Pesarattu is a popular dosa in Andhra Pradesh and Telangana. It is popularly called as Pesarattu Upma as this dosa is served and tastes great with upma. This yummy dosa is either made with green mung dal or yellow mung dal. Either ways it tastes great and a healthy dish. These protein packed dosas are served for breakfast, lunch and even for dinner. Like regular dosa this dosa does not require any fermentation. Soak the dal for 6-8 hours, grind it with few green chili, ginger and cumin seeds. And the batter is ready to use. Any left over batter please store in fridge and use within 1-2 days.
This recipe goes to week 3, day 2 of Blogging Marathon 117 under the theme " Choose 1 ingredient and make 3 courses".
Ingredients:
Yellow moong dal 2 cups
Rice 1/2 cup
Ginger 1 inch
Green chili 3
Cumin seeds 1 spoon
Chopped onions 1 cup ( optional )
Chopped cilantro 1/2 cup ( optional )
Oil
Salt to taste
Preparation:
Wash and soak dal and rice together for 4-5 hours.
Grind dal and rice together along with ginger, green chili and cumin seeds. to smooth paste.
Add little water to get a consistency of a regular dosa batter.
No need to ferment, this dosa have to be made immediately.
Add salt to the batter and mix well.
Heat on stick dosa pan, add a ladle full of batter and spread in a circular motion just as dosa.
Ingredients:
Yellow moong dal 2 cups
Rice 1/2 cup
Ginger 1 inch
Green chili 3
Cumin seeds 1 spoon
Chopped onions 1 cup ( optional )
Chopped cilantro 1/2 cup ( optional )
Oil
Salt to taste
Preparation:
Wash and soak dal and rice together for 4-5 hours.
Grind dal and rice together along with ginger, green chili and cumin seeds. to smooth paste.
Add little water to get a consistency of a regular dosa batter.
No need to ferment, this dosa have to be made immediately.
Add salt to the batter and mix well.
Heat on stick dosa pan, add a ladle full of batter and spread in a circular motion just as dosa.
Add some chopped onions and cilantro on top.
Sprinkle some oil or ghee on top and let it cook till nice and crisp.
Cook on low to medium flame as we will be cooking this dosa only on 1 side.
Serve hot with any chutney or idly powder.
Check to see what my fellow bloggers are cooking for Blogging Marathon 117.
5 comments:
I love both the version of pesarattu, though I find this version very easy to make. Excellent choice Sushma.
This is a interesting recipe - We make moong dal chillas , dosa with moong dal would be so interesting . Will surely try !
I too love both versions of pesarattu. Makes a healthy and filling breakfast.
We make this too. And what a great picture. It looks inviting. Feeling to just grab a piece of dosa and eat. Awesome dear.
Good one, Sushma. This is our go-to breakfast and it doesn't need fermentation.
Post a Comment