Pesarattu is a purely Andhra signature Dosa. Although it is a heavy breakfast, no one can give up because of its taste. This is surely the best tasty dosa. There is no long soaking or fermentation required like the normal dosas(made with urad dal and rice). Whole moong dal( green gram dal) is soaked in water for a couple of hours, grinded along with ginger and chilies, the batter is used to make dosas which are cooked on a slow flame to golden perfection. Usually pesarattu-upma is a perfect combination, but today I am presenting the recipe for Onion stuffed pesarattu. There is also another best pesarattu which is called MLA Pesarattu. This has the special potato stuffing inside the dosa. For now enjoy the onion pesarattu with chutneys of your choice.
INGREDIENTS
- Whole moong dal(green gram) 3 cup
- Rice 1/4 cup
- Salt to taste
- Ginger 1 inch piece
- Jeera 1 Tsp
- Onion 2 Large
- Carrot 1 large
- Green chilies 2
- Coriander leaves 2 Tsp( finely chopped)
- Oil to make the dosa
Soak the moong dal and rice for about 3 hours and grind to a fine paste. This should be same as the thick dosa batter. Add the salt and keep aside. While grinding you can add green chilies, ginger to enhance the taste.
Finely chop the onions, green chilies, ginger. Grate the carrot and keep aside.
Heat the dosa tava. Pour a ladle full of the batter and spread into a circle just like the normal dosas. Top the dosa with the onions, jeera, ginger, jeera, green chilies, grated carrot.
Pour a spoonful of oil along the edges of the dosa and cook for about 4 minutes on a medium flame.When the dosa turns golden brown fold it into the middle and serve with chutney of your choice. Do not flip the dosa.
TIPS
- Alternately grind the green chilies and ginger along with the moong dal, add the jeera and make plain dosas. These also tastes awesome.
- You can also grind the dal without soaking. These dosas also tastes good.
- Add a bit of more oil than the regular dosas.
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