Pesarattu (Whole Moong Dal Dosa)


Pesalu/ Mung bean/ Whole moong dal : 1 cup
Raw rice : 1 tablespoon
Ginger : 1” piece
Green chillis : 3 (adjust according to your taste)
Onions : 1 cup, finely chopped
Chillis : 1 tablespoon. finely chopped (Optional)
Ginger : 1-2 tablespoon, finely chopped (Optional)
Salt : To taste
Oil : To roast dosas

1. Soak Pesalu and rice overnight.

2. Drain water. Add green chillis, ginger piece, and salt. Grind into a paste adding required amount of water. This batter is similar to dosa batter, but not too thin.

3. In a separate bowl, add chopped onions, ginger, and chillis. Mix well.

4. Heat a griddle on medium heat and grease with little oil. Pour a ladle full of batter on it and spread like dosa. Top it with chopped onions mix and cook until pesarattu turns brown. Flip over the other side and let it turn brown.

Note : In Andhra Pradesh, it is usually served with upma and ginger chutney. This also goes well with coconut chutney and groundnut chutney.


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