Me and hubby love pesarattu. whenever we eat out at a andhra hotel, we order this. I love to prepare pesarattu on weekends as it involves less job and extra credits goes for this healthy break-fast. when you have little of last batch of the dosa batter, mix it along with pesarattu batter. that yields good dosa's.
I used to add raw rice for making the batter and have made thick pesarattu like our adai before. somehow, we liked only the thin one's. so i started to follow this simple recipe.
I just love to eat these pesarattu without any side-dishes. the onions and green chilli on every bite will simply be good. Pesarattu is normally served with upma. It can also be served with simple coconut chutney and sambhar.
Pesarattu
yields- 10 thin pesarattu
soaking time - overnight or 3 hrs
preparation time - less than 15 minutes
Ingredients:
- Whole moong dal - 1 cup / 200gms (soaked in water overnight or 3 - 4 hrs)
- Green chilli - 2
- Cumin - 2 tsp
- Ginger - 1' inch size
- Onion - 1 finely chopped or 10 small onions finely chopped.
- Green chilli - 1 finely chopped
Wash and soak the whole moong dal in water for about 3 - 4 hrs or overnight. if soaked for overnight, it may also sprout and that makes the pesarattu more nutritious.
Grind the soaked moong dal along with green chilies, ginger, cumin, 1/4 cup of water & salt to taste into a smooth and fine batter.
Now the batter is ready to make pesarattu. yes you need not ferment! Heat a dosa tawa, take a ladle full of batter and make dosa's. if you prefer thin make thin dosa's.
Drizzle oil on sides, if you prefer toppings, add the finely chopped small onions and green chilli over the dosa and wait for a minute and flip the dosa, to let the other side of the dosa to get cooked. after half a minute remove the dosa to serve.Serve plain or with coconut chutney or sambhar.
Notes:
- As mentioned, you can mix this pesarattu batter along with left over dosa batter and make dosa's.
- If serving pesarattu for kids, make sure to reduce one green chilli, it will reduce spice.