Quick pesarattu

Pesarattu  is usually made with whole moong dal grind with skin…images (4)

This quick pesarattu is made with yellow split moong dal which is very quick n tasty.the whole moong dal takes atleast 4 to 5 hours for saoking..but this normal moong dal, yellow,split n skin less takes jus 10 to 15 minutes to get soft.

images (6)

images (5) 

This recipe makes atleast 10 dosas

Ingriedients:

  • yellow slit skin less moong dal 1 cup
  • onions finely chpped half cup
  • ginger finely chooped 3 to 4 spoons
  • green  chillies finely chopped 3 to 4 spoons
  • jeera (jeelakarra) 1 spoon
  • salt  to taste.
  • oil for making dosas

Preparation:

  • wash and soak yellow moong dal in water for atleast 10 to 15 minutes..
  • now Drain the water from the soaked dal and grind it to paste by adding lilltle water if required.…the paste need not be too soft.
  • Heat the pan ..when the pan is hot enough to make dosa.
  • Fill the ladle up to the 3/4 level with Dosa batter. Gently pour this batter onto the center of the pan - just as you would for a pancake - till the ladle is empty. Now begin spreading the batter.
  • Sprinkle chopped onions ,green chillies ,ginger n jeera on the spread dosa..and also apply oil to the edges of dosa  n few drops in the middle of dosa..let it burn to nic e in the mideium flame  n remove the dosa gently by rolling it..
  • here we don’t flip the dosa  to the other side as the sprinkled onions n green chil;lies will come off..

if u are serving for guests better cook dosa with ghee instead of oil.

this dosa go well with any chetney preferably allam chetney.

 

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2 Responses to “Quick pesarattu”

  • Hmm it appears like your site ate my first comment (it was super long) so I guess I’ll just sum it up what I wrote and say, I’m thoroughly enjoying your blog. I too am an aspiring blog writer but I’m still new to everything. Do you have any helpful hints for rookie blog writers? I’d genuinely appreciate it.

  • Pankaj:

    I have tried this recipe with normal moong dal and Safe Foods Moong Dal and found it to be more tasty. Is that because of the organic thing?? http://www.perigreensafefoods.com/

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