For pesarattu batter:
- 2 cups of moong dal/pesara pappu/hesaru bele
- 1 Tblsp of uncooked rice (I used sona masoori)
- 1.5 cups water
- 1 Tsp cumin seeds
- 1 inch piece of ginger root
- 4-5 green chilies (adjust to taste)
- handful of fresh cilantro
- 1 Tsp salt (adjust to taste)
- 2-3 Tsp cooking oil
- 2 Tbsp finely chopped onions (optional)
- 1 Tblsp finely chopped green chilies (optional)
Method
- Soak the moong dal and rice in 3 times volume of water
for about 1-2 hours. Use warm water for soaking to speed up the process.
- When the dal has plumped up and soft to touch, bring it
into a blender/grinder along with the other ingredients except for salt.
- Grind to a foamy smooth paste by adding water as
needed. The batter is not very runny but should be easy to spread into a
dosa.
- Add salt and mix well
- Heat a flat pan on medium heat, I use my griddle for
most of the dosa making at home.
- Take a ladleful of the batter and pour it in the center
of the pan and quickly spread it out in circular motions. The pesarattu is
generally a thicker dosa than the regular ones, so do not worry about
making it paper thin.
- Spread a few chopped onions and green chilies when the
batter is still uncooked.
- Sprinkle a few drops of oil on top and press down the
onions and chilies lightly with your dosa flipper.
- Once the dosa is cooked on the bottom, gently reverse
it on the pan and cook for a minute.
- Flip the dosa back.
- Traditionally this is served with chutneys such as ginger chutney, tomato chutney or coconut chutney, I served it with ginger chutney.
No comments:
Post a Comment