PESARATTU(TYPE OF DOSA)

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.

STUFFED PESARATTU(TYPE OF STUFFED DOSA)

STUFFED PESARATTU
Plain Pesarattu can be stuffed with plain upma with cashew pieces liberally mixed and folded just like a masala dosa.
Stuffing is done after the pesarattu is done. Upma should be kept ready before making the pesarattu.
This can be a filling and wholesome breakfast.