Pesarattu

Pesarattu

The name literally gives away what’s on the plate – it is a combination of the words attu and pesara, which means dosa or crepe and moong dal, in Telugu. Deviating from the use of urad dal that is traditionally used in dosa batter, Pesarattu is made from spilt or whole green moong lentils. This crisp and nutritious dosa is an extremely popular breakfast recipe in all of Andhra Pradesh and is usually served with tangy ginger chutney.
Ingredients:

1/2 cup green moong dal (soaked for 4 hours)
2 tbsp. rice flour
coriander leaves
salt
2 green chilies chopped
1 small onion chopped
oil

Method:

- Soak moong dal for 4-5 hours
- Wash the soaked moong dal thoroughly. While washing, get rid of the green skin.
- For the dosa batter, grind green chilies, onions, coriander leaves and moong dal well into a coarse paste. Add water if required.
- Add rice flour, salt and 1/2 tsp. oil to the paste. Mix the batter well.
- Add water to make the batter of a spreading consistency.
- Heat a flat non-stick pan and get it off the flame.
- Pour the batter with a spoon and spread it into a circle.
- Get it back on the flame and cook it.
- Once the water dries out, brush some oil over the dosa.
- Remove the dosa from the pan carefully making sure that it is cooked from everywhere.
- Serve hot with fresh coconut chutney