Pesarattu Recipe | How to make Pesarattu Dosa
Delicious healthy no fermentation dosa . Pesarattu makes a great filling breakfast or brunch with tasty chutneys to accompany . the dosa is better and healthier than ghee roast as it uses whole moong dal .
whole green gram ( mung beans )
kodo millets or rice
green chillies for grindning with batter .
1/2 inch piece
cumin seeds to be added to batter
finely chopped onion for the topping
finely chopped coriander leaves for the topping
green chillies finely chopped for the topping .
oil or ghee for cooking pesarattu
pick the moong dal, of smal stones if any and any grit, wash it few times and saok in clean clear water .
wash few times the millets or rice and soak along with whole green gram .
soak both green gram and millets together for about 5-6 hours .
drain water , and grind to a smooth thick batter along with chillies , ginger . onions and cumin seeds can be added at this stage (, how ever i havent added onions and cumin while grinding .)
take the batter to a bowl, add in cumin seeds, salt, asafoetida powder , mix well .
heat a taav , and spread the batter to as thick or as thin you like .
pesarattu batter need not be fermented and will not taste good if fermented., so you can prepare pesarattu immediately after grinding .
use ghee or oil for making pesarattu .
when the top has cooked well, spread the chopped onions, coriander leaves, chillies and cover and serve .
you can also fill with upma and serve with allam pachadi, coconut chutney .