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
- 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
- For the Pesarattu, rinse and soak the green moong for about 6 hours.
- Similarly, rinse and soak the red rice alongwith the fenugreek seeds for the same period.
- After the soaking period, drain out all the water and transfer these moong and rice grains to a mixer grinder.
- Add the curry leaves, green chillies, ginger and about 3/4 tsp of salt.
- 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.
- Approximately 1 cup water is sufficient for this quantity.
- Transfer this mixture to a mixing bowl and add the semolina to it. Adding it to the batter aids in getting crisp dosas.
- For the pesarattu, heat a cast iron griddle and spread oil on it.
- 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.
- Spread a ladleful of batter over it in circular motions to get a round disc.
- 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).
- When the bottom side is done, flip the pesarattu and roast well on the other side too.
- When the flipped side is roasted, flip the pesarattu once again and sprinkle some more chopped onions over it if desired.
- Transfer to a serving dish and serve this delicious Pesarattu with some Aalya Chatni (Ginger Chutney) for a healthy breakfast.