Pesarattu is a delicious type of dosa made specifically from green moong dal. It is a specialty from the state of Andhra Pradesh. This wonderful and tasty recipe is easy to prepare and very nutritious. Pesarattu's are traditional eaten with coconut chutney, but the original famous combination in Andhra is Pesarattu with upma.
- Whole green moong dal -2 cups
- Rice Flour – 11/2 tbsp
- Ginger- 2 inch (peeled and finely minced)
- Onion – 1 large (finely chopped)
- Green chilli- 3 or 4 finely chopped
- Cumin seeds – 2 tsp
- Salt to taste
- Oil – as required
· Soak the whole green moong dal overnight in just enough water to cover. Next day, drain well and using a mixer (or blender) grind into a slightly thick batter using water as needed, also add a small piece of ginger and green chilli to it. Transfer to a large mixing bowl, cut the remaining ginger, Onion, green chillies into very small pieces and also take the cumin seeds into one plate.
· Using a flat tawa or non-stick pan on medium high heat, add a little oil and spread evenly to coat the entire surface. When hot, add a large ladle full of the batter to the centre of the hot tawa. Using the back of the ladle spread the batter evenly into a thin layer to form like a dosa.
· Now sprinkle the onions, cumin seeds, ginger pieces and green chillies onto the top of the pesarattu and pour little bit of oil to the surrounding of the pesarattu.
· Let the pesarattu become golden and crispy (2-3 minutes) before turning it on the other side. Add a little oil if needed, remove after 1-2 minutes and serve with Chutney / with Upma in the middle.