Sunday, September 19, 2010

Pesara Attu ~ Moong Dal Dosa

This is a Andhra speciality ,which comes under Tiffin / Breakfast in the Dosa's Category.Pesarattu is a dosa made with Pesarapappu ( Moongdal), used with  skin on  and this is makes Dosa give the Classic Green Color.We can also serve it with Sooji Upma / Bombay ravva Upma rolled inside it,this is called as "M.L.A"Dosa in India.Upma and Dosa is different,Combination of Upma with this Pesarattu becomes "Upma Pesarattu".This Dosa is high in protein and fiberThis is a heavy lentil batter and does not keep very well.So use up the batter with in 2 days.

  • Whole green Moong dal - 1 cup
  • Rice flour- 2 tbsp (optional)
  • Greenchilies- 2-3 no
  • Ginger- 1" fresh peeled
  • Salt to taste
  • Water-1 to 1 1/2 cup to grind
  • Oil/Ghee - to roast the Dosa
For Garnishing:
  • Kothimeer leaves- few handful
  • Onions- 1 chopped
  • Ginger- 1/2 inch chopped
  • Cuminseeds-1/2 tsp
  • Lemon juice-1/2 tbsp

  • Soak moong dal overnight (atleast 8-10 hrs)
  • Wash and grind dal along with ginger and green chillies into smooth batter.( not too thick/thin. Shift the batter into bowl and add rice flour and salt. ( I did not used Rice flour )
  • Keep the frying pan or non stick pan on medium heat and grease it with little oil and rub with Onion slice.By doing so the dosas come perfectly.
  • Pour a ladle of batter on it and spread it into a thin round layer like a pan cake and drizzle little oil/ghee around the edges of Pesarattu.
  • Sprinkle small quantity of chopped onions, cummin seeds,ginger pieces,Lemon juice and green chilies on the Pesarattu.
  • Cook until the edges become brown. Then flip the Pesarattu over and sprinkle little oil /gheeover the edges.
  • Cook it for a minute , keeping a watch that it does not get charred. ( Not to turn Black, Maadatam)
  • Remove from the pan, and your Pesarattu is ready to serve and eat. 
  • Sprinkle a little water on the pan and use the same procedure for making your next Pesarattu.
  • Serve it hot with upma and coconut chutney.

  • Do not ferment the batter. If your not making dosas immediately refrigerate the batter.
  • You can also make a "Pesara Punugulu" with this batter by deep frying the paste in the oil by making small balls.
  • Taste these balls with dipped in Yogurt and Sambar,really tastes good.

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