Ingredients:
- 1 cup Green gram
- 1/4 cup Rice
- 2 Medium Size Onions (Finely chopped)
- 1 inch length Ginger (Chopped)
- 2 Green chillies (Chopped)
- 1 tsp Cumin seeds
- 1/4 tsp Asafoetida/Hing
- As per taste Salt
- As required Oil
Method:
1) Soak the green gram and Rice separately for 4-5 hours.
2) First grind Green chillies, Ginger, Cumin seeds to coarse mixture. Then add Rice and grind again. Now add soaked Green gram and grind to smooth paste by adding required water.
3) Add Salt and Asafoetida/Hing to this batter and mix well.
4) Heat a tsp of Oil in a Kadai/Pan, add Onion and fry till translucent. Transfer it to a bowl and keep aside. (I have used my dosa tawa instead of a kadai to fry the onions)
6) Heat a Dosa tawa and grease it with oil. Pour a ladle full of batter on tawa and spread it around like a circle.
7) Drizzle oil around the edges and leave it to cook for few minutes in medium flame. Now add onions on half of the part of Pesarattu, press it with the ladle and close it.
Andhra special Pesarattu Dosa is ready to be served.
We usually eat it with tomato sauce as side dish. Coconut chutney and Ginger chutney is a good combination for this pesarattu dosa.
Variation:
1) Instead of adding onions separately, you can also mix it directly to batter and make dosa
Tips:
1) Instead of whole green gram, you can also use split ones and it takes less soaking time.
2) While grinding, you can also add 2 tbsp of chopped coriander leaves.
3) Green chillies quantity can be altered as per your taste..
1) Soak the green gram and Rice separately for 4-5 hours.
2) First grind Green chillies, Ginger, Cumin seeds to coarse mixture. Then add Rice and grind again. Now add soaked Green gram and grind to smooth paste by adding required water.
3) Add Salt and Asafoetida/Hing to this batter and mix well.
4) Heat a tsp of Oil in a Kadai/Pan, add Onion and fry till translucent. Transfer it to a bowl and keep aside. (I have used my dosa tawa instead of a kadai to fry the onions)
6) Heat a Dosa tawa and grease it with oil. Pour a ladle full of batter on tawa and spread it around like a circle.
7) Drizzle oil around the edges and leave it to cook for few minutes in medium flame. Now add onions on half of the part of Pesarattu, press it with the ladle and close it.
Andhra special Pesarattu Dosa is ready to be served.
We usually eat it with tomato sauce as side dish. Coconut chutney and Ginger chutney is a good combination for this pesarattu dosa.
Variation:
1) Instead of adding onions separately, you can also mix it directly to batter and make dosa
Tips:
1) Instead of whole green gram, you can also use split ones and it takes less soaking time.
2) While grinding, you can also add 2 tbsp of chopped coriander leaves.
3) Green chillies quantity can be altered as per your taste..
I've got some mung beans in the cupboard maybe I'll finally use them. Looks delicious and thanks for the step by step pictures!
ReplyDeleteHi Melida, thanks for stopping by. I am glad that this recipe helped you.
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