Wednesday, March 23, 2011

Pesarattu/ Moong dhal dosai

Pesarattu is very popular tiffin in Andhra Pradesh. This dish is made with moong dhal without rice. Pesarattu is served with ginger chutney and upma(optional).


1 1/2 cups of whole green moong dhal
3 green chillies
1 tbsp of grated ginger
2  tbsp of  cumin seeds
oil as required 
salt as required

1. Soak moong dhal in water over night. Grind moong dhal with green chillies and ginger in to a smooth paste. Add water and salt to make a dosai batter consistency. Set aside for half an hour.
2.Heat the tawa and pour one ladle of batter on the tawa. Using the base of the ladle make a thin consistent layer on the tawa.
3.Sprinkle 1/4 tsp of cumin seeds on the batter and pour 1 tsp of oil. Allow the batter to turn golden brown and turn to the other side. Pesarattu is ready in 2 minutes. Serve with sambhar/ ginger chutney.

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