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.
1 cup Sabut Moong
Fistful of Rice
Ginger – 1″ chopped
G.chilli – 2 Chopped
Oil as required.
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.