Pesarattu

📝INGREDIENTS

👩‍🍳Recipe

Step 1
- Wash the moong dal and rice thoroughly.
-Soak them in water for 4-6 hours or overnight for best results.
-This will help soften the dal and rice for easy grinding.
Step 2
- Drain the soaked moong dal and rice, and transfer them to a wet grinder or food processor.
-Add a little water (a few tablespoons) and grind the mixture into a smooth, thick batter.
-similar to the consistency of regular dosa batter.
Step 3
- While grinding, add the chopped green chili, cumin seeds, and grated ginger for flavor.
-Once the batter is ready, transfer it to a bowl and let it rest for 15-20 minutes.
-The batter should be thick but spreadable.
Step 4
- After resting, add salt to the batter and mix it well.
-If the batter is too thick, you can add a little water to adjust the consistency to make it easy to spread on the tawa.
Step 5
- Heat a non-stick tawa or cast iron griddle over medium heat.
-Once the tawa is hot, lightly grease it with a little oil or ghee.
Step 6
- Pour a ladleful of the prepared batter onto the hot tawa and spread it gently into a thin, round shape.
-You can use the back of the ladle to spread the batter evenly in a circular motion.
Step 7
- Drizzle some oil or ghee along the edges of the dosa and cook on medium heat.
-until the edges start to lift from the tawa and the bottom turns golden and crisp.
Step 8
- Flip the Pesarattu over and cook the other side for a minute or two until it's slightly golden.
-However, traditionally, Pesarattu is served only on one side.
Step 9
- Fold the Pesarattu and serve it hot with ginger chutney or coconut chutney and sambar on the side. Enjoy!
Pro Tip
- For extra crunch, you can sprinkle some finely chopped onions, coriander, or green chilies on top of the batter before cooking.
-This gives the dosa an extra burst of flavor!
Serving Tip
- Pesarattu tastes best when served immediately after cooking.
-Serve it with tangy chutneys and sambar for a complete meal!