This is an easy version of the pesarattu(as there is no fermenting required).My mom learnt to make this moong dosa from one of our neighbours and as a kid I was not too fond of this 'green' dosa,but of course now it's a totally different story. There are so many things that we hate as kids,but as grown ups we have a totally different take on it.
The peas chutney recipe is from my mother-in-law.I had never heard of(forget tasting) 'peas chutney' until she had made it for breakfast one day. I had to call her up to get this recipe and she was just so thrilled about it.
Moong dosa/Pesarattu (Mung Bean Crepes):
- Whole Mung: 1 cup (soak in water overnight)
- Green chillies: 1 or 2 nos.
- Ginger:1/2" piece
- Zeera/Cumin seeds: 1 teaspoon
- Salt: to taste
- Grind the soaked mung,green chilly, ginger and salt to a fine paste of pancake/dosa consistency(add about a cup of water while grinding)
- Add the cumin seeds and mix well.
- Heat a non-stick pan,when it's hot, pour a ladleful of the dosa batter and spread.
- Cover and cook on medium heat for about 2-3 minutes.
- Remove the cover, check if the dosa has cooked.Then,flip the dosa and cook for another 2-3 minutes.
- Remove and serve hot with chutney.
Green peas chutney:
- Fresh/frozen green peas: 1 cup
- Green chillies/Serrano: 1/2 or 1 no.
- Salt: to taste
- Mustard seeds:1/2 teaspoon
- Zeera/Cumin seeds: 1/2 teaspoon
- Sesame seeds:1/2 teaspoon
- Lime juice:1 teaspoon
- Oil:1 teaspoon
- Grind the peas(thaw first if frozen), green chillies and salt to a fine paste. Keep aside in a bowl.
- Heat the oil in a pan,add the mustard,cumin and sesame seeds.When the mustard starts to sputter,remove from flame.
- Pour this tempering on the chutney and mix,then add the lime juice and mix well.
- Serve with dosa's or use as a spread with sandwiches or wraps.