PESARATTU DOSA/ANDHARA PESARATTU DOSA

PESARATTU DOSA /ANDHARA PESARATTU DOSA

Pesarattu dosa is made with moong dal. This dosa does not need fermentation like the traditonal dosa. With a little planning, breakfast or dinner can be made in a moments notice.

If the pesarattu dosa batter is very thick, thin it out by adding little water. We will need a pouring consistency for making pesarattu. Dense batter makes thick pesarattu.

All use raw rice in this recipe but i didn't use rice ,so its perfect for weight loss.I make dosa with moong dal and with some spices .

Hope you will try this out and let me know how it turns out for you..

Pesarattu dosa recipes:

Prep time -6 to 8 hrs

Cooking time- 1to 2 min per dosa

Dish:Main
Cuisine:Indian
Serves3 to 4 no

Ingredients:

Green Moong Dal / Pacha Payaru – 1 cup
Red Chillies – 5
Ginger – 2 inch piece
Cumin Seeds / Jeerakam – 1 tsp

Sombu/Fennel seeds-1tsp
Salt to taste
Water as needed
Oil for Cooking Dosa

Method:

Wash dal well. Soak them for 6 to 8 hours. Drain them and add it to a blender.
Add in red chilli, ginger, sombu, cumin seeds in it and grind them to a smooth paste.
Add in salt and mix well. Adjust water and make into a pouring batter consistency.
Heat a tawa. Take a ladleful of batter and make into a thin dosa. Drizzle oil around the edges and center, smooth the top with a spatula.
Cook it for a min or so till the dosa is cooked.
Fold and serve with coconut chutney.

Pictorial:

1)Take dal and soaked in water for overnight and double in size

2)Then take in blenderAnd add red chilli, ginger, cumin, Sombu

3)Grain into coarse paste

4)Then transfer into bowl

5)And add water and salt mix well

6)Make dosa in a tawa

7)Drizzle with oil

8)flip it and cook

9)Serve it

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