Pesarattu
Pesarattu is a dosa made with whole green moong dal served along with upma and a spicy chutney.
Ingredients
- 2 cups Green moong dal (360g-400g)
- 2-3 Green Chillies
- 1 tbsp Cumin seeds
- 2 inches Ginger
- 2-3 Curry Leaves (optional)
- 1 tsp Salt (adjust according to taste)
- ΒΌ tsp Asafoetida powder (optional)
- Cooking oil for frying the dosas
Instructions
- Wash and soak the green moong dal in water for five hours or more. The water level should be 2 inches above the soaked dal. This gives the dal space to expand.
- Prep the ginger, green chillies and curry leaves and keep them handy. Drain the water and rinse the moong dal thoroughly.
- Add it to the mixer along with the chopped ginger, green chillies, cumin and curry leaves. Grind it to a smooth batter. Add salt and asafoetida powder and adjust according to taste.
- Place a dosa tawa on a medium-high flame. Once the tawa is hot, lower the flame and drizzle some water and see the water sizzle. If the water does not sizzle, it means the tawa is not hot enough. Once the tawa is hot, add a drop of oil and spread it with the help of a cloth/tissue or an onion.
- Pour a large ladle of pesarattu batter and spread it thin. Once the batter is dried out, with the help of a spatula or a dosa turner, flip the dosa and allow it to cook on the other side. Drizzle some oil to the edges of the dosa.
- Leave it for 20-30 seconds and flip it back. Fold the pesarattu in half and serve it hot with some chutney. If you are making MLA pesarattu, before folding the dosa, add a large scoop of upma and close the dosa. Garnish the dosa with the finely chopped raw onions on top.