Pesarattu(moong dal dosa)
Batter,chopped onions and dhaniya
Clean wash and soak Moong dal for 5 to 6 hours. Drain and grind moong dal adding ginger, salt and green chillies. Take it into a bowl and add 2 table spoons of rice powder and jeera to it. Now the batter is ready to prepare pesarattu.
Pesarattu being prepared
Take a dosa pan, take a ladle full of batter, pour it in the centre of the pan and spread in a circular way, shaping the batter into a thin round. (it is very easy, if you already know to make dosa) Spread finely chopped onions and fresh dhaniya. Add 1 to 2 tea spoons of oil around and roast it until golden color in a medium flame. Fold and Serve hot ...............
Upma and ginger chutney are the best combinations for Pesarattu. Pesarattu (Andhra special) is ready.........................Enjoy Pesarattu with upma, ginger chutney or coconut chutney. (click on the links for the recipe)
Pesarattu (moongdal dosa)
By Mrs Uma ramana
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