Pesarattu Dosa – Andhra Speciality

Pesarattu is nothing  but dosa made with sabut moong. No fermentation is required for this, you only have to soak and grind.The first time i came to know about this dish is through Google. For me Google is the answer for all the queries i have. Sometimes when i want to try something new the Google search page is the page i go to. So back to the recipe this is a wholesome breakfast as it is made completely of sabut moong i.e whole Moong. It is quiet a filling breakfast as well and you cant have more than 2.

Pesarattu :

Ingredients

1 cup Sabut Moong

Fistful of Rice

Ginger – 1″ chopped

G.chilli  – 2 Chopped

Salt

Oil as required.

Method:

Wash dal and rice and soak overninght or for atleast 6 hours.

Drain the excess water and grind it to a slightly coarse batter by adding ginger and green chillies. Add littlle water while grinding.

Transfer to a bowl, add salt and mix well. The consistency of the batter should be like a regular dosa batter.

Heat a pan and take a laddlefull of batter and start spreading from the center to the rim of the pan. These will be a bit on the thicker side.

Spread little oil all over the dosa and cook on a medium flame for a couple of mins.

Cooking these on a medium flame is important as they need to be cooked nicely.

Serve them hot with any chutney of your choice.

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Rawa Dosa

Dosa is a must have in my weekly breakfast or dinner menu and i am a die-hard fan of it. Dosa batter is usually there in the fridge and i always make a huge batch of batter…..same goes with my daughter, even she loves dosa’s and onion dosa is her current favorite. This is an instant dosa where in no soaking and grinding is required and it is my go to recipe. You  will get  thin crispy and lacey dosas with this batter. 

Rawa Dosa

Ingredients

1 cup Rawa

1 cup Rice atta

1/4 cup Maida

1/4 cup curds

Salt to taste

1 tsp jeera

2 G.chilli finely chopped

Coriander leaves chopped

Oil as required

Water – close to 3 cups

Method

Combine all the ing. except oil. Add water and prepare a very thin batter . The batter should resemble a thin chaas or buttermilk consistency.

If you have time , rest for 15 mins or proceed further.

Heat a Non stick tawa and take a laddlefull of batter and start poring from the outside i,e from the edge of the pan to the inside. Dont spread the batter with the ladle it will spread by itself.

Add a tsp of oil all over the dosa and let cook on a medium flame till nicely browned .

Serve hot with coconut chutney .

Pinks Notes:

In the same way you can prepare onion rawa dosa as well, for that finely chop onion and spread it on the dosa tawa, then only start pouring the batter, proceed as mentioned above and crisp onion wara dosa is ready.

 

Kal Dosai / Set Dosa

Sometimes even if you have time on hand, you dont utilize it and as i tell always i am a real lazy bum and sometimes hates myself for it. I had preared these dosas a week back and planned to post it before 24th as that was the date for the Taste and Create. This time i was back with them after a break of some months and so wanted to be prompt in posting, but my moods had other plans and hence the delay, sorry min and will surely make it before the deadline from next time. This month i am paired with Veena of Veg Juction and have prepared these beauties.

Dosa’s are a regular fare in my home and have followed her recipe completely.

Kal Dosai/Set Dosa

Ingredients

Raw rice 1 cup

Par boiled Rice  1 cup

Udad Dal 1/2 cup

Fenugreek seeds 1 tsp

Salt to taste

Ghee to cook

Method.

Soak both the rice together in water for 3 hours

Soak the dal  for 3 hours

Soak the Fenugreek seeds in little water for the same time

Wash the soaked dal well, drain the water and grind it into a very smooth fluffy batter with minimum water.

Wash the rice and drain out the water. Grind it with the fenugreek seeds with the water that is soaked in. It givs a tremendous amount of flavour to the Dosai. Grind it to a very smooth batter

Mix both the batters nicely by adding salt.

Cover the batter and leave it to ferment overnight.

Next day, Heat a Tawa,Pour a ladle full of batter into it,do not spread the batter as it will spread by itself.

Spread ghee all around the dosa and cook for a minute.

Serve hot with chutney of your choice.

I sprinkled some dry chutney powder on the dosa while it was cooking, this is the way sakshi likes it.

This is off to Taste And Create February Edition.

Knock Knock……I am Back!!!!

Knock Knock………anybody remembers me  or have you all forgotten my small blog, i know it is more than 2 months and neither have i posted any recipe nor visited any blogs. Things were a bit tiresome at home front and lost all my interest in cooking with all the halla-gulla going around here. But with the start of 2012 hope to do much better,btw did u know the prediction for 2012…The world may end on dec 2012, do u believe it , i for one dont believe it at all, i have many more years to look forward to.

At the end of 2011 i had planned that my 1st post will be on 1st Jan, but see it is already 10 days into Jan and here i come late…..Thanx to blog hopping, had to drop the old baggage and start blogging again. Sorry to my hoppers of Nov and Dec as i couldn’t visit your space and cook something, but will surely cover up by posting a recipe from your blog. Back to the recipe for today, for this months hopping i am paired with kamalika who blogs at JanakiPatti. I decided on preparing Pesaratu, I love dosa’s and so different variations are always welcome for a try out.

 

Moong Dal Dosa

Recipe Source from Here

Makes 6 Dosa’s

Ingredients

Green Split Moong Dal  1 cup

Rice 3tbsp

G.chillies 2

Ginger 1″

Salt to taste

Coriander leaves

Oil to cook

Finely chopped 2 Onions – Optional

Method

Wash Moong dal and rice nicely and soak them in enough water overnight or for 4 hrs.

Drain all the water and grind them along with g.chillies and ginger to a thick batter.

Keep a eye on how much water you use as you dont want the batter to be very thin but it should resemble a regular dosa batter.

Mix coriander leaves and salt and mix nicely.

Heat a dosa pan and when hot, pour a laddleful of the batter in the center and spread clockwise to as thin dosa as possible.

At this stage you can spread the finely chopped onion or proceed to add little oil at the corners.

Cover with a lid and let cook on a medium flame for some time.

When you see the edges of the dosas getting a brown color, flip over and cook the onion side as well.

Serve Straight off the pan with chutney of your choice.

Hope You all liked the recipe and do check the other Blog hoppers as well.

 

Pinks Notes

Adding rice gives a crispier dosa, hence i recommend it.

You can substitute the dals or can even add a mix of dals.

 

Ciao till next time!!!!