Pesarattu (Moong Daal Dosa)

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Pesarattu is a famous South Indian breakfast. It can be served with any Allam or coconut chutney. Or it can be served with upma also. Which is also called as MLA pesarattu.

Ingredients:

Moong daal- 2cups

Rice- 1 cup

Salt- for taste

Onion- 1/4 medium (For softness)

Green chillies2 no

Ginger- 1 inch slice

Jeera- 1tsp

Turmeric- pinch

Oil- for frying the dosa

Onion, green chilli, ginger, cilantro- 1 cup (Very finely chopped )

Preparations:

1. Wash and soak the daal and rice about 5 to 6 hrs or overnight.

2. Wash it again, drain all the water and grind the daal, rice, green chillies, ginger, salt, turmeric, onion, jeera very finely by adding very little water. Keep aside. The batter should be thick, if the batter is too thin, you wont get proper pesarattu.

3. Finely chop the onion, green chilli, ginger, cilantro for sprinkling on top of the dosa.

Now the batter is ready to prepare the Pesarattu.

Note:

1. No need to ferment the batter, once its grinded it is ready to prepare the dosa, if u want u can ferment abt 30mts to 1hr.

2. Use small steel cup to put the batter on tavva and spread the dosa evenly. So it comes thin and easy to spread.

3. If the batter becomes too thin, then we can't prepare the pesarattu. So not to waste the batter, add little bit of rice flour, mix well. Then prepare Pesarattu.

Method:

1. Heat the tavva, sprinkle some water, put the batter and spread it in round shape with small steel cup. Spread it evenly. If any excess batter lying at one place, just take a spoon and spread it all over.

2. Put 1tsp of oil on outer sides of dosa, put finely chopped onion, ginger, cilantro, green chilli, spread them and let it fry properly on the bottom side. (No need to fry on the top side. If u exclude the onion etc then u can fry on both sides. ).

3. Once the dosa is ready, serve hot with Allam chutney or coconut chutney.

The yummy Pesarattu/ Moong daal dosa is ready.....

Note: Most of the people use the moong daal with its skin(Green moong daal), but I used yellow one. U can use anything. The green one gives little more taste and colour to the Pesarattu.

Please try it and let me know your opinions. Thanks. bye.