Pesarattu (Moong Dosa)
Pesarattu is a variant of dosa (crepe) prepared from moong (green gram). It is an Andhra style breakfast or snack. The batter does not require fermentation. This dosa is served with ginger chutney or tamarind chutney (Andhra style). You may have it with any chutney of your choice.
Measurement: 1 cup = 180 ml
Makes: 10 to 12
Ingredients:
- Moong – 1 cup
- Rice – 1/4 cup
- Poha – 1 tbsp (optional – my addition)
- Ginger – 1″ piece
- Green chillies – 2
- Cumin seeds – 1 tsp
- Oil/ghee for frying
- Salt to taste
Procedure:
- Wash moong, rice and poha. Soak for at least 4 to 5 hrs or overnight.
- Drain. Grind with ginger and green chillies by adding sufficient water.
- Add cumin seeds, salt and water if necessary to have a pouring consistency.
- Rest it for 10 to 15 min.
- Grease a frying pan and pour ladleful batter and spread immediately.
- Fry on medium flame.
- Drizzle oil/ ghee on top and flip over and fry.
- Repeat the procedure for remaining batter.
- Serve with ginger chutney /tamarind chutney/ tomato coconut chutney
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