PESARATTU ~ Savor

Andhra Pesarattu is a delicacy from Andhra Pradesh. It is served along with upma, hence it is famous as pesarattupma.It is slightly different from the usual Dosa with a combination of rice and moong dal. Since Moong is good for the health, it is always better to go in for this dish when u gets a chance to select. The difference between Pesarattu to the normal idlies & dosas is that the batter is fermented, and for this dish it is not. Its a kind of instant type as it requires very less time to prepare and also to eat it..;->

Ingredients:-

Moong dal(green gram)- 2 cups

Raw rice-3/4 cup

Ginger-2” piece

Green chillys-4

Onions-2(for garnish)

Oil

Method:-

Wash both rice and whole Green gram & soak in water over night.

Drain the soaked water in the morning, grind green gram, rice, ginger and onion in the mixer to a smooth consistency adding sufficient water to suit the usual dosa batter.

Place dosa griddle /pan on the flame and grease it with little cooking oil on it. On heating use a half cut onion and rub oil evenly and Pour a ladle of batter on it and spread it into a thin round layer like a pan cake and drizzle little oil around the edges of Pesarattu.

Sprinkle small quantity of chopped ginger ,onions, cummin seeds and green chilies on. Flip the dosa , so that it is cooked on the other side as well applying a little oil .Cook it for a minute, keeping a watch that it does not get charred.

Remove from the pan, and your Pesarattu is ready for eating. Relish it with ginger chutney or the dry chutney powder.

Note:-

Sprinkle a little water on the pan and use the same procedure for making your next Pesarattu.

Don't ferment the batter. If you are not making dosas immediately refrigerate the batter