Pesarattu

Pesarattu is basically a kind of dosa from Andhra Pradesh. This is made of green gram (Moong Daal). But, recently I had it made from Yellow Moong Daal too. It was equally good. Sometimes Upma/Upittu is also added to this dosa like the aaloo sabzi in masala dosa. That’s called MLA Pesarattu. I have no clue why.
I first had it when a collegue’s wife got it for us. It was amazing.
Anyway this is very simple and you cant go wrong with this one.

Ingredients:
1 Cup Green Moong Daal (Soaked for a couple of hours/ min of half an hour)
1 tbl spoon rice (optional)
2-3 Green chillies (optional)
Salt – to taste

Procedure:
Grind all the ingredients, until you get a fine paste. The water in which the ingredients were soaked would suffice, if required, you can add a little water, It should be of the dosa batter consistency. Add salt in the end and mix it with the batter.
This does not require fermentation.
Heat a tava on the stove on medium heat. Now take a ladle shaped like a cup, or pour the batter on the stove and make a circle with a cup. You can add a few drops of oil or ghee and let it cook for a few minutes. Then turn around the dosa on the tava and let it cook for a few minutes.

Now the pesarattu is ready. Serve it with chutney.

For MLA pesarattu, add some Upma in the middle of the dosa.

Credits : The collegue’s wife and Vahrevah