Pesarattlu / Moong Dal Dosa

Pesarattu /moong dal dosa is a most wanted cuisine in Andhra Pradesh. It is generally preferred with Moong Dal Upma / Rava Upma . So, it is mostly known with the name of Upma Pesarattu. These dosas are made with whole green gram / split moong lentils. I generally made with both pulses equip with rice, cumin seeds, onions, green chillies, dried red chillies, ginger and salt.

Main Ingredient

  

Green gram                        :           250 gms

Split moong lentils             :           250 gms

Other Ingrdients

Rice                               :           100 gms 

Cumin seeds                  :           2    tsps

Onions                           :           1   cut into small piesces

Greenchillies                 :          5  no.s if you desire more you can add more

Dried red chillies           :          3 no.s

Ginger                           :           2 inches grated

  

Method: Wash the pulses and rice and then soak in sufficient amount of water for 5 to 6 hours. Drain the water now add cumin seeds, 3 green chillies, dried red chillies grind in a wet grinder into a smooth batter.  Take away from the grinder add salt and grated ginger mix well with serving spoon. Take a non-stick pan / tawa heat on high flame wipe with a spoon of oil add 2 serving spoons of batter and widen into a round shape. Turn into low flame otherwise dosa could burn. Pour 1tsp oil around and centre of the dosa. Sprinkle some onions, some pieces of remaining chillies on the dosa. Turn over the other side and let it for cooking and crisp for 2/3 minutes in simmer. Remove from tawa.

Enjoy it with Coconut chutney / tomato and coconut chutney.