Tangy Vegetable Rava Pessarattu Recipe

About this recipe

Tangy Vegetable Rava Pessarattu is a delightful twist on the traditional Andhra-style green gram dosa. This dish combines the earthy flavors of green gram with a tangy kick from tamarind and a medley of colorful, sautéed vegetables. Perfect for a filling and fiber-rich breakfast, it offers a balance of protein and nutrients to start your day right. The medium spice level ensures a mild zing, making it enjoyable for the whole family. Paired with a flavorful chutney, this recipe is a wholesome option for those aiming for weight loss without compromising on taste.

Ingredients

• 500 g Moong Dal
• 500 g Suji
• - Chilli Green 100 G
• 100 g Coriander Leaves
• 100 g Tamarind Paste
• 500 g Capsicum Green
• 2 pcs Zucchini
• 200 ml Mustard Oil
• 200 g Dahi
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Soak the green gram in water for 6-8 hours or overnight. Drain and blend it with green chilies, coriander leaves, tamarind paste, cumin seeds, and a little salt to form a smooth batter.
2. 2. Add semolina and yogurt to the batter. Mix well and let it rest for 20 minutes to allow the semolina to absorb moisture.
3. 3. Heat 1/2 tbsp oil in a pan and temper mustard seeds until they splutter. Add turmeric powder, red chili powder, chopped tomato, capsicum, and zucchini. Sauté for 5-7 minutes until the vegetables are tender but still crisp. Set aside.
4. 4. Heat a non-stick pan or dosa tawa on medium heat. Pour a ladleful of batter and spread it thinly in a circular motion to form a dosa.
5. 5. Drizzle a few drops of oil around the edges and cook for 2-3 minutes until the edges lift easily. Flip and cook for another minute if desired.
6. 6. Place a spoonful of sautéed vegetables in the center of the dosa, fold it, and serve hot with a side of coconut or mint chutney.