A healthy and protein-packed savory crepe from Andhra, made with a simple batter of yellow moong dal, ginger, and green chilies. These crispy dosas are naturally gluten-free and come together quickly, making them perfect for a nutritious breakfast.
Prep15 min
Cook20 min
Soak240 min
Servings4
Serving size: 1 serving
405cal
20gprotein
58gcarbs
Ingredients
1.5 cup Yellow Moong Dal (Split and skinned yellow lentils)
2 tbsp Raw Rice (Sona Masuri or any short-grain rice)
3 pcs Green Chilies (Adjust to your spice preference)
A classic Andhra-style coconut chutney, bursting with fresh, nutty flavors. It's spiced with green chilies and finished with a fragrant tempering of mustard seeds and curry leaves. The perfect side for idli, dosa, or rice.
Crispy, protein-packed Attu with creamy Kobbari Pachadi. Perfect for busy mornings and absolutely delicious!
This andhra dish is perfect for dinner. With 526.19 calories and 22.04g of protein per serving, it's a high-fiber option for your meal plan.
12gfat
2 tbsp Coriander Leaves (Finely chopped for topping)
3 tbsp Vegetable Oil (For cooking the attu)
Instructions
1
Soak Dal and Rice
Rinse the yellow moong dal and raw rice together under cool running water 3-4 times, until the water runs clear.
Place them in a large bowl and cover with at least 3 cups of fresh water. Let them soak for a minimum of 4 hours, or up to 6 hours. Soaking softens the grains for a smooth batter.
2
Prepare the Batter
Drain the soaking water completely from the dal and rice.
Transfer the soaked mixture to a high-speed blender. Add the chopped ginger, green chilies, cumin seeds, hing, and salt.
Pour in 3/4 cup of fresh water. Blend on high speed until you get a smooth, flowing batter. Scrape down the sides as needed.
Check the consistency. It should be similar to a crepe or dosa batter – easily pourable but not watery. If it's too thick, add water 1 tablespoon at a time and blend again.
Pour the batter into a mixing bowl. This batter does not require fermentation and can be used immediately.
3
Cook the Moong Dal Attu
Heat a non-stick tawa or a seasoned cast-iron griddle over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate instantly.
Lightly grease the tawa with a few drops of oil and wipe with a paper towel for a thin, even layer.
Pour a ladleful of batter (about 1/4 cup) onto the center of the hot tawa.
Using the back of the ladle, quickly spread the batter in a circular motion from the center outwards to form a thin, even crepe.
Immediately sprinkle a generous amount of finely chopped onion and coriander leaves over the surface of the attu.
Drizzle about 1/2 teaspoon of oil around the edges and a little on top.
Cook for 2-3 minutes, or until the bottom turns golden brown and crisp, and the edges start to lift from the tawa.
This dosa is traditionally not flipped. Gently fold it in half using a spatula.
4
Serve Hot
Slide the folded attu from the tawa onto a serving plate.
Repeat the process with the remaining batter, ensuring the tawa is hot and lightly greased before making each one.
Serve immediately for the best crispy texture, accompanied by ginger chutney (Allam Pachadi) or coconut chutney.
121cal
2gprotein
9gcarbs
9gfat
Ingredients
1 cup fresh coconut (grated or chopped)
3 pcs green chilies (adjust to your spice preference)
0.5 inch ginger (roughly chopped)
1 tsp tamarind paste
0.5 tsp salt (or to taste)
4 tbsp water (as needed for grinding)
2 tsp coconut oil
0.5 tsp mustard seeds
1 tsp urad dal
1 tsp chana dal
2 pcs dried red chili (broken into halves)
0.25 tsp hing
10 pcs curry leaves
Instructions
1
Grind the Chutney Paste
In a blender or mixie jar, combine the fresh coconut, green chilies, ginger, tamarind paste, and salt.
Add 2 tablespoons of water to begin.
Grind the mixture to a thick, slightly coarse paste. If the blender struggles, add more water, 1 tablespoon at a time, just enough to get the blades moving. Scrape down the sides as needed.
Transfer the ground chutney to a serving bowl.
2
Prepare the Tempering (Tadka)
Heat the coconut oil in a small pan (tadka pan) over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30 seconds.
Add the urad dal and chana dal. Sauté for about 1 minute, stirring continuously, until they turn a light golden brown. Do not let them burn.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 20-30 seconds until the curry leaves become crisp and aromatic.
