What is the ideal ratio of whole green moong to rice for a Pesarattu batter that is both crispy and holds its shape?

Question

What is the ideal moong-to-rice ratio for a crispy Pesarattu batter? Learn the best proportions to create a dosa that holds its shape and is not too soft.

Answer 1

The ideal ratio of whole green moong to rice for a crispy and shape-holding Pesarattu batter is typically 4:1 (4 parts moong to 1 part rice).

Detailed Explanation:

Achieving the perfect Pesarattu requires a balance between the ingredients. The whole green moong (mung bean) provides the bulk and flavor, while the rice contributes to the crispness and helps the dosa hold its shape. A 4:1 ratio means for every four cups of whole green moong, you would use one cup of rice.

Here's a step-by-step guide to preparing the batter:

1. Soaking: Soak the whole green moong and rice together in enough water for at least 4-6 hours, or preferably overnight. This softens the grains and makes them easier to grind.
2. Grinding: Drain the soaked moong and rice. Grind them together in a wet grinder or a high-powered blender with enough water to form a smooth, slightly thick batter. The consistency should be similar to that of a regular dosa batter.
3. Fermentation (Optional): While not always necessary, allowing the batter to ferment for a few hours (2-3 hours) can enhance the flavor and texture. In warmer climates, fermentation happens faster.
4. Seasoning: Add salt to taste. You can also add finely chopped ginger, green chilies, and cumin seeds to the batter for added flavor.
5. Consistency Check: The batter should be pourable but not too runny. If it's too thick, add a little water. If it's too thin, you can add a tablespoon of rice flour to help thicken it.

Pro Tip:

Use raw rice (like sona masuri or idli rice) instead of parboiled rice for a crispier Pesarattu. Parboiled rice can make the dosa slightly softer.