Pesarattu Dosais/ Green Grams crepes

This week in Blog Hop Wednesday, I was teamed up with Vidya of Curry Leaves. What struck me the most about Vidya’s blog is the fantastic photography of her food -  While I enjoyed browsing her healthy and vegetarian foods, I was almost instantly drawn towards this dosai because I have made them in the past and it has not gone over well with my son – You know how the one person who does NOT like something sometimes determines what is made in the house and what’s not? Well it has always been the case in my home until recently when I decided not to pander to the taste of the one person who does not like it but the taste of the 4 other who do J

Tough luck Sonny!  - but his tastes have been changing (for the better) because he now loves upma which he used to love for the first 5 yrs of his life then started detesting – I am happy to say we are the love upma stage again- yay – And I am hoping that he will love this dosai he once denounced.

I used a few additional ingredients that I thought would make this even more delicious like coconut

Ingredients

Whole and halves green gram (green mung) 2 cups

Green and red chilies per taste

1 inch thick piece of ginger

Curry leaves

¼ cup of coconut

Preparation

Soak over night and grind

Saute batter with mustard seeds & asafetida, using 1 tsp of sesame oil

In a nonstick pan spread thin 1 ladle of batter

Roast on the one side and flip over after a minute or two remove from flame and serve with chutney of your choice

We had it with coconut Chutney

Recipe below

Ingredients

1 cup of grated coconut

3-4 green chilies

¼ inch piece of ginger

½ cup of roasted grams

Preparation

Grind all the above ingredients

Salt

Sauté with mustard seeds, urad dal, curry leaves and  a pinch asafetida in 1 tsp of ghee

Yen-jai

Blog Hop Wednesday is a brain child of Radhika of Tickling Palates 
Sending this to Shilpa's Life is Green Event 

Pesarattu Dosais/ Green Grams crepes

This week in Blog Hop Wednesday, I was teamed up with Vidya of Curry Leaves. What struck me the most about Vidya’s blog is the fantastic photography of her food -  While I enjoyed browsing her healthy and vegetarian foods, I was almost instantly drawn towards this dosai because I have made them in the past and it has not gone over well with my son – You know how the one person who does NOT like something sometimes determines what is made in the house and what’s not? Well it has always been the case in my home until recently when I decided not to pander to the taste of the one person who does not like it but the taste of the 4 other who do J

Tough luck Sonny!  - but his tastes have been changing (for the better) because he now loves upma which he used to love for the first 5 yrs of his life then started detesting – I am happy to say we are the love upma stage again- yay – And I am hoping that he will love this dosai he once denounced.

I used a few additional ingredients that I thought would make this even more delicious like coconut

Ingredients

Whole and halves green gram (green mung) 2 cups

Green and red chilies per taste

1 inch thick piece of ginger

Curry leaves

¼ cup of coconut

Preparation

Soak over night and grind

Saute batter with mustard seeds & asafetida, using 1 tsp of sesame oil

In a nonstick pan spread thin 1 ladle of batter

Roast on the one side and flip over after a minute or two remove from flame and serve with chutney of your choice

We had it with coconut Chutney

Recipe below

Ingredients

1 cup of grated coconut

3-4 green chilies

¼ inch piece of ginger

½ cup of roasted grams

Preparation

Grind all the above ingredients

Salt

Sauté with mustard seeds, urad dal, curry leaves and  a pinch asafetida in 1 tsp of ghee

Yen-jai

Blog Hop Wednesday is a brain child of Radhika of Tickling Palates 
Sending this to Shilpa's Life is Green Event