PESARATTU (MOONG DAL DOSA)
Pesarattu is a South Indian Dish. Andhra Pradesh speciality for breakfast.
Pesalu means Green whole Moong in Telugu and Attu means
Dosa.
Ingredients
Green whole Moong : 1 cup
Moong Dal : 1 cup
Rice : 1 cup
Jeera (Cumin seeds) : 1 tsp
Green chillies : 8 to 10
Onion (finely chopped) : 4 to 5
Adrak (Ginger) : 2 inch piece finely chopped
Oil
Method:
1) Wash
and soak Green Whole Moong, Moong dal & Rice separately for 8 hours (or
soak overnight).
2) Remove
water and grind all the dal & rice separately into a fine paste then mix
all the batter in a big bowl.
3) Add
2 tsp of salt to this batter and let it ferment for 6 hours. (Keep a big plate below the bowl so that the
batter may fall in the big plate after fermentation)
4) Put
Green chillies, Ginger & Cumin seeds (Jeera) in a mixing
jar/grinder/blender and grind it to a coarse paste.
5) Finely
chop Onions and keep it ready to sprinkle on the Pesarattu (Moong dosa)
6) Take
a Non-stick pan and pour one big spoonful of the above batter in the middle of
the pan and spread it evenly on the pan in circular motions.
7) Drizzle
1 tsp of oil and apply it evenly on the dosa.
8) Sprinkle
finely chopped onion on the dosa and press the chopped onions on to the dosa so
that they stick to the dosa.
9) When
you see the dosa turning slightly golden brown ie. When the dosa is fried or roasted on one side. Roll the dosa and remove the Pesarattu or
Moong dosa on a plate.
10)
Pesarattu is ready !!! Serve it with Coconut
chutney and Ginger Chutney ….
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