PESARATTU (ANDHRA STYLE GREEN MOONG DOSA)

Pesarattu is Andhra style Dosa made using Green Whole Moong, a few spices and Raw Rice Grains.

Prep Time : 10 min

Cooking Time : 6-7 min

Serves : 4

Cup Used : 200 ml

INGREDIENTS :

• 1 cup Whole Green Moong
• 1/4 cup Red Rice (Or any other Rice variety)
• 4-5 Fenugreek Seeds (Methi)
• 2 Green Chillies
• 1″ Ginger
• 8 Curry Leaves
• 1/4 tsp Asafoetida
• 2 tbs Semolina (Rawaa/Sooji)
• 1/2 cup Finely Chopped Onions
• Salt to taste
• Oil as required
• Homemade Ghee as required for roasting the pesarattu

METHOD :

1. For the Pesarattu, rinse and soak the green moong for about 6 hours.
2. Similarly, rinse and soak the red rice alongwith the fenugreek seeds for the same period.
3. After the soaking period, drain out all the water and transfer these moong and rice grains to a mixer grinder.
4. Add the curry leaves, green chillies, ginger and about 3/4 tsp of salt.
5. Grind using 1/2 cup of water initially. Add some more water, a little at a time and grind again to get a smooth paste.
6. Approximately 1 cup water is sufficient for this quantity.
7. Transfer this mixture to a mixing bowl and add the semolina to it. Adding it to the batter aids in getting crisp dosas.
8. For the pesarattu, heat a cast iron griddle and spread oil on it.
9. When it heats up, lower the flame and sprinkle some water over it. If it emits a sizzling sound, it means the griddle has cooled just enough.
10. Spread a ladleful of batter over it in circular motions to get a round disc.
11. Sprinkle some chopped onions over it and apply slight pressure with a spatula, so that the onions stick to the batter (Adding onions is optional).
12. When the bottom side is done, flip the pesarattu and roast well on the other side too.
13. When the flipped side is roasted, flip the pesarattu once again and sprinkle some more chopped onions over it if desired.
14. Transfer to a serving dish and serve this delicious Pesarattu with some Aalya Chatni (Ginger Chutney) for a healthy breakfast.