1 cup split green gram
2 tbsp Idly batter (or 2 tbsp Rice flour) (or 1 tbsp raw rice)
1/2 inch piece Ginger (finely chopped)
2 Green chillies (finely chopped)
1 tbsp grated coconut (optional)
2 tbsp chopped Coriander leaves
1 tsp cumin seeds
1 pinch Asafoetida (optional)
Soak the green gram for 4-5 hours.
Drain the water and grind it with green chillies, ginger, corriander leaves, cumin seeds, coconut and Asafoetida.
Add idly batter or rice flour to the grounded ingredients.
If you are using raw rice, you need to soak it with green gram and grind it with it.
Add salt, onion, capsicum and carrot to this batter and mix well.
Heat a tava and grease it with oil. Pour a ladle full of batter on tava and spread it around like a circle.
Drizzle oil around the edges and cook. Then flip it over to other side and cook.
Tasty pesarattu is ready.
We usually eat it with tomato sause as side dish. Coconut chutney is also a good combination for thsi pesarattu dosa.
Instead of whole green gram, I have used the split ones as it takes less soaking time. If you don't have split ones, you can use the whole green grams.
For making Idly batter, while soaking rice and urad dal I soak this green gram seperately. After finishing the Idly batter in grinder, instead of cleaning the grinder completely I grind for pesarattu with left out Idly batter.
Do not ferment this batter, as this pesarattu dosa needs to be made immediately after grinding. Your dinner is ready with tasty pesarattu and the next day with hot idlys.
Incase you have idly batter already, you can mix it after grinding all ingrediates for pesarattu.
Instead of grinding the chopped corriander leaves, you can add it to batter directly also.
Adding finely chopped capsicum gives a nice taste.
Green chillies quantity can be altered as per your taste.
You can do this pesarattu with out the veggies too. Crispy thin dosa will be ready with out veggies. With veggies, this dosa will be little thick.
While grinding the ingredients, be careful about adding water. Incase you have added more water, add few tsp of rice flour to make it thick.
If you are refrigerating this batter, dont keep it for more than a day.