Here is the recipe for Pesarattu:
1 cup Moong dal
a fist full of rice
1" peice Ginger
2 to 3 Green chillies
1 tsp Cumin seeds
Salt as per taste
- Wash and soak moong dal overnight.
- Next day morning drain the water and pour the moong dal into a blender jar.
- Add salt, ginger, green chillies and make a smooth batter. The consistency of the batter should be slightly thick, not pouring.
- Add cumin seeds to the batter.
- Heat a tawa/griddle and pour a ladle full of this batter and spread it as you do for dosa.
- Pour little oil around the dosa.
- After it turns slightly golden brown, carefully turn it to the other side, leave for a second and remove it into a plate.
- You can serve this with any chutney of your choice, usually this is served with ginger pickle.
Usually the pesarattus are served in combination with upma, which is really heavy and you cannot eat more than one or two. You also feel drowsy and after you them. But my mom use to finely chop an onion and caramelize it in very little oil. Stuff it between the pesarattu and eat with chutney, tastes great and it is not too heavy also.
This is my contribution for JFI - Breakfasts which is being hosted by Suma of VeggiePlatter, originally started by Indira or Mahanandi and also to Vegetable Marathon - Beans being hosted by Silpa of Anita's Kitchen