Tuesday, March 28, 2006
Pesarattu (Split Moong Dal Dosa)
Split Moong Dal - 3 cups
Cumin Seeds - 2-5 table spoons (depending upon your taste)
Ginger (Peeled)- Small piece
Green Chillies - 5-6 in number
Salt to taste
Method of Preparation:
Soak Moong Dal Overnight in water. Next day morning Grind it to smooth paste with Ginger and Green Chillies. No need to ferment the batter. Your batter is ready to make dosas.
To prepare Dosa's:
Take a flat pan and heat it. Sprinkle water on it to test if it is hot or not. If the water on it evoparates with sound then the pan is hot enough to start the dosas. Take a big spoonful of batter and pour it in the middle of pan. Slowly spread out from middle making round shape. (Practice makes it come out real neat round). Pour very little Oil around dosa. let it be for a minute. After that turn the dosa other side. and pour very little oil. When you feel that both sides are done then remove dosa from pan and serve hot with any chutney.
Pesarattu tastes good with Upma and Ginger Chutney.
Cumin Seeds - Jeera(Hindi), Jeelakarra (Telugu)
Split Moong Dal - Pottu Pesaru Pappu (Telugu)
Flat pan - Dosa Penam (Telugu)
Ginger - Adrak(Hindi), Allam (Telugu)
Green Chillies - Hari Mirch (Hindi), Pachi Mirapakayalu (Telugu)
1. Cumin seeds are good for digestion. Since Moong dal is heavy food, adding cumin seeds makes it easy to digest.
2. Adding oil while making dosas should be much less. Can just take a table spoon dip it in oil and spread it around dosa.
Preparation Time: 2-3 minutes per dosa.
Labels: Indian Tiffins