Pesarattu
- 1 cup whole green moong dal
- 2 tbsp raw rice
- 1 teaspoon cumin seeds
- 1/2 inch piece of ginger
- 3 green chillies
- salt to taste
- 2 tablespoon coconut
- coriander
Toppings for Pesarattu
- 1 medium onion (chopped finely)
- Grated carrot
- Grated coconut
- Chopped coriander
For the batter: 1. Soak the whole green moong dal, raw rice for 4 hours. After soaking, drain the water and grind the mixture to a fine paste along with the coconut , cumin seeds, ginger, green chillies, and salt. Add water while grinding. For making Pesarattu: 1. Heat the dosa griddle until medium hot. 2. Take batter and swirl to completely. Sprinkle oil or ghee to the pesarattu.Sprinkle toppings mixture . 3. Cook until underside of the pesarattu dosa is golden brown.Flip the pesarattu dosa. Cook for 30 seconds more. Remove pesarattu dosa from the griddle and repeat with remaining batter.
