular.What's the weather at your place and what are the plans for weekend? Do you love rains? Here,I can see rain drizzling through the window panes and loving it.Probably spring blossoms can soon be seen.

Today's special is nothing but a healthy instant dosa with a chatpata chutney.This is quick perfect recipe for a weekend breakfast,lunch or dinner as well.The best part is that it requires no fermentation and kids will love the green color dosa .When the green gram with the skin is ground,it is already fermented and is super soft like the fermented ones.This is a speciality of Andra Pradesh and 'Pesarattu' is a telugu word and comes from 'pesallu' meaning green gram and 'attu' means dosa kind of thing.Many of our blogger friends have already posted it.My kids don't like green gram as such in other dishes but this was a healthier idea to sneak in some protein.The sweet ginger chutney aids in digestion and pairs well with the dosa and coconut chutney.Enjoy making it at home and am sure kids will love it !!!

Ingredients 
for green gram dosa (pesarattu)
whole green gram 1 cup
plain rice 1/2 cup
ginger 1" piece
shallots 3
green chillies 2-3
cumin seeds 1/2 tsp
salt
to sprinkle
chopped cilantro 4-5 sprigs
chopped onion 1small
green chillies 2-3(refer notes)
ginger chopped fine 1'' piece
oil 2-3tbsp


for sweet ginger chutney 
ginger powder/chukku podi 1tbsp
tamarind lemon size soaked
jaggery /sharkara 1tbsp
red chillies dry 5-6/ chilly paste 2tbsp
salt to taste

Method
For green gram dosa
Wash and soak the green gram,plain rice in water for 6-8 hours or overnight.
Grind the green gram,plain rice,ginger,shallots,green chillies,cumin seeds to a fine paste.Add salt as per taste.
Heat a non stick pan or iron griddle on medium heat.I used a non stick pan.If using a iron griddle,wipe the griddle with oil.
Pour a laddle of batter in the center and spread it outwards till the batter is nicely spread and bubbles appear on the dosa.
Mix the chopped cilantro,onion,green chillies,ginger.Sprinkle the mix evenly on top when the dosa surface is wet and few drops of oil.
Wait till the dosa is browning at the edges and the bubbles break up at the surface.Turn the other side and wait for another minute.Flip to the plate and wipe the non stick with a clean paper towel/cloth if the chopped mix sticks to the pan.
Repeat the same step for making other dosas till you finish.Serve warm with sweet ginger chutney and coconut chutney.

For sweet ginger chutney
Soak the tamarind in water for half an hour and squeeze out the pulp or use the pulp without seeds.
Use red chilly paste or soak the red dry chillies for an hour and grind it smooth.
Add the grated jaggery,tamarind pulp,salt,ginger powder,red chilly paste in a blender.Grind till smooth and chutney is ready.

NOTES
* You can increase or reduce the rice amount depending on the crispiness you wish your dosa to be.This is a soft dosa listed,if you wish a crispier one add more rice for soaking.
* Don't add too much water to the batter.I just added as much water required for grinding.
* The dosa may take slightly longer to cook unlike the regular dosa.
* If you use tamarind pulp without squeezing,you get a thicker chutney.I have discarded the pulp after squeezing so the chutney is not very thick.Use whichever method you prefer.
* I haven't added chopped ginger and chopped green chillies for sprinkling as my kids don't like it.You can add or modify as per wish.

Today is the happiest day in the week for all esp working adults and school going.Wishing all a "Happy Friday"