Pesarattu, also known as Moong Dal Dosa, is a popular and nutritious South Indian dish made from green gram (moong dal). Here's a recipe for making Pesarattu: Ingredients: 1 cup whole green gram (moong dal), soaked for 4-6 hours 2-3 green chili peppers, chopped (adjust to taste) 1 inch ginger, grated 1 small onion, finely chopped A handful of fresh coriander leaves, chopped Salt to taste Oil or ghee for cooking Instructions: Drain the soaked moong dal and rinse it thoroughly. In a blender, grind the soaked moong dal along with chopped green chili peppers and grated ginger. Add a little water as needed to make a smooth batter. The consistency should be slightly thicker than regular dosa batter. Transfer the batter to a mixing bowl. Add chopped onions, chopped coriander leaves, and salt. Mix well. Heat a dosa tava or non-stick skillet over medium heat. Grease it lightly with a few drops of oil or ghee. Pour a...
Pesarattu, also known as Moong Dal Dosa, is a popular and nutritious South Indian dish made from green gram (moong dal). Here's a recipe for making Pesarattu:
Ingredients:
- 1 cup whole green gram (moong dal), soaked for 4-6 hours
- 2-3 green chili peppers, chopped (adjust to taste)
- 1 inch ginger, grated
- 1 small onion, finely chopped
- A handful of fresh coriander leaves, chopped
- Salt to taste
- Oil or ghee for cooking
Instructions:
- Drain the soaked moong dal and rinse it thoroughly.
- In a blender, grind the soaked moong dal along with chopped green chili peppers and grated ginger. Add a little water as needed to make a smooth batter. The consistency should be slightly thicker than regular dosa batter.
- Transfer the batter to a mixing bowl. Add chopped onions, chopped coriander leaves, and salt. Mix well.
- Heat a dosa tava or non-stick skillet over medium heat. Grease it lightly with a few drops of oil or ghee.
- Pour a ladleful of the pesarattu batter onto the center of the tava.
- Using the back of the ladle, gently spread the batter in a circular motion to form a thin dosa.
- Drizzle a little oil or ghee around the edges of the dosa and on top.
- Cook the pesarattu until the bottom turns golden brown and crispy.
- Flip the dosa and cook the other side until it's cooked through and lightly golden.
- Serve the hot and crispy pesarattu with coconut chutney, tomato chutney, or any chutney of your choice. It can also be served with upma or allam pachadi (ginger chutney) for a traditional combination.
- Enjoy the wholesome and nutritious pesarattu as a delicious breakfast or brunch option.
Note: You can make variations by adding chopped spinach, grated carrot, or other vegetables to the batter for extra flavor and nutrition.
Pesarattu is not only tasty but also packed with protein, making it a popular choice for a healthy meal.