Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, oats pesarattu/ oats spinach green moong dal dosa /. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Oats Pesarattu/ Oats spinach Green Moong Dal Dosa / is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. They’re nice and they look fantastic. Oats Pesarattu/ Oats spinach Green Moong Dal Dosa / is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can have oats pesarattu/ oats spinach green moong dal dosa / using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Oats Pesarattu/ Oats spinach Green Moong Dal Dosa /:

1. Make ready 1 cup whole green moong dal
2. Prepare 1/2 cup oats
3. Make ready 1/2 cup spinach purée
4. Prepare 1/2 cup raw rice
5. Make ready 1/4 teaspoon fenugreek seeds
6. Make ready 1 teaspoon cumin seeds
7. Take 1 inch piece of ginger
8. Get 2 green chillies
9. Prepare 1 teaspoon salt
10. Take 3 tablespoon Oil for roasting

Instructions to make Oats Pesarattu/ Oats spinach Green Moong Dal Dosa /:

1. For the batter - Soak the whole green moong dal, raw rice and fenugreek seeds for 6 hours or over night
2. After soaking, drain the water and grind the mixture to a fine paste along with the oats, cumin seeds, ginger, green chillies, and salt.
3. Add spinach purée little at a time, while grinding instead of water, otherwise the batter will become too runny.
4. For making Pesarattu - Heat a flat dosa griddle on medium flame
5. Add 1/2 cup batter and swirl/rotate with the back of the ladle to spread the batter as thinly as possible and completely cover the griddle.
6. Drizzle a teaspoon of oil on the edges of the pesarattu.
7. Cover with a lid and cook for 20 seconds, until underside of the pesarattu dosa is golden brown.
8. Now carefully loosen the edges of the pesarattu dosa with a spatula.
9. Flip it and cook for another 1/2 a minute
10. Remove pesarattu dosa from the griddle and repeat with remaining batter to make more such pesarattus.
11. Serve hot with sauce, green mint coriander chutney or coconut chutney

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