Wednesday, 24 October 2012

Pesarattu (Green Moong Dal Dosa)

Its a popular delicacy of Andhra Pradesh serve with Allam Chutney and upma.


  • For batter:
    • Green moong dal (Whole):  1 cup
    • Rice:  ½ cup  (you can increase or decrease qty of rice as per ur choice, increase if u want more crispiness)
    • Green chilli:  1 -2
    • Onion:  ½
    • Cumin seeds:  1 tsp
    • Ginger:  a small piece
    • Salt: to taste
  • For Topping: (Mix the below ingredients  in a bowl and keep aside)
    • Ginger: a small piece (chopped)
    • Green chilli: 1 (chopped)
    • Onion: 2 (chopped)
    • Fresh Coriander leaves : chopped 

  1. Soak rice and daal for 6 hrs (preferably overnight).
  2. Grind daal with 1-2  green chilli, salt, ginger (a small piece) and 1 tsp cumin seeds. If you want soft pesarattu, add ½ onion also while grinding daal.
  3. Batter should be fine not coarse. This batter doesn’t need fermentation.
  4. Take a bowl and pour on tawa. Spread with katori.
  5. Sprinkle oil on it.
  6. You can even the top of spreaded batter with spoon to get even dosa.
  7. When dosa is still wet ( half done), sprinkle toppings mixture on it.
  8. Serve with upma and  ginger chutney .

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