PESARATTU
Ingredients
- 1 CUP Green Gram /hara moong
- 1/5 CUP Rice, ( will make it crispy )
- 1 tsp Cumin Seeds Jeera
- 3 to 1 Green Chilli, for - grind + topping
- small piece Ginger
- a small bunch Coriander leaves
- onion
- Salt
- Oil to cook
Instructions
- Wash and soak rice and green gram overnight in water .
- Next morning, drain the water and grind it in a mixer / blender with jeera,green chilli,ginger and coriander leaves. Grind to medium smooth paste adding little water.
- Transfer to a bowl and add water to get a consistency similar to dosa batter.Add salt and mix well.
- Meanwhile, finely chop onion,green chilli and coriander leaves. Add a pinch of salt to it and mix well. Our topping for the dosa is ready.
- Now its time to prepare to dosa.Heat a griddle and pour a laddle of batter. Spread it in circular motion to get thin dosa.
- Sprinkle a tbsp of topping ,pat it gently with spatula so that they stick to the doPEsa.Drizzle oil at the sides and center and cook covered for 1-2 mins on medium low flame.Remove cover and check if dosa is well cooked and is crisp.Fold and serve crispy pesarattu accompanied with coconut chutney / coriander chutney /Chutney powder / Ginger chutney (allam pachadi..- will share soon ) / Sweet chutney .
Notes
- Don't grind the batter too smooth. Let be little coarse , so that the texture of the dosa will be good.
- Rice is used to make the dosa little crispy. In case u forgot soaking rice, you can add little rice flour / cornflour too.In case if you want to omit rice completely, you can do so. But in that case,dosa will come out little soft.try and see which way you like..
- To make it super healthy, you can use sprouted green gram too. I do that sometimes.If you don't like thin crepes like dosa, you can do that like thick pancakes too.
- In the above recipe , to retain the authentic topping ive used onion. You can get creative and try some other toppings like sweet corn/carrot/paneer ( as we use in cheela) / mixed veg / spring onion / mushroom.. any thing that u would luv experimenting with..
- You can keep the batter refrigerated for upto 2-3 days.
- Fold and serve crispy pesarattu accompanied with coconut chutney / coriander chutney /Chutney powder / Ginger chutney (allam pachadi..- will share soon ) / Sweet chutney .