Pesarattu

Pesarattu - Shobana Rao

Recipe:

Whole moong (sabut moong) or green gram, 1 and 1/4 cup Raw Rice, 1/2 cup Chopped coriander leaves, 2 tbsp Garlic, 2-3 cloves (optional) Ginger, 1/2 inch piece, grated Onions, medium-sized, finely chopped, 2-3 Green chillies, finely chopped, 4-5 Salt, to taste Oil, for shallow frying 

Method: 

Wash the whole moong and raw rice and soak them in water for about 6 hours. Drain the water Grind the mixture of whole moong and raw rice along with salt, coriander leaves, garlic, and ginger to a coarse paste, gradually adding water, to make the batter Heat a non-stick tawa and pour a ladle of batter as you would for making a dosa Spread it out quickly in a circular motion with the back of the ladle. Drizzle 1 tsp oil around the edges. Now, sprinkle finely chopped onions and green chillies on the dosa, as per your requirement, for the topping.

Cook the dosa till the base becomes golden Fold it in half and cook the other side till it is also done Serve hot with allam pachadi (ginger) chutney.