Thursday, March 19, 2015

Andhra Pesarattu Dosai

                                                              Pesarattu Dosai is a very popular type of Dosa in Andhra Pradesh.I have had it only once or twice.Actually it is very nutritious because it is made out of Moong dal and not rice.Little bit of rice is added to give crispness to the dosa.It is usually had with Ginger chutney called "allam pachidi" which is also popular in Andhra.You can make the ginger chutney a little watery to go with the dosa.

You will Need

  • 1 cup Green Moong Dal
  • 1/4 cup Raw Rice
  • 4 to 6 Green Chillies
  • A small piece of Ginger
  • 1 tsp Cumin Seeds
  • 1/2 cup Chopped Onion
  • Rawa Upma (as required)
  • Salt to taste
  • Oil to Cook

How to
1.Wash and soak the dal and rice separately for 7-8 hours or overnight.
2.Grind the dal and rice along with salt,cumin seeds,green chillies and ginger if required.
3.Add water little by little and grind to a paste.
4.Add water and adjust to a pouring consistency.
5.Heat a pan and take laddle full of dough and spread it on the tawa.
6.Sprinkle some chopped onions and press it with a flat laddle so that it sticks to the dosa.spread one tsp oil around the dosa.
7.When it gets cooked on one side flip it over and cook on the other side for few seconds.
8.Once it gets cooked on both sides Spread the upma in the centre fold it and serve.
It tastes best with Ginger chutney or Allam pachidi.Enjoy when it is hot.

  • Once you grind the dough you can keep it aside for few hours though not necessary.
  • You can eat the dosa without the upma also.
  • You can soak and grind the green gram sprouts to make it more nutritious.
  • While grinding the dough you can add a sprig of curry leaves and coriander leaves.

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