PESARATTU(SPICY DOSA WITH MOONG AND RICE)
Ingredients:
Moong(greengram)/moong dal-2 cups,
Raw rice-1/2 cup,
Green chillies-4,
Pepper-1/2tsp,
Ginger-1/2”piece,
Salt to taste and
Oil for making pesarattu.
Method:
Wash rice and dal and soak for 5 hrs.
Grind them wth the other items (except oil) to a fine texture and dosa consistency, adding sufficient water.
Heat dosa pan, sprinkle little oil and pour a laddleful of batter and spread it thin to dosa shape.
Spriinkle a little more oil around.
Bring the flame to a low and roast it till one side becomes crispy. Turn to the other side and just cook it(it does not need to become crispy).
When both the sides are done, remove from the pan.
It can be served with ginger chutney.(any kind of chutney will also go well).
NOTE:A topping with chopped onions mixed with chopped green chillies along with ½ tsp of whole cummin seed(jeera) will enhace the taste of the pesarattu. It should be spread and pressed lightly with the help of the ladle, soon after the dosa batter is spread. Pesarattu need not be covered with a lid, if the topping is added. It can be folded just like a masala dosa, once it is done.
Ingredients:
Moong(greengram)/moong dal-2 cups,
Raw rice-1/2 cup,
Green chillies-4,
Pepper-1/2tsp,
Ginger-1/2”piece,
Salt to taste and
Oil for making pesarattu.
Method:
Wash rice and dal and soak for 5 hrs.
Grind them wth the other items (except oil) to a fine texture and dosa consistency, adding sufficient water.
Heat dosa pan, sprinkle little oil and pour a laddleful of batter and spread it thin to dosa shape.
Spriinkle a little more oil around.
Bring the flame to a low and roast it till one side becomes crispy. Turn to the other side and just cook it(it does not need to become crispy).
When both the sides are done, remove from the pan.
It can be served with ginger chutney.(any kind of chutney will also go well).
NOTE:A topping with chopped onions mixed with chopped green chillies along with ½ tsp of whole cummin seed(jeera) will enhace the taste of the pesarattu. It should be spread and pressed lightly with the help of the ladle, soon after the dosa batter is spread. Pesarattu need not be covered with a lid, if the topping is added. It can be folded just like a masala dosa, once it is done.
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