Pesarattu

Dosas are delight to eat. Every gourmand reading this would agree with me. In South Indian cuisine there are a variety of dosas. Generally made with different proportions of rice and dal. 

In my previous post I had told you that I made Pesarattu with the coconut chutney. This delicious crispy dosa is one of the most famous breakfast dosa from Andhra cuisine. It is normally served with coconut chutney and allam pachdi (ginger chutney). I shall share the recipe of allam pachadi soon. However the day I made Pesarattu I did not have time to make the ginger chutney so served it with some tomato pickle instead.

Pesarattu is green moong dal dosa and does not contain urad dal unlike other dosas. 

The method is simple and you can serve this dosa as breakfast or evening snack.

Pesarattu

Makes -  6 Dosas

Ingredients

1 cup Green moong dal split
1 inch ginger piece
2 green chillies
1 tsp cumin
Salt to taste
2 Onions finely chopped
Oil

Method

• Soak Green moong dal for 6 hours.
• Strain the water from the soaked dal.
• In a mixer jar, grind the soaked dal, ginger, green chillies. Add water just enough to grind all into fine paste.
• Remove the mixture in a bowl. Add salt and cumin seeds and mix well. The consistency of the batter should be like that of any dosa batter. Neither too thin nor too thick. You can add water to bring it to required consistency.
• Take a tawa and heat it. The tawa should be medium hot. 
• Stir the batter. Take a round serving spoon full of batter and spread it on tawa in circular motion starting from centre of the tawa. Immediately spread the chopped onions evenly on it.
• Drizzle some oil on the sides of the dosa as well as in its centre. Cook on high to medium flame till it is golden brown on one side.
• Flip the dosa and let it cook. One dosa should take about 2-3 min to cook on medium flame.
• Once done, serve crisp and hot with the chutney.

Tips: 

• To make dosas more crispier add 1 tbsp of rice flour while preparing the batter.
• Always cook dosas on medium to high flame. Dosas cooked on low flame turn out chewy.
• If possible always use non-stick dosa tawa to make dosas. You will find it easier to cook them.
• If you are using an iron tawa then grease it properly before making a dosa else the dosa will stick to it and you will find it difficult to remove it from the griddle.

Make these tomorrow for breakfast and share your experiences with me in the comment section below. Also subscribe to my blog to get regular updates on my culinary creations.

Till then 

Stay Happy Stay Healthy.