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Prathima Shivraj, Banglore, Karnataka, India
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Tuesday, 29 March 2011

Pesarattu

Tuesday, 29 March 2011

Ingredients:
Whole Green Moong Dal - 1 cup
Rice - 1/4 cup
Green chillies - 3
Ginger - 1 peeled
Salt - according to taste
Oil - 2 tablespoons
Onion - 1(for topping)

Method:
  • Soak Moong dal, rice overnight/atleast 5 hours.
  • Grind the soaked dal, rice, ginger, green chillies to a smooth batter like dosa, add salt to the batter.
  • Heat an iron pan/nonstick pan pour 1/2 teaspoon of oil, pour laddle full of batter into the pan, spread it into a thin roundshape layer like pan cake. Pour oil along the edges of dosa.
  • sprinkle chopped onion and press with a laddle to stick it into dosa, cook till it turns golden brown, then flip it and cook for one minute.
  • Serve hot with ginger chutney.
  • Tastes delicious with combination of upma.

1 comments:

Pranitha said...

Pesarattu upma famous andhra dish...in our inlaws house we dont even soak green moong dal for hours. We can right away grind it to fine paste with green chillies and ginger added to paste. I basically do not like to mix rice with this batter. Tastes so good with upma and ginger chutney...

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